Truly Yummy Slow Cooked Beef Shin
Gluten free and dairy free beef shin with red wine, carrots & baby onions. Recommended ingredients Belazu Early Harvest extra virgin olive oil, Brown & Polson cornflour, Naturali Organic Block, beef shin, chantenay carrots, baby onions, button chestnut mushrooms, onion, celery, garlic, thyme, bay leaves, red wine, beef stock.
Equipment
- 1 cast iron round casserole pan with lid
Ingredients
- 2 tbsp extra virgin olive oil recommend Belazu Early Harvest extra virgin olive oil
- 200 grams smoked bacon lardons
- 800 grams shin of beef large chunks, off the bone
- 1 tbsp cornflour, season with salt and pepper recommend Brown & Polson cornflour
- 2 tbsp vegan butter recommend Naturali Organic Block or Flora 100% plant based salted butter
- 400 grams chantenay carrots, washed and left whole optional to slice the tops off the carrots and peel
- 12 baby onions or small shallots, peeled and left whole
- 200 grams button chestnut mushrooms, cleaned and left whole
- 1 onion, finely chopped
- 2 sticks of celery, finely sliced
- 2 cloves of garlic, crushed
- 4 sprigs of fresh thyme
- 2 fresh or dried bay leaves
- 400 ml red wine recommend a full bodied wine, one you would happily drink
- 400 ml beef stock recommend using a Knorr beef stock pot
- a good grind of freshly ground pepper
Instructions
- Heat the oven to 150℃.
- Heat the casserole pan, then add 1 tablespoon of olive oil and fry the bacon lardons until they start to crisp up. Remove from the pan and set aside.
- Dust the chunks of beef shin in seasoned cornflour. Then add them to same hot pan.
- Fry and brown the beef shin on all sides. Remove from the pan and set aside.
- Leaving the pan on the heat, add the vegan butter and fry the chantenay carrots and baby onions until they have taken on a little colour. Remove from the pan and set aside.
- Next fry the whole mushrooms until they start to soften and colour a little. Remove from the pan and set aside
- Add another tablespoon of olive oil and fry the chopped onion, celery, crushed garlic. With the lid on gently cook until the vegetables have softened.
- Return the bacon lardons and beef shin chunks to the pan. Then pour in the wine. Give everything a stir and allow to boil for a few minutes.
- Add the beef stock, thyme and bay leaves and ensure the meet is just covered. Bring everything to a simmer, put the lid on and pop the pan into the heated oven. Cook for 3 hours.
- After 3 hours add the chantenay carrots, baby onions and chestnut mushrooms and cook for a further hour.
- After the cooking time has finished, take the pan out of the oven and give everything a stir. If you prefer a thicker gravy, stir in a little more cornflour by blending 1 tablespoon of cornflour in 1 teaspoon of water. Pop back in the oven for another 15 minutes before serving.
Notes
Best served with sweet potato mash using vegan butter, and garlicky greens.
Tastes even better when served the next day. Let it cool down before refrigerating over night.
Freezes well too!