Beef shin Braised In Red Wine with Root Vegetables
- Ready in: 35 mins to prepare plus 12 hours to marinade. Cooking time, approx. 4 hours.
- Serves: 6
- • 1kg Beef Shin (I used Hereford Native Breed)
- • 2 onions, finely chopped
- • 5 cloves of garlic, crushed
- • 5 whole cloves
- • 2 tablespoons tomato puree
- • 6 baby turnips, peeled and halved or kept whole depending on size ( a large turnip cut to bite size will do)
- • 16 baby carrots, scraped, topped and tailed and left whole (large carrots quartered or cut into 1/6ths will do)
- • 600mls red wine
- • Approx. 450mls hot beef stock ( You will need just enough to cover the meat)
- • 1 bouquet garni ( 1 bay leaf, 3 sprigs of thyme, 3 parsley stocks))
- • Salt and freshly ground black pepper
- • Drizzle of oil
The day before: Add Beef Shin to bowl and season with black pepper. Add bouquet garni and pour over red wine. Cover and leave in fridge for 12 hours to marinade.
Remove from fridge the following day and set aside to come to room temperature.
Pre-heat oven to 150C, Gas 2.
Remove the meat from marinade, ( keep the red wine marinade and bouquet garni as it will be used later on) and pat dry using kitchen towel. In a heavy based casserole dish over a high heat, add a drizzle of oil to pan. Season meat with a little salt and sear over a high heat, ensuring it is browned on all sides. Remove from pan and set aside.
Return the pan to the hob on a medium heat and add a little more oil. Add chopped onion, whole cloves and a little pinch of salt. Saute until onions soften but ensure they don’t brown. Add crushed garlic and cook for one minute. Then add tomato puree, mix through, lower heat and cook for 5-7 mins.
Pour the reserved red wine marinade and bouquet garni into the pan. Bring it to the boil and cook for a couple of minutes to burn off the alcohol. Turn off heat and put the beef back to the pan. Add hot stock, just enough to cover the meat. Fix lid on tightly and place in pre-heated oven for approx. 4 hours or until meat is tender. Check from time to time and top up with stock if needed.
Approximately 30 mins before the end of cooking, add the prepared turnip and carrot and cook for another 25 mins or until vegetables are cooked through and liquor is reduced to a rich flavoursome sauce.
Remove from oven and serve.