A slow cooked beef shin which is great for crowds or freezing for family meals.
Course Main Course
Keyword crowd pleaser, family meals
Prep Time 30minutes
Cook Time 5hours
Total Time 5hours30minutes
2kghigher-welfare British beef shin slices
500g soffritto mix or you can just do a mirepoix - see TIPS
5 garlic cloves, crushed
3 anchovy fillets in olive oil, chopped
750mldark aleI used La Debauche Big Boy stout
2 x 400gtins chopped tomatoes
1litregood-quality beef stock
fresh parsley, chopped for garnish
Mashed potatoes or cooked pappardelle pasta
Heat the oven to 180°C/160°C fan/gas 4. Heat a little oil in the casserole over a medium-high heat. Season the beef, then add to the casserole in batches. Fry until golden all over then remove and place on a plate.
Deglaze the pan by adding a good splash of water and scraping the bottom with a wooden spoon to release any stuck-on bits, then pour into a jug and set aside.Heat the remaining oil and butter in the pan, then add the soffritto mix and the garlic with a pinch of salt. Cook over a medium heat for 10-15 minutes until softened and starting to colour.
Add the tomato paste, anchovies and mustard and stir. Pour in the ale and bubble for 4-5 minutes, then add the chopped tomatoes, beef stock and reserved deglazing mixture.
Return the meat to the pan, stir, then bring to a simmer.Cover and put in the oven to cook for 3 hours.
After 3 hours, remove the lid, stir, then cook uncovered for 1-1½ hours more until the meat is fall-apart tender.
Remove the meat from the sauce (or I did it in the casserole dish), shred using 2 forks, discarding any cartilage that hasn’t melted. Put the pan over a medium heat and bubble gently for 15 minutes to reduce. Return the meat to the pan (if you removed it), stir in the Worcestershire sauce, then taste and season.
Serve with mash or stirred into pasta, topped with parsley.