Best Quality Shin of Beef 1kg Grass Fed – Serve with a Mushroom Stew – Simply Outstanding plate of Food – Delicious

Best Quality Shin of Beef 1kg Grass Fed-Simply Outstanding – Great Flavour and the Shin was beautifully tender.

Best Quality Shin of Beef 1kg Grass Fed – Order on Website Today – Delivering London and Home Counties Daily.

Slow-cooked Shin of Beef with Chianti – Best Quality Shin of Beef 1kg Grass Fed

Italian cuisine never goes out of fashion. This recipe for Tuscan slow-cooked shin of beef with chianti is a brilliant example of how to do things simply but perfectly. This is a great one to make when you need to feed a crowd. Best Quality Shin of Beef 1kg Grass Fed

Ingredients

• beef shin 600g, off the bone
• olive oil
• onions 2 large, finely chopped
• celery 3 sticks, finely chopped
• carrot 1, finely diced
• garlic 6 fat cloves, finely chopped
• chianti or robust red wine 750ml
• tomato purée 4 tbsp
• bay leaves 4
• beef stock 150ml
• cooked fresh pappardelle or potatoes to serve

Method

• STEP 1 Heat the oven to 180C/fan 160C/gas 4. Season the meat, then brown all over in a large casserole with a little olive oil. Take out then cook the onions, celery, carrot and garlic until softened, adding a little more oil if you need to. Pour in the wine, bubble up, then stir in the tomato purée, bay leaves and the beef stock. Add the beef back to the pan and bring to a simmer.
• STEP 2 Cover with a lid and put in the oven. Cook for 4 hours until the meat starts to fall apart. Pull the meat into chunks and stir through the sauce.

Slow-cooked beef shin in ale – Best Quality Shin of Beef 1kg Grass Fed

Ingredients

• 2 tbsp extra-virgin olive oil
• 2kg British beef shin, bone in (see Know-how)
• 750ml best bitter beer (we used Black Sheep, widely available)
• 250ml fresh vegetable stock or chicken stock
• 200g shallots, coarsely chopped
• 2 celery sticks, coarsely chopped
• 2 parsnips, coarsely chopped
• 2 carrots, coarsely chopped
• 1 bay leaf
• 1 fresh rosemary sprig
• 1 fresh thyme sprig, plus extra leaves to garnish
• 1 fresh marjoram sprig (optional)
• Cornflour (optional)

Method

1. Heat the oven to 160°C/140°C fan/ gas 3. Put the oil in a large flameproof casserole with a tight-fitting lid over a medium heat. Season and add the beef. Brown on all sides, then add the beer and enough stock to reach three-quarters of the way up the sides of the casserole dish.
2. Bring to the boil, then add the shallots, celery, parsnips and carrots along with the bay leaf, rosemary, thyme and marjoram (if using). Season with salt and pepper.
3. Cover with the lid and bake for 4-5 hours (see tip). When it’s ready, the meat will be tender and falling from the bone (check it after 3 hours to see how it’s getting along). Remove the herb sprigs and scatter with fresh thyme leaves to serve. The cooking liquid will be quite thin – to thicken it, remove the beef and rest on a plate, then rapidly boil the liquid on the hob for a few minutes, or stir through a little cornflour dissolved in some of the liquid. Be careful not to break up the veg.

Beef – N&C Produce (ncmeatproduce.co.uk)

Each region in France uses their own local red wine for this dish, so you don’t need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew. Best Quality Shin of Beef 1kg Grass Fed

 beef stew is smart enough to serve for a dinner party. Serve with mash or potatoes dauphinoise and green vegetables. Best Quality Shin of Beef 1kg Grass Fed

Beef shin stew was a firm family favourite when I was growing up. My nan used to make the best beef stew, using shin of beef. She would use beef dripping to brown the beef first, and while you can use vegetable oil instead, the dripping does add a layer of depth and melt-in-the-mouth flavour to the stew, so if you can, try and get hold of some (it will last ages in the fridge, and makes amazing chips and roasties too).

This is a very simple and straightforward stew. Most chef recipes involve a lot of ingredients, Taff, red wine and vinegars, when it comes to stews, but I don’t remember any of that when I was a kid. Our grandparents generation tended to be more traditional with less fuss, and this stew is no different, it is back to basics cooking. It doesn’t even use a stock, as the shin creates a thick enough liquor without it. You’ll be left with a traditional beef shin stew, that is easy to cook, evokes nostalgia in your taste buds, is filling and is truly melt in the mouth. Best Quality Shin of Beef 1kg Grass Fed

Shin of Beef and Mushroom Stew

Other Beef Cuts & Offal – N&C Produce (ncmeatproduce.co.uk)