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Brown Cow Organics Perridge Farm, Pilton, Shepton Mallet, Somerset, BA4 4EW, United Kingdom.

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Organic Beef Shin Casserole

 

Organic Beef Shin Casserole

A real classic, especially in winter! Shin of Beef is a much under-rated cut. It has a terrific flavour - possibly the best of any beef cut, and when cooked properly, just melts in your mouth. Shin of beef requires long, slow cooking. You can turn a dish around in 3-4 hours if you wish, or leave it cooking overnight. Add potatoes and root vegetables to vary the casserole, but remember to keep them cut large - they will break down as they cook. Use tomatoes, red wine or beer to enhance the stock
Serves 4 - Cooking time - 4 hours

Ingredients
500g cubed Shin of Beef
2 tbsp Flour
Salt & Pepper to season
1 tbsp Olive Oil
2 medium Onions, chopped
1 clove Garlic, chopped
100g Mushrooms, coarsely chopped
2 medium Carrots, coarsely chopped
Make 1 pint of stock using the shin bone provided
Water to cover
1 tbsp Tomato Puree
1 Bay Leaf
Dried Mixed Herbs
Salt & Pepper to taste

Method
Put the flour in a plastic bag & season with the salt & pepper. Add the beef & shake to coat in the flour
In a pan, heat the oil until hot then add the contents of the bag. Stir well, as the flour will stick. Allowing the flour to brown will help to colour the casserole, but don't let it burn. There is no real need to seal & brown the meat fully (in fact, this can stop the meat from falling in the cooking process). Add the onions, garlic & mushrooms, stir well and cook for a minute before adding all of the remaining ingredients. Stir well and bring to the boil before covering and transferring to the oven (pre-heated, 160°C). Stir every hour or so. After 3-4 hours, the beef will have started to fall away into the sauce, which will have thickened nicely with the flour and vegetables as well as those. Check seasoning and serve. NB: If cooking for longer, reduce the oven temperature