Beer Braised Beef Shin
Beer Braised Beef Shin

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, beer braised beef shin. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Beer Braised Beef Shin is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Beer Braised Beef Shin is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have beer braised beef shin using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Beer Braised Beef Shin:
  1. Take 6 tablespoons Olive oil
  2. Make ready 2 Large onions, thinly sliced
  3. Make ready 4 Carrots, sliced
  4. Get 1 Celery stick, sliced
  5. Get 1 Spring onion stick, sliced
  6. Prepare 3 Garlic cloves, chopped
  7. Get 3 tablespoons All purpose flour
  8. Prepare 2 kg Beef shin, bone in (cut 2-3 cm thick)
  9. Take 550 ml Beer, lager
  10. Take 500 ml Beef stock
  11. Make ready salt and freshly ground black pepper
  12. Take 700 grams Baby potatoes
  13. Prepare 2 Corn on the cob, sliced into 6 pieces each

Braised Beef Shanks - Primal Palate What is better than a juicy hunk of grass fed meat? · The beer creates a bitterness but is balanced by the seasonings in this unconventional take on the more typical wine-braised rendition of this dish. It's hard to go past beef shin for the perfect braise. Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables, from BBC Good Food.

Instructions to make Beer Braised Beef Shin:
  1. Preheat the oven to 155°C Fan.
  2. Heat 2 tablespoons of the olive oil in a large heavy-bottomed frying pan over a medium heat. Add the onions, carrots, celery and garlic and fry until they start to colour. Transfer to a large lidded casserole dish.
  3. Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess flour. Turn the heat up to high, then add the remaining oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until brown all over. Add the beef to the casserole dish.
  4. Add a splash of beer to the frying pan and scrape off any cooked pieces of food, then pour it all into the casserole dish. Pour in the remaining beer, the beef stock and rosemary.Cover the casserole dish, put in the oven to cook for 1.5 hours.
  5. Increase the oven temperature to 200°C. Add the potatoes, corn and parsley then cook for a further 45 minutes, covered.
  6. Now remove the lid and Cook for a further 30-45 minutes, ensure that the meat falls easily from the bone.
  7. Serve with rice or samp.

When it comes to braised beef, it's best to go low and slow. You can't go past a beef cheek Bourguignon with pinot noir and mushrooms, or Agostino's bresato al barolo (braised beef shin with Barolo). Prepare the beef, snip into the fat in a few different places. This will help the beef hold shape when cooked. Dust the beef pieces in some seasoned flour and shake off the excess flour.

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