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shin of beef


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  • shin of beef

    I've got some lovely shin of beef that my old man is going to casserole tomorrow as down here in sunny east london it is going to be bitter! Has anyone got a favourite beef casserole or beef in beer recipe that they can recommend please?

  • #2
    I made Jamie's beef, ale and cheese pie from his Jamie at Home book, everyone including the kids loved it.
    Kernow rag nevra

    Some people feel the rain, others just get wet.
    Bob Dylan


    • #3
      Can I access this from the internet ?


      • #4
        Shirley's dead easy beef in beer

        Beef in beer made easy....

        Trim your beef and cut into bite-size bits. Chop an onion if you like them (or more if you really like them) and throw the lot in a casserole dish. Crumble over one or two oxo cubes - depending on quantity you are making. Add some chopped carrots and/or frozen peas if you fancy - or don't bother and serve separately. Season with some ground black pepper to taste. Cover with a beer of your choice and pop in a slow oven for a few hours. Once beef is tender, thicken the gravy with Bisto or preferred method. Enjoy with baked spuds.
        Happy Gardening,


        • #5
          Ideas for "beef" stew

          Hi Raine! Shin beef is one of the best stewing bits of beef you can get, so take your choice of stew recipes! - my favourite - something I can stick in the oven, or slow cooker and leave.........especially if I get things set up before I go to work - super to have your tea ready when you get home! I've got lots of ideas for you - plenty of "beef in ale/beer" ideas - but don't think you can beat Shirleys idea!
          Right - here goes:

          Have you got a LOT of time? if so -

          Beef & aubergine curry (thanks to Slow Cooker by Sara Lewis)
          (I don't like aubergines, so I would just substitue my fave veg!)
          Serves 4 * for slow cooker, read casserole dish if you havent got one and oven temp - read low!

          1 large onion
          3 - 4garlic cloves
          2 tblsp oil
          1lb diced beef
          1 large aubergine cut into chunks
          2 tblsp red thai curry paste
          1 tblsp fish sauce
          400ml can coconut milk
          boiled rice to serve

          Preheat your slow cooker*. Finely chop onion and garlic then fry in a pan for 3 - 4 minutes until softened. Add beef and aubergine, a few pieces at a time and fry until browned. Stir in curry paste, fish sauce and coconut milk. Bring to the boil. Put into slow cooker*/ casserole dish. Cover with lids and cook on low for 8 - 9 hours/oven 4 -5 hours? - until meat is tender! Serve with rice.

          Another fave is:

          Burgundy beef stew & horseradish dumplings (another one from Sara Lewis)
          (I use whatever red wine I have to hand!)

          Serves 4 (again refer to slow cooker/casserole info above)

          2 tblsp oil
          750g beef, cubed
          1 large onion chopped
          2 -3 garlic cloves, chopped
          2 tblsp plain flour
          300ml burgundy red wine
          300ml beef stock
          1 tblsp tomato puree
          2 bay leaves
          150g baby carrots
          250g leeks, rimmed, cleaned and sliced
          salt and pepper

          Horseradish dumplings:
          150g SR flour
          75g shredded suet
          2 teasp creamed horseradish
          3 tblsp chopped chives
          5 - 7 tblsp water
          salt and pepper

          Preheat slow cooker if necessary. heat oil and fry beef a few cubes at a time till brown. Then add onion and fry, stirring for around 5 minutes.

          Stir in garlic and flour and gradually add wine and stock. Add tomato puree and bay leaves, season. Bring to the boil then put into slow cooker or casserole dish. Cover with a lid and cook on low for 7 - 9 hours - or until meat is tender in the oven.

          Stir well and add carrots, cook on a high heat for 45 mins.

          Mix the flour, suet, horseradish, chives and seasoning in a bowl. Stir in enough water to make a soft dough. With floured hands make into 8 balls.

          Stir leeks into stew then add dumplings. Replace lid and cook for another 45 mins until the dumplings are light and fluffy.

          Remember to remove bay leaves before serving!

          PS These dumplings are the best Ive ever tasted!!

          Enjoy! Bernie aka DDL
          Bernie aka DDL

          Appreciate the little things in life because one day you will realise they are the big things


          • #6
            hi raine, have you tried juniper berries, makes a tasty gravy, remove when cooked or blend them into the stew, i change it to add whatever veg/herbs i want really, depends what mood i'm in, throw allsorts in, used red wine, guinness,malty beer,sometimes add spuds. planning on making a nice steak and mushroom pie tomorrow for tea. not bad for a veggie eh! everybody else enjoys it though and i like cooking for them


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