Slow braised shin of prime Galway beef
4 pre-portioned beef shins with the bone in, these will differ in weight so ask your butcher for advice.
2 large carrots peeled and sliced medium
3 sticks of celery sliced medium
1 leek washed and sliced
2 medium onions chopped medium
½ bottle of red wine
A dash of soy sauce
Vegetable oil for frying
50 grams flour
Salt and freshly crushed black pepper to season
A sprig of thyme, rosemary and 3 bay leafs
Method
1. Pre-heat your oven to a medium temperature
2. Season the beef with salt and pepper and then lightly flour the beef shaking off any excess.
3. In a hot pan add a little oil and colour the beef shins on each side, remove and place in a deep sided roasting tray.
4. Add all the vegetables and herbs to the roasting tray and pour in the wine and a dash of soy sauce.
5. Add water to the roasting tray to just cover the beef and vegetables.
6. Seal tightly with tin foil and cook for 4 hours in the oven on a low heat.
7. When cooked the beef will be very tender so be careful removing it from the roasting tray, I serve this dish with a mashed potato mixed with some whole grain mustard in the restaurant.
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