Anyone got a nice recipe for shin of beef?

[Wilbur]

Bought some shin of beef at the weekend that needs to be cooked long and slow. Does anyone have a nice recipe for a stew that can stand up to 6 hrs cooking?

I just add onions, carrots and some beef stock and pepper, a splash of worcester (sp)sauce.

Then towards the end of cooking i add peas, butter beans.

I always cook my stews for this amount of time, or i use my slow cooker.

I also do a beef and mushroom pie by just add brown mushroom to the beef and onions and cook for just and long. I use a suet pastry top for the pie and serve with veg.

My DM makes a beautiful soup using chin of beef but unfortunately I don't have a recipe. I think she uses onions, beef, root veg plus potatoes, thyme, stock and leaves it to simmer for about 3 hours. It is divine.

Nigella has a delicious recipe for shin of beef with thyme and anchovies (you can't taste the anchovies though, it just makes the beef taste amazingly savoury and delicious. I never tell anchovy-phobics that they are in there and no-one has ever detected it).

It is in How to Eat, let me know if you want me to type it out for you.

These all sound lovely - like the idea of a soup but I need a stew for the weekend that I can serve with mash.

The Nigella one sounds great - and we love anchovies. I don't have How to Eat so if you can be bothered to write it out for me, I'd really appreciate it.

Nigella Lawson - Beef Stew with Anchovies and Thyme.

3 - 5 Tbsp Olive Oil or Beef Dripping.
1 1/2Kg Shin of Beef cut into 6 x 3cm strips.
1 large Onions halved and sliced
3 Cloves Garlic finely chopped
3 Med Carrots into fat matchsticks size
4 Inner stalks of celery finely sliced.
2 tsp dried Thyme or 1 1/2 tbsp fresh Thyme Leaves.
6 anchovy fillets (half a tin) well drained and chopped up or minced.
2 Heaped Tbsp Flour.
3 Tbsp Marsala
500ml Robust Red Wine.
300ml Beef Stock.
1 tbps tomato Puree.
1/2 tsp Mce.

1. Pre heat oven to Gas Mark 2 /150

2. Put Casserole in which you will cook the stew on the Hob with 3Tbsp on oil or dripping. Heat and brown meat briskly in batches. Don't overcrowd other meat will steam and not brown. Remove to a plate.

3. add more oil if necessary toss in the vegetable, anchovies and thyme. Cook turning frequently on med heat for about 10 minutes or until the mixture is beginning to soften.

4. while this is going on, heat the marsala, wine and stock in a saucepan and remove when it reaches boiling point.

5. Return the beef to the pan and then stir in the flour. After a couple of minutes or so, pour in the wine-stock mixture and stir well, then stir in the tomato puree and then the mace and some pepper. taste to see if your want to add more salt.

6. Put on a lid and cook in the preheated oven for 3 hours.

Can be cooked in advance and reheated.

Thanks Lizziemum - I was going to get my book out this morning and type it up and you've saved me a job!

It reheats really well Wilbur, and although it goes very well with mash, it's also delicious with baked potatoes for maximum whack-it-in-the-oven-and-forget-about-it-ness

BTW I never bother with the marsala as I rarely have it in the cupboard. Doesn't seem to detract much from the flavour.

WE've done this one (from Gordon Ramsey's book) a couple of times and it's great:
2 tbsp olive oil
2kg shin beef (he does it still on the bone, but we had chunks off the bone)
2-3 garlic cloves peeled
1 onion roughly chopped
1 carrot sliced
2 celery sticks halved
1 turnip chopped
1 beef tomato deseeded and roughly chopped
600ml red wine
600ml beef stock
1 ay leaf
2 thyme sprigs
1 star anise
1 tsp coriander seeds
salt and pepper

heat olive oil, add beef and sear. remove beef. Add garlic, onion, carrot, celery, turnip and tomato and sweat for 5 mins to soften
put meat back in, add wine, boil, add stock, boil, add bay leaf, thyme, star anise and coriander seeeds cook gently for 2-3 hours.
Take meat out(this is where he takes it off the bone and lets it cool first). strain cooking liquid into a clean pan, chuck veg. skim off fat, boil and reduce to sauce consistency, season.
He serves it with baby turnips and mange tout but we just did whatever veg we had and a massive pile of mash!

Thats ok MissGolightly, i happen to be looking at my book, trying to find inspiration.

These look great, thank you so much for typing them out for me. I will try the Nigella first and get some more shin from the market if it's good and try the GR one. Ta!