Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, beer braised beef shin. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Beer Braised Beef Shin is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Beer Braised Beef Shin is something that I’ve loved my entire life. They are nice and they look wonderful.
For a proper Sunday lunch that won't break the bank try this budget beef stew recipe from Eat Well for Less. Serve with creamy mash and plenty of your favourite veg. Tuck into this hearty beef stew from the hit cookbook, Eat Well For Less.
To begin with this recipe, we have to prepare a few ingredients. You can have beer braised beef shin using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Beer Braised Beef Shin:
- Prepare 6 tablespoons Olive oil
- Take 2 Large onions, thinly sliced
- Prepare 4 Carrots, sliced
- Take 1 Celery stick, sliced
- Get 1 Spring onion stick, sliced
- Get 3 Garlic cloves, chopped
- Make ready 3 tablespoons All purpose flour
- Prepare 2 kg Beef shin, bone in (cut 2-3 cm thick)
- Take 550 ml Beer, lager
- Prepare 500 ml Beef stock
- Get salt and freshly ground black pepper
- Get 700 grams Baby potatoes
- 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:
- Preheat the oven to 155°C Fan.
- 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.
- 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.
- 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.
- Increase the oven temperature to 200°C. Add the potatoes, corn and parsley then cook for a further 45 minutes, covered.
- Now remove the lid and Cook for a further 30-45 minutes, ensure that the meat falls easily from the bone.
- 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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