Braised beef shin with thyme dumplings
Beef shin is a cheaper cut that needs a long and slow cook to get the most out of it, but after it's had the time, the result is well worth the wait!
Stats
Serves: 4
Prep Time: 30 minutes
Cook Time: 4 hours
Ingredients
- 650g beef shin, trimmed and chopped into generous pieces
- 2 large red onions, coarsely chopped
- 330ml BrewDog Kingpin
- 800ml beef stock
- 4tbsp redcurrant jelly
- 1/2tsp vegetable bouillon powder
- 2tbsp plain flour
- 1tbsp olive oil
- 3 carrots, cut into 3cm chunks
- 1 parsnip, cut into 3cm chunks
- 1tsp thyme leaves, chopped
- 1tsp worcestershire sauce
- 2 slices back bacon, sliced into 1/2cm slices
- 1/2 tsp salt
- 1/2 tsp black pepper
Method
- Pre-heat the oven to 140 degrees, fan assisted
- Brown the beef in the olive oil, this might need to be done in several batches, then set aside
- Soften the onions and bacon for a few minutes before adding the carrots and parsnips
- Add the flour, vegetable bouillon and half the thyme and stir well to coat
- Add the BrewDog Kingpin and stir well to ensure the pan is de-glazed
- Add the beef shin, stock, worcestershire sauce, redcurrant jelly, salt and pepper and stir well
- Bring to a simmer, add the thyme and then cook in the oven for 3.5 hours with a lid on
- Make dumplings, according to the instructions on the Suet (100g S/R flour, 50g Suet, water to combine and seasoning along with the remaining 1/2tsp of thyme) then add them to the pan for another 30 minutes