Beer Braised Shin of Beef
A budget-friendly slow-braised beef stew cooked in ale, served with creamy mash.
Ingredients
- 6 tbsp rapeseed oil
- 2 large onions, thinly sliced
- 4 carrots, sliced
- 3 celery sticks, sliced
- 1/2 garlic bulb, bashed
- 3 tbsp plain flour, for dusting
- 2kg shin of beef, bone in (ask your butcher to cut it into 3cm slices)
- 568ml ale
- 300ml beef stock
- 3-4 sprigs rosemary
- salt and freshly ground black pepper
- 1kg floury potatoes, such as King Edward or Maris Piper, cut into 4cm cubes
- 150g salted butter
- splash of milk or cream, to taste
Instructions
- Preheat the oven to 160°C (140°C fan)/Gas 3.
- Heat 2 tablespoons of the 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. 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 browned all over. Add the beef to the casserole dish.
- Add a splash of ale to the frying pan and scrape off any cooked-on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock and rosemary. Put in the oven and cook for 3-4 hours, or until the meat falls easily from the bone.
- Meanwhile, bring a pot of lightly salted water to the boil and add the potatoes. Cook for 15-20 minutes until tender. Drain and return to the pot. Mash until smooth. Mix in the butter and milk. Season to taste with salt and pepper.
- Serve the braised shin with the mash.