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Succulent Beef Shin & Wild Mushroom Casserole – Braised then Slow Roasted ’til it falls apart in your mouth

December 23, 2012

Beef Shin (Foreshank to Americans) is not often used in modern cooking, it is a slightly daunting cut of meat if you are accustomed to pan frying supermarket steaks. Shin is marbled with well used sinews and deeply flavored connective tissues. When cooked properly Beef Shin releases seriously delicious deep beefy flavors and textures that other stewing cuts like Chuck, Flank or Brisket don’t quite match. But at the same time the trade off is that although Chuck Steak takes an hour to tenderize, Shin takes three!

This is a great dish if you are cooking for big groups of people, it’s very economical, fairly easy to prepare and also, to let my readers (if any exist, haha!) in on a secret… this dish much like Lasagne or Chili con Carne is actually best eaten after being left to cool for a day, the flavors blend and intensify, sauces thicken and you end up with a meal that will have people saying wow! So prepare it the day before a party and you get both convenience and an even tastier meal!

Recipe –

Feeds 6-8

Ingredients

1 kg of Beef Shin // 2 tablespoons of Plain Flour // 1 teaspoon of Thyme // 2 large handfuls of dried Wild Mushrooms (Horn of Plenty, Chanterelle or Porcini) // 3 medium Onions, quartered // 2 sticks of Celery // 8-12 Baby Carrots, the larger ones halved // 1 heaped tablespoon of Dijon Mustard // 1 heaped tablespoon of Horseradish Sauce // 3/4 of a bottle of medium Red Wine // 4 Bay Leaves //

  1. Chop the Beef Shin into large cubes, leave the fat on, heavily Salt and Pepper it, add the Thyme and then mix the Flour in. Fry the Beef Cubes in Butter on a high heat until very browned on each side, pat dry with paper towels.
  2. Put the Wild Mushrooms to soak in a cup of warm Water.
  3. Quickly wipe the pan clean with a paper towel and then add in another tablespoon of Butter. When the pan is hot brown the sides of the Onion quarters until soft and brown. Add in the Celery, turn the heat down slightly, and cook it for another few minutes until soft.
  4. Add the Carrots into the pan with the Beef, stir in the Mustard and Horseradish. Mix in the Wild Mushrooms and soaking liquid, and then add most of the Wine (reserve a little) with the Bay Leaves, season with Salt and Pepper.
  5. Place everything into a deep casserole dish. Use the reserved Wine to de-glaze the pan and add it to the casserole too.
  6. Cook uncovered in the oven at gas mark 8 (230 C,450F) for 30 minutes and then cover and turn the heat down to gas mark 4 (180 C,350F) and cook for between 2 1/2 to 3 hours.
  7. Serve with Mashed Potatoes or a mix of Basmati and Wild Rice.

Enjoy!

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One Comment
  1. When I was 12 my Dad asked me what I wanted for my special birthday night meal. I guess he expected me to say pizza, or some other kind of junk food. What I actually asked for is Beef in Red Wine sauce, a casserole that cooked in the oven for hours emitting wonderful smells into the house. I don’t actually know the recipe my Dad used for that meal – but I’ll be sure to ask him next time I see him.

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