Posts Tagged ‘Beef Shin’

Mustardy Beef

Another successful dish from Jamie Oliver’s ‘5 Ingredients’. Such a clever book with lots of simple dishes and bags of flavour. We served with creamy chive mash and buttered cabbage.

Wine Suggestion: We quite like to have richer, Southern French reds with casseroles, sometimes from the Rhône but this time we opened a Mas Amiel Pur Schist from Rousillon; another find hiding in the corner of the cellar. Rich, warm and at the same time elegant and sophisticated.

Meltin’ Mustardy Beef – serves 6

  • 900g beef shin (get your butcher to remove the bone but take it with you for extra flavour), diced into 5 cm chunks
  • 500g carrots, cut into 5 cm chunks
  • 2 onions, peeled, quartered and broken into petals
  • 120ml Worcestershire sauce
  • 2 heaped tsp wholegrain mustard

Heat your oven to 160C/325F/Gas 3.

Put a large non-stick frying pan over a high heat. Toss the beef with lots of black pepper and a good pinch of salt, then dry fry in the hot pan with the bone for about 8 minutes or until nicely browned.

Heat a shallow casserole pan over a high heat. Add the carrots with a tbsp of olive oil and cook for a couple of minutes before adding the onions and continue to cook until starting to soften and colour a bit. Add the browned meat, then stir in the Worcestershire sauce and mustard plus 800ml of boiling water from the kettle.

Cover the casserole and cook in the oven for 4 hours or until super tender. Loosen with a splash of water if necessary. Season to taste and serve with mash and greens.

(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)


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Beef & black bean chilli

We’re forever trying new chillies and this one has become the current favourite. Great for feeding a crowd and it tastes even better if cooked the night before. It’s also worth using dried black beans though you have to soak them overnight. If you’re using tinned beans make sure you buy Mexican black beans rather than fermented black beans used in Chinese dishes.

Wine Suggestion: an easy choice here, juicy and red. We chose a Primitivo from Puglia in Italy, the Biancardi Ponteviro which had a wonderful depth of brambly fruit and a hint of menthol freshness. A really good Zinfandel from California (Ridge I’m looking at you, but there are a number of others) would be a good alternative if that’s easier as it’s the same grape.

Chunky Beef & Black Bean Chilli – serves 6

  • 200g dried black beans, soaked overnight
  • olive oil
  • 2 large onions, chopped
  • 3 cloves of garlic, crushed
  • 2 green chillies, seeded and finely chopped
  • 750g beef shin, trimmed and cubed
  • 3 tbsp tomato purée
  • 2-3 tbsp chipotle paste/chipotle chillies in adobo sauce
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 cinnamon stick
  • ½ tsp dried oregano
  • 500ml beef stock
  • 2 tbsp malt vinegar
  • 2 tbsp dark brown sugar
  • 2 x 400g tins of cherry tomatoes
  • sour cream (to serve)
  • tortilla chips (to serve)
  • cooked basmati rice (to serve)


  • 2 avocados, peeled & stoned
  • 1 small red onion, finely chopped
  • 1 red chilli, finely chopped
  • a good pinch of ground cumin
  • 2 limes, juiced
  • a handful of coriander, chopped

Put the soaked pans into a saucepan and cover with cold water. Bring to a fast boil and cook for 30 minutes. Drain & rinse.

Heat 2 tbsp olive oil in a wide casserole dish, add the onions and cook until soft and golden. Add the garlic and chilli and keep cooking for another minute, then scoop out onto a plate.

Heat another tbsp of oil in the same dish and use to brown the meat in batches. When all the meat is browned put it all back into the dish and add the onion mixture, the tomato purée, chipotle paste, spiced and dried oregano. Cook for a minute, then add the stock, vinegar, sugar and tined tomatoes. Season, stir well and bring to the boil. Reduce the heat to a very gentle simmer, cover with a tight lid and continue to cook for 2½-3 hours or until  the meat is very tender.

To make the guacamole, mash the ingredients roughly together with a generous pinch of salt.

Serve the chilli with the guacamole, sour cream, tortilla chips and basmati rice.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, October 2013.)

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Beef shin braised in Chianti

Take a shin of beef and braise it for hours in a bottle of Chianti until it can be carved with a spoon … what’s not to like!

Wine Suggestion: the obvious choice is Chianti but given the richness and depth in the food make sure it is one with a bit of depth; younger, or more basic Chianti is just too light. We tried one by Tenuta Sant’Alfonso which comes from a specific vineyard with clay-rich soils which was opulent and fuller structured. It had licorice, dark cherry and mocha flavours which was a great match.

Tuscan slow-cooked shin of beef with Chianti – serves 6

  • 1kg beef shin, off the bone
  • olive oil
  • 2 large onions, finely chopped
  • 3 sticks celery, finely chopped
  • 1 carrot, finely sliced
  • 750ml Chianti or other robust red wine
  • 4 tbsp tomato purée
  • 4 bay leaves
  • 150ml beef stock

Heat the oven to 180C/fan 160C/gas 4.

Season the meat, then brown in a large casserole with a little olive oil.

Remove the meat and cook the onions, celery, carrot and garlic until softened, adding a bit more oil if needed.

Pour in the wine and bring to the boil before adding the tomato purée, bay leaves & beef stock.

Return the beef to the pan and bring to a simmer.

Cover with a lid and cook in the oven for 4 hours or until the meat falls apart.

When ready, pull the meat into chunks and stir through the sauces.

Serve with mash or fresh pappardelle pasta.

(Original recipe from BBC Olive Magazine, September 2015.)

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