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Posts Tagged ‘Smoked dulse’

We had to try this idea from Gill Meller’s book Gather in order to use some dulse flakes from Aran Islands Seaweed. The dulse flakes give a smoky umami flavour to the dish. It takes a while in the oven but it otherwise very simple and tastes even better if made in advance, as stews often do. We served with creamy mash, cabbage and turnip for a hearty Sunday lunch.

Wine Suggestion: A dish that needs a suitably rich red wine to match; one where the rich fruit has high levels of anthocyanins and phenols in a ripe framework. The Altosur Malbec from Tuppangato (the highest part of the Mendoza area) in Argentina came out of the rack and its blackberry, blueberry and plum flavours with brambly, rich tannins was an ample choice.

Beef shin with dulce – serves 4

  • 2 tbsp olive oil
  • 800g beef shin, sliced thickly
  • 2 onions, sliced
  • 4 large garlic cloves, peeled and thinly sliced
  • 2 celery sticks, thinly sliced
  • 3-4 sprigs of thyme
  • ½ a glass of red wine
  • 2-3 tsp powdered smoked dulse (we used dulse flakes, see note above)
  • 300ml chicken stock or water

Heat the oven to 120C/Gas 1.

Heat the oil in a heavy flameproof casserole. Season the beef shin well with salt and pepper, then brown on all sides until it takes on a really-good colour all over. Remove from the pan and set aside.

Add the onion, garlic, celery and thyme and cook gently over a low heat until the onions are soft but not coloured. Return the meat the pan, then add the wine, dulse and stock or water and bring to a gentle simmer.

Cover the casserole with a lid and place in the oven for 4-5 hours, or until the meat falls apart easily. Season to taste and leave to rest for 25 minutes before serving with mash and other veg.

(Original recipe from Gather by Gill Meller, Quadrille, 2016.)

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