Tom Kerridge - Shin of Beef with Carrot and Cabbage (Saturday Kitchen)

Here's a recipe by Tom Kerridge from Saturday Kitchen. For me, my interest in this dish lies in the CARROT! Last month I made Vichy carrots with caraway seeds. Here, Tom takes it a bit further by using whole large carrots and star anise as well. The braised shin is quite a standard preparation, but with the addition of root ginger to give some background warmth. I have used ginger in similar dishes and I can say that it works very nicely.

I've got a feeling Tom maybe sous vides the carrot in the restaurant....I may be wrong

Shin of beef with ginger, carrot and cabbage

Ingredients

For the beef shin

• 6 x 225g pieces beef shin
• 750ml red wine
• vegetable oil, for frying
• 200g onion, roughly chopped
• 150g carrot, roughly chopped
• 150g celery, roughly chopped
• 1½ litres veal or beef stock
• 5 bay leaves
• 1 clove
• 1 tbsp white peppercorns
• 1 bunch thyme
• 3 tsp sea salt

For the carrots

• 5 carrots
• 125g butter
• 75g sugar
• 1½ tsp salt
• 4 star anise (wrapped in muslin cloth)

For the cabbage

• knob of butter
• 1 savoy cabbage, cut into large strips
• 2 tbsp toasted caraway seeds

Preparation method

1. Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours.
2. Strain the shins through a sieve, reserving the wine, then pat the shins dry.
   
3. Preheat the oven to 170C/325F/Gas 3. (Tom said to set the oven to 130-140C, cooking the beef for 3 1/2 - 4 hours).
   
4. Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top.
   
5. Heat a large casserole until medium hot, add a little vegetable oil and the onion, carrot, celery and ginger and cook until browned.
   
6. In a separate frying pan, fry the shins in a little oil until browned very well.
   
7. When the shins have browned, drain them into a colander to get rid of any excess cooking fat.
   
8. Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock.
   
9. Add the bay leaves, clove, white peppercorns, thyme and salt.
   
10. Bring to a simmer, cover with a lid then place in the oven to braise for 2½ hours.(Like I say, Tom said 3 1/2 - 4 hours).
    
11. When cooked, remove from the oven and leave the shins to cool down in the stock.
    
12. When cool, remove the shins from the stock and pass the stock through a fine metal seive into a saucepan and skim off any fat.
    
13. Place the pan of liquid back onto the heat and cook over a medium heat until reduced to half the volume, then pass through a fine sieve again.
    
14. To reheat the shin, warm it through in a covering of shin stock.
    
15. For the carrots, place all the ingredients into a saucepan with 200ml water and cook over a medium heat until the carrots are soft.
    
16. Turn the heat up and cook over a high heat until the liquid glazes the carrots.
    
17. For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender.
    
18. Stir in the caraway seeds, season and serve.
    
19. To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce.