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
-
Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours.
-
Strain the shins through a sieve, reserving the wine, then pat the shins dry.
-
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).
-
Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top.
-
Heat a large casserole until medium hot, add a
little vegetable oil and the onion, carrot, celery and ginger and cook
until browned.
-
In a separate frying pan, fry the shins in a little oil until browned very well.
-
When the shins have browned, drain them into a colander to get rid of any excess cooking fat.
-
Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock.
-
Add the bay leaves, clove, white peppercorns, thyme and salt.
-
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).
-
When cooked, remove from the oven and leave the shins to cool down in the stock.
-
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.
-
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.
-
To reheat the shin, warm it through in a covering of shin stock.
-
For the carrots, place all the ingredients into a
saucepan with 200ml water and cook over a medium heat until the
carrots are soft.
-
Turn the heat up and cook over a high heat until the liquid glazes the carrots.
-
For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender.
-
Stir in the caraway seeds, season and serve.
-
To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce.
