Sunday 25 December 2011

Shin of beef flattered by Molly's Choc stout

For this months recipes I have a warming winter theme using one main ingredients. This indulgent stout from Hilden Berwery makes a great sweet or savory addition.



For the first recipe it’s a long slow cook, beef in choc stout with a little chilli.






Shin of beef x2
Carrots x 4
Red onions 3
Garlic 6 cloves
Chilli peppers 2 medium heat
Btl choc stout
1 pnt good beef stock

To start with you should have a few large cuts of shin of beef from your butcher this is a fantastic cut of meat and great value. Leave the beef out of the fridge for an hour and heat up a heavy based frying pan until just smoking, brown your shin of beef to seal the meat and place in a slow cooker. Place the chopped veg in the pan used to sear the beef and deglaze with the chocolate stout, add all that to the slow cooker and cover with the beef stock.
Cook at a low setting for at least 6 hours, when the beef is melt in the mouth remove the beef and set aside in hot serving dish. Make a sauce from the stock and veg in the slow cooker by passing it through a sieve and thicken with a roux and a spoonful of coco powder.
Serve with a mustard mash and curly kale. 

1 comment:

  1. Hi David,

    this looks great, shin of beef is one of my favourite cuts, also love the addition of some local brew, you might like my steak and kidney cottage pie recipe,

    http://thepickledquince.wordpress.com/2011/10/25/steak-and-kidney-cottage-pie/

    must try the carrot cake with lime drizzle

    the Pickled Quince

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