Beef Shin Steaks Braised in Stout
Have you cooked beef shin before? This is a flavourful cut of meat which comes out wonderfully tender when cooked slowly. Beef shin is sometimes known as beef foreshank in other places. Beef shin makes a really good beef bourguignon and because it is lean it is sometimes used to make beef mince (ground beef). We are braising the beef in stout, so you can use Guinness or something similar. This recipe also uses beef stock, brown sauce, Worcestershire sauce, bay leaves, and shallots, to get that lovely rich flavour just right and showcase the delicious flavour of the beef shin steaks.
Brown sauce is a British condiment. HP Sauce is a spicy, tangy variety of brown sauce, and the bestselling brand of it. Along with the other ingredients we are using here, you can expect a rich and gutsy flavour in the finished dish. Serve this with mashed potatoes and vegetables or perhaps consider mashed swede (rutabaga) to make a change. It would also go with chips (fries) or boiled potatoes if you prefer to make those.
Beef shin always takes a long time to become tender because it comes from a sinewy, muscular part of the animal which is always in use, so braising it in the oven or cooking it in a crockpot are the best preparation methods if you want a tender result. You will find beef shin boasts plenty of flavour. Just be patient while it cooks and your reward will be this amazing, hearty beef stew recipe.
- 2 beef shin steaks, 9 oz (250g) each
- 1 tablespoon olive oil
- 2 cups (500ml) Guinness or similar stout
- 1 beef stock cube (bouillon cube)
- 2 tablespoons brown sauce
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 3 unpeeled halved shallots
- Salt and black pepper, to taste
- Preheat the oven to 350 degrees F (180 degrees C).
- Season the steaks with salt and black pepper all over.
- Heat the oil in a skillet.
- Brown the steaks all over in there.
- Now transfer them into a casserole or baking dish.
- Pour the stout into the same skillet and bring it to a simmer.
- Use a wooden spoon to scrape up any stuck-on meaty bits.
- Pour this mixture over the steaks.
- Crumble the stock cube and stir with the brown sauce and Worcestershire sauce.
- Pour this over the beef.
- Add the shallots too (it is fine to leave the skin on since they will be discarded after cooking anyway).
- Cover the dish with foil first and then add a lid.
- If you do not have a lid, use a flat baking sheet to cover the dish.
- Bake for 3 hours or until the beef is very tender.
- (If you like, you can do up to here a day ahead, then cool and chill the beef overnight).
- Lift the steaks out of the cooking liquid.
- Wrap them in a few sheets of parchment paper, then in foil.
- Put them on a low oven shelf to keep warm while you prepare the sauce.
- Strain the cooking liquid into a pan and discard the shallots and herbs.
- Boil vigorously until reduced by ¾ then add salt and black pepper to taste.
- Add the beef to the sauce to coat, then serve it with more of the sauce ladled over it.
- This is great with mashed potatoes or chips (fries) and your favourite vegetables on the side.
Beef shin steaks are an economical cut of meat, and braising them in stout makes them falling-apart tender as well as really flavourful. We are also using shallots, Worcestershire sauce and more, to make this as tasty as can be. Here we are serving the braised beef shin with coarsely mashed swede (rutabaga) and broccoli, as well as plenty of the stout juices spooned over the meat, but choose mashed potatoes and a different vegetable if you prefer. When slow-cooked, beef shin steaks come out really tasty. They are lean too, which is good for those of us who prefer less fat on our beef.
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