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braised in stout

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. Continue reading

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More