Braised beef shin
This satisfying and nourishing dish is wonderful in the winter months. Braised beef shin is an excellent source of protein, iron and zinc which are important for a well-functioning immune system and wound healing.
Serves: 14
Ingredients:
- 100g Extra Virgin Olive Oil
- 430g brown onions, roughly chopped
- 20g fresh garlic, chopped
- 10g fresh rosemary, stripped and chopped
- 1.7kg Beef Shin, bone less, cut approx. 4cm slices
- 1 ½ tbsp. salt
- 500ml Chicken Stock
- 5 sprigs fresh thyme
- 2 fresh bay leaves
- ¼ tsp. ground star anise
Method:
- Pre-heat a fan forced oven to 140°C.
- Place the Extra Virgin Olive Oil into a heavy based non-stick fry pan and once hot, sauté off the onions for 5 to 6 minutes or until golden brown.
- Add the garlic and rosemary and continue to sauté for another 3 to 4 minutes. Remove from the pan and place onto a baking tray.
- Season the pieces of beef shin with salt. In the same fry pan, brown off each piece of shin on both sides until golden brown. You will need to do this on batches so that you do not over crowd the frying pan.
- Place the sealed pieces of meat into the baking tray along with the onions. Pour over the Chicken Stock then add the thyme, bay leaves & star anise.
- Cover with foil and place into the pre-heated oven and cook for 7 hours.
Do you have a warming winter recipe to share with us? Let us know in the comments below.
Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their website here. Follow the Maggie Beer Foundation on Facebook here.
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