Sunday, November 03, 2013

Braised beef shin and chorizo...

This is only my second time making stew using beef shin - why, oh why I'm not using it more often?! Such a fantastic piece of meat, soooo good in stews and in general for slow cooking, so delicious and tender when cooked properly, so very "beefy" and so not expensive like other cuts of beef! This recipe is "all in one pot" type - which saves you a lot of mess and cleaning, washing up after too. I'll definitely make it again, very soon, as it's this type of comfort food which goes very well with the weather we're experiencing at the moment (miserable, windy, rainy, wet, cold days and nights).



Recipe taken from "The Irish beef book" by Pat Whelan & Katy McGuinness.

How to make it...
Ingredients:
- 40 g plain flour
- 1,5 kg shin of beef, in largish chunks
- 2 tablespoons extra virgin olive oil
- 4 cooking chorizo sausages, removed from their casing and chopped into small pieces
- 4 carrots, chopped
- 3 onions, chopped
- 4 cloves garlic, chopped
- small bunch of thyme
- 2 teaspoons smoked paprika
- 375 ml red wine
- 1 l chicken stock

Mix flour with some salt and pepper and dust your beef chunks in it. Heat the oil in a big pot (I made the whole dish in my beloved cast iron on the stove, not in the oven as suggested in the recipe). Once the pot and the oil are hot fry your beef in small batches and put aside - you want it to brown nicely on each side, if it catches a little, don't worry as it will taste even better. Now fry your chorizo until crispy. Take it off the pot but leave the oil that has melted from it. On that chorizo oil fry your onion, carrots and garlic till soft. Add thyme and smoked paprika and stir. Put back your beef and chorizo to the vegetables, pour over the wine and just enough of stock to cover everything completely (I used the whole 1 l of stock). Stir well. Bring to the boiling point, turn down the heat, cover and let simmer for at least 3 hours. After that time your meat should just fall apart and chorizo pieces melt in your mouth! If there's too much liquid, take the lid off and cook for a little longer. Serve hot with some mashed potatoes, cornbread or dumplings.
If you wish to do this as per recipe, in the oven - preheat the oven to 140 C (fan 120 C) and put (covered)  in the oven for at least 3 hours.



Smacznego!


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Pozdrawiam, Anula.