Rediscover a classic British recipe with this shin of beef from Food: What Goes in your Basket?
Serves 4 people
1. Season shins with salt and pepper then sear off in oil until browned. Remove from casserole and reserve. In the same oil cook off the chopped cooking chorizo sausage. Add classic mire poix - chopped carrots, celery, leek, onion. Caramelise. Add a couple of crushed cloves of garlic. Cook for a couple more minutes.
2. Deglaze with a glass of ale, reduce until thickens. Add the rest of the bottle, bring back to simmer. Return shins. If not fully covered top up with chicken stock from cube. You could add bouqet garni or just a teaspoon of mixed dried herbs. Stir in a tablespoon of brown sugar.
3. Cover and put in pre-heated oven for four hours at 130°C. The meat is ready when it starts to fall apart on a fork.
4. Now... Strain off all the liquid into another pan, leaving the shins by themselves covered in the pan to rest. Reduce the liquor by half. It will thicken and the flavour deepen. Return the shins and serve with lots of chopped flat leaf parsley. Done.
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