Martin Wishart slow cooks beef shin for an unbeatable texture and flavour, adding pearl barley and root vegetables to make a marvelous meal for Taste of Edinburgh
1. Trim the shin of beef of all silver sinew and cut it into 5cm pieces. Place in a large bowl, cover with red wine and leave in the fridge for 24 hours.
2. Drain the meat in a colander and place on a kitchen paper to remove any excess moisture, keeping the wine for use later on.
3. Season the meat well with salt and colour in vegetable oil in a very hot pan until dark brown on all sides – you will need to do this in batches. Transfer to a suitable casserole pan. Deglaze the browning pan with a little water and add this to the meat.
4. Preheat the oven to 180°C/Gas 4. Melt the butter in the same pan that was used to brown the meat and cook the vegetables in the butter until golden brown. Add these to the beef.
5. Stir the red wine into the casserole pan. Bring to the boil and reduce until it becomes a glaze then stir in the flour and mix well.
6. Add the thyme, garlic, beef and chicken stock to the casserole and bring to the boil. Take off the heat, place a baking parchment lid on top of the meat mixture and cook in the oven for 2½ to 3 hours.
7. When cooked, the beef should be very tender so that you can cut it with a spoon and the sauce rich and dark in colour. Allow the casserole to cool down before removing the beef with a slotted spoon and passing the sauce through a fine sieve.
8. To serve, warm the pieces of beef in the sauce and serve in a large dish at the table with the barley and vegetables
1. Cut all the vegetables into 1cm even dice and cook one at a time in salted boiling water until tender. Drain in a colander under running water until cold and set aside.
2. Put the barley in a large pan and cover with 3 litres of cold water. Bring to the boil and cook for 35-40 minutes so it becomes tender. Strain through a sieve and place to one side.
3. In a clean saucepan, add the chicken stock and all the cooked vegetables. Bring to a simmer, then whisk in the butter a little at a time. Add the cooked pearl barley, check the seasoning and finish with some fresh chopped chervil.
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Recipe © courtesy of Martin Wishart
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