Recipes supplied Cook for Ulster YES CHEF
Time Rating **
- 1 boneless shin of beef (1.5 kg approx )
- 2- 3 carrots
- 1/2 head celery
- 1 bulb of garlic
- 2 onions
- 1 small bunch of thyme
- Sear/brown beef in a large pan. Add boiling water bring to the boil and turn back to a simmer. Add garlic spilt into two halves, carrots, celery, onions, and thyme. Cover pan with a tight fitting lid. Either cook on stove top or in medium oven at 160°c for 3 to 4 hours. Meat should be submerged throughout cooking. Top up with water when necessary.
- Remove beef into a clean container and sieve the stock over the beef. Cool down as quickly as you can chefs use a blast chill or place container inside a bigger container filled the iced water for approx 1 hour, place in fridge and leave overnight.
- To serve
Remove fat from the top of the beef. Heat the stock in a large pan. Slice or break up the beef removing excess fat and gristle. Add to simmering stock, bring back to the boil and simmer until piping hot (more than 82°c). Reduce stock down until it is sticky and pour over the shin. Serve beef with vegetables and potatoes of your choice.