Archive for the ‘Shin’ Category

Beef Parsnip and Stilton Pie (Jamie Oliver)

March 8, 2016

Beef Parsnip and Stilton Pie (Jamie Oliver) Chicken Red Wine and Garlic Casserole (Mary Berry)

Rich Beef and Mushroom Stew and Mustard Mash (Mary Berry)

November 20, 2015

Rich Beef and Mushroom Stew and Mustard Mash (Mary Berry)

Perfect Steak and Ale Pie (Felicity Cloake)

November 5, 2015

Perfect Steak and Ale Pie (Felicity Cloake)

Perfect Goulash (Felicity Cloake)

April 3, 2014

(serves 4)
600g shin of beef (or chuck steak if unavailable)
3 tbsp sweet Hungarian paprika
1 tbsp flour
1 tsp salt
1 tsp caraway seeds
2 tbsp lard
2 onions, thinly sliced
1 green pepper, cut into rounds
Juice of 1 lemon
150ml sour cream (optional)
Chives (optional)

Cut the beef into large chunks. Mix the paprika, flour, salt and caraway seeds together in a bowl then add the beef and toss to coat. Heat the oven to 140C/gas mark 1.

Melt the lard in a heavy-based casserole dish over a medium-high heat, and then brown the meat in batches, being very careful not to crowd the pan. Remove when golden and crusted, and set aside.

Scrape the bottom of the pan and add the onions and pepper, adding a little more fat if necessary. Cook until soft and starting to brown, then pick out the peppers and set aside. Stir the remaining flour and spice mixture into the onions and cook for a couple of minutes, stirring. Return the beef to the pan and add water just to cover. Scrape the bottom of the pan again, then put in the oven for 2.5 hours.

Stir the peppers and lemon juice into the goulash and cook for another half hour, or until the meat is very tender – you can remove the lid to let the sauce reduce if you like. Check the seasoning, then dollop the sour cream, if using, on top of the goulash and snip the chives over it all before serving with crushed boiled potatoes or egg noodles.

Beef, wine and aubergine pie (Dan Lepard)

October 11, 2013

Makes 6 medium-sized pies
For the filling
1 bottle red wine
4 medium red onions, peeled and sliced
2-3 bay leaves
25g butter
800g beef shin, cubed
2 medium aubergines
1 tbsp plain flour
2-3 garlic cloves
Olive oil
Salt and black pepper

For the bottom crust
500g plain flour
1 tsp baking powder
1 tsp salt
250g unsalted butter, softened
100g full-fat cream cheese
1 medium egg, beaten
Flour, for rolling
Butter for the dishes
1 egg yolk, for brushing
½ batch puff pastry (about 500g)

1 For the filling, put the wine in a deep ovenproof pot and bring to the boil until reduced by three-quarters. Add the onions, butter, bay and beef, stir well then bake with the lid on at 170C/150C fan/335F/gas mark 3 for 2 hours till the meat is almost tender.

2 Meanwhile bake the aubergines on a tray in the oven for about 30 minutes until tender. Take out, leave to cool for 10 minutes, then peel, chop the flesh, sprinkle on 1 tsp salt and place in a sieve over a bowl to drain off the liquid.

3 Make the dough by rubbing the butter into the flour, baking powder and salt in a bowl, then work in the cheese and egg until smooth. Wrap and leave to chill for 30 minutes, then roll to about ½cm thick and use it to line buttered pie dishes (if you’re making six pies, use dishes about 15cm in diameter and 5-6cm deep).

4 To finish the meat, mix the flour with 50ml cold water until smooth. Remove the pot from the oven, stir the flour mix through then put the lid back on the pot and bake for another 30 minutes.

5 Put the drained aubergine in a large bowl, peel and slice the garlic then fry in olive oil until golden. Tip this over the aubergine, spoon the cooked beef (discarding the bay leaves) over, then season with salt and pepper. Pie crusts tend to suck the seasoning out of the filling, so add more than you normally would. Leave until cool before using.

6 Heat the oven to 220C/200C fan/425F/gas mark 7. Spoon the filling into the pastry-lined pie dishes, and add 2-3 tbsp water to each to stop the filling drying out. Roll the puff pastry to ½ cm thick, cut tops from it large enough to hang 1cm over the edge of the pies. Brush with yolk thinned with a little water and pinch of salt, and notch the edges. Lay the puff lids over the pies and bake for 10 minutes, then reduce the heat to 180C/160C fan/350F/gas mark 4 and bake for 30-40 minutes until the filling is piping hot.

Steak And Ale Pie (Felicity Cloake)

February 16, 2013

Serves 4

Large chunk of dripping
700g boneless beef shin or ox cheek, cut into large chunks
20g plain flour, seasoned
200g smoked bacon lardons
225g whole baby onions
400ml sweetish dark ale
400ml beef stock
4 sprigs of thyme, leaves roughly chopped
1 bay leaf
1 tbsp dark muscovado sugar
1 tsp red wine vinegar
1 tsp cocoa

For the pastry:
400g plain flour, plus extra to dust
1 tsp baking powder
2 tsp mustard powder (optional)
½ tsp salt
175g suet (or chilled, grated bone marrow if you have it)
Iced water
A little milk, to glaze

1. Preheat the oven to 150C (fan). Heat a generous chunk of dripping in a large frying pan over a high heat, and toss the beef in seasoned flour to coat. Sear the beef in batches, taking care not to overcrowd the pan, until properly browned. Spoon into an ovenproof casserole once done.

2. Turn down the heat slightly, and add the lardons and the onions to the pan. Cook until the bacon fat begins to melt, and the onions to brown on all sides, then tip into the casserole.

3. Pour a little of the ale into the pan and bring to a simmer, scraping the bottom, them pour the whole lot into the casserole with the meat. Add the rest of the ale, and the stock, herbs, sugar, vinegar and cocoa and bring to a simmer.

4. Cover, and put in the oven for 2¼ hours, then uncover and cook, stirring occasionally, for another 1½ hours until the meat is tender and approaching falling apart (it will cook further in the pie.) Allow to cool to room temperature.

5. Meanwhile, make the pastry. Put the flour, baking powder and mustard powder in a bowl with ½ tsp salt. Stir in the fat, and then add enough iced water to bring it together into a dough. Wrap in cling film and refrigerate for at least an hour.

6. Preheat the oven to 170C (fan). Spoon the pie filling into a dish, and roll out the pastry on a floured surface to about 1cm thick. Place over the pie, pushing down around the edge to seal, and cut a hole in the middle to allow steam out. Brush with milk and then bake for about 50 minutes until golden.

Goulash (Hugh Fearnley Whittingstall)

June 29, 2012

3 tbsp vegetable oil, rendered pork fat or lard
2 onions, peeled and diced
2 cloves garlic, peeled and minced
½ tsp caraway seeds
1kg beef shin, cut into 3cm cubes
1 ½ tbsp sweet Hungarian paprika
¼ tsp cayenne pepper
1 bay leaf
2 green peppers, cored, deseeded and cut into thin strips
3 medium-sized tomatoes, cored, deseeded and diced
2 medium-sized potatoes, peeled and cut into 3cm cubes
Salt and freshly ground black pepper

To serve
Sour cream and chives

Warm a tablespoon of oil or fat in a large saucepan over a medium-low heat and fry the onions until they are soft and translucent, about 15 minutes. Add the garlic and caraway seeds, fry for a further minute, then scrape the onion mixture into a bowl.

Raise the heat, add the rest of the oil or fat and brown the meat on all sides. Remove from the heat, return the onions to the pan along with the paprika and cayenne, and stir until the meat is well coated with onions and spices. Add the bay leaf and just enough water to cover the meat by about 3cm.

Bring to a boil, reduce the heat and simmer gently, uncovered, for about an hour, until the meat is tender. Add the peppers, tomatoes and potatoes. Season and simmer for a further 20 minutes. Serve with a dollop of sour cream and some chives.