Shin of beef with ginger, carrot and cabbage

Tender beef braised slowly in red wine and stock takes a little preparation but is hard to beat.

Tom Kerridge Recipes

By Tom Kerridge
From Saturday Kitchen Best Bites

Ingredients

For the beef shin

  • 6 x 225g/8oz pieces beef shin
  • 750ml/1pint 6fl oz red wine
  • vegetable oil, for frying
  • 200g/7oz onion, roughly chopped
  • 150g/5oz carrot, roughly chopped
  • 150g/5oz celery, roughly chopped
  • 75g/3oz fresh ginger, grated with skin on
  • 1½ litres/2½ pints veal or beef stock
  • 5 bay leaves
  • 1 clove
  • 1 tbsp white peppercorns
  • 1 bunch thyme
  • 3 tsp sea salt

For the carrots

  • 5 carrots
  • 125g/4½ oz butter
  • 75g/3oz sugar
  • 1½ tsp salt
  • 4 star anise (wrapped in muslin cloth)

For the cabbage

  • knob of butter
  • 1 savoy cabbage, cut into large strips
  • 2 tbsp toasted caraway seeds

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