Braised Shin of Beef

This dish is based on the Italian dish Osso Bucco which is traditionally made with shin of veal. Many butchers sell shin of beef is as Osso Bucco, the key feature is the large bone in the middle with the marrow and I like the shin sliced thickly. It is a very tough cut of meat that requires a lengthy slow, gentle and moist cooking process to make the meat tender. The recipe can be adapted to suit a variety of cuisines, simply use the flavourings common to the cuisine. This version is heavily influenced by the traditional Spanish flavours of smoked paprika, chilli, garlic, sherry and tomatoes.

I cook this in two stages. The base braise is cooked, refrigerated for a day or two and gently reheated roasted peppers and chillis. The bone can be removed after the first stage of cooking if preferred, just make sure to get the marrow from the bone and put it back into the braise.

Braised Shin of Beef

Stage 1 4 – 6 slices of shin of beef Oil for browning meat 2-3 onions, diced 1 cup sherry 2 cups stock/water 4 6 cloves garlic, crushed 1 large tin diced tomatoes

2 teaspoons smoked paprika 1 teaspoon crushed dried chilli 1 teaspoon freshly ground black pepper 2 bay leaves 1/2 teaspoon salt Optional 3 sticks celery, finely diced 2 carrots, finely diced Stage 2 2-3 red capsicum, roasted, peeled and sliced **Long, hot chillies roasted, peeled and chopped.

Method

Stage One

Brown the meat and place in a casserole dish*

Brown onion, carrot and celery if using them and then add to beef.

Deglaze plan with sherry and add to meat.

Add remaining ingredients for stage one. Meat should be just covered with liquid, add a little water if necessary. Cover and cook at 150 deg C or slowly for two hours, turning meat once. Check liquid, the stock needs to reduce to about half.

Check the sauce, it should be thick. If too dry add a little water or stock and if too liquid remove the lid, increase heat and reduce the sauce.

Check flavour, add more chilli if necessary.

Stage Two

Add red peppers and chillies if available, cook a further half to one hour. The meat should be really tender.

Garnish with chopped parsley.

*This can be cooked on the stovetop, however, watch to make sure that the liquid does not evaporate too quickly. It may also cook a little more quickly. I use my electric frypan.

** The long hot chillies may be difficult to obtain. I grow them, and then roast and freeze for use throughout the year. Add a little extra dried chilli if you want extra heat/spice.