Sweet & Smoky Beef Shin Casserole

by Eddie McDonald

Slow cooked beef with a smoky southern punch! A truly ‘cheffy’ combination of unusual gourmet ingredients – chillies, maple syrup and even coffee – creates this impeccably deep and rich casserole. The glorious smell alone will draw you to the kitchen, and that’s before you taste the falling-apart chunks of tender beef shin!
SERVINGS    
 
4
PREPARATION TIME
20 MINS
COOKING TIME
4 - 4½ HOURS

Ingredients

  • 2 440g Boneless Shin of Beef
  • 200g Smoked Streaky Bacon, finely diced
  • 6 sun-dried tomato halves
  • 2 dried smoked red chillies
  • 30g plain flour
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 2 large onions, diced
  • 2 sticks celery, sliced
  • 1 fresh tomato, chopped
  • 2 cloves garlic, chopped
  • ½ tsp cinnamon powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1½ tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 2 tbsp fresh lime juice
  • 1 tsp Worcestershire sauce
  • 50ml strong coffee (espresso)
  • 1 tin chopped tomatoes
  • 800ml beef stock
  • Sweet & Smoky Beef Shin Casserole

    Instructions

    • Preheat oven to 160°C/Fan 140°C/Gas 3. Soak chillies and sun-dried tomatoes in warm water. Toss meat in seasoned flour. Sauté bacon in your casserole over a medium heat until it starts to crisp, then reserve, leaving behind as much fat as you can
    • Brown beef in bacon fat and remove to a bowl. Add oil to pan, and sauté onion and celery until translucent, then remove to bowl. Drain chillies and sun-dried tomatoes and reserve the liquid. De-seed chillies
    • Blend chillies, sun-dried tomatoes, fresh tomato, garlic, cinnamon, paprika, oregano, maple syrup, balsamic vinegar, lime juice, Worcestershire sauce, coffee and reserved soaking liquid to a paste
    • Fry paste on medium heat for 5 minutes, add tinned tomatoes and stock and simmer. Add the set-aside meats and vegetables and any juices from the bowl
    • Cover and cook in the oven for up to 4 hours, until the beef is nearly falling apart

    Polenta FrittersCHEF'S TIP

    This casserole tastes great the next day. Refrigerate overnight and add lime to 'brighten' the flavour. Serve with a side of Polenta Fritters

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