Sweet & Smoky Beef Shin Casserole

by Eddie McDonald

Slow cooked beef with a smoky southern punch!
4 - 4½ HOURS


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


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.

Great with Polenta Fritters
Click here to buy

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