• Recipe

    Eddie McDonald

    Sweet & Smoky Beef Shin Casserole


    Slow cooked beef with a smoky punch!

    • Serves 4
  • Ingredients
    • 2 Dried smoked red chillies
    • 6 sun-dried tomato halves
    • 2 x 440g packs Boneless Beef Shin
    • 30g plain flour
    • Salt and pepper
    • 1 x 200g pack Smoked Streaky Bacon, finely diced
    • 1 tbsp olive oil
    • 2 large onions, diced
    • 2 sticks celery, sliced
    • 1 fresh tomato, chopped
    • 2 garlic cloves, 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
    • 50 ml strong coffee (espresso)
    • 1 tin chopped tomatoes
    • 800ml beef stock
  • Method
    1. Preheat oven to 160ºC/Fan 140ºC/Gas 3. Soak chillies and sun-dried tomatoes in warm water. Evenly dice the meat and toss 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.
    2. 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.
    3. Blend chillies, sun-dried tomatoes, fresh tomato, garlic, cinnamon, paprika, oregano, maple syrup, balsamic, lime juice, Worcestershire sauce, coffee and reserved soaking liquid to a paste.
    4. 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.
    5. Cover and cook in the oven for up to 4 hours, until the beef is nearly falling apart

    Chef's tip

    Eddie MacDonald Signature

    This casserole tastes great the next day. Refrigerate overnight and add lime to 'brighten' the flavour.

    Great with Polenta Fritters.

    Steaks defrosting
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