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  • 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