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20170331_173554

Beef Shin Casserole in a Thyme Gravy

Beef shin is one of those cheap cuts that needs to be slow cooked to make it tender. Like most cheap cuts like this is full of flavour when cooked especially as there is a lovely marrow bone in the center which adds to the flavour.

This is a slow cooker dish but can also be done in your pressure cooker, a pot or a casserole dish in the oven.

20170331_173554

Ingredients

4 good sized beef shin slices with the bone in.
4 carrots, peeled and cut chunky
Bunch of fresh thyme
1 large onion or 2 medium, sliced thinly
1 tin chopped tomatoes
1 beef stock pot or 2 beef stock cubes
1 tbsp coarse ground black pepper or 1 tsp ground
100ml water
2 bay leaves
75g or so plain flour - optional
2 tbsp oil

Instructions

1
Place the flour in a bowl or plate and dip each side of the beef shins so they are coated in the flour.
2
Heat the oil in a pan then fry each shin until browned each side
3
Place the rest of the ingredients in your slow cooker, pressure cooker, pot or casserole dish (preheat your oven to 150C if using the casserole dish)
4
Place the browned beef shins on top then cover and cook for...
5
SLOW COOKER - Low for 8 hours or high for 3 - 4
6
PRESSURE COOKER - Pressure 80 for 45 minutes
7
OVEN - 150C for 4 - 5 hours
8
POT - Cook on low for 4 -6 hours or high heat for 2 - 3 hours
9
Test to make sure the meat is nice and tender, cook for a little longer if needs be. The time will vary depending on how thick the beef shin is cut. Remove the bay leaves and thyme when the dish is cooked.
10
Serve with creamy mash or baby new potatoes
    • Rae Farrell
    • 5th April 2017
    Reply

    You make me hungry. Yum Yum. Would like you to put up gravy for Southern Fried Chicken and chips

    1. I need to make the gravy again so I can get some proper photos. I will try do it this weekend if I get the time.

    • Anna
    • 15th May 2017
    Reply

    Can u use been cheeks with this instead ?

      • Matt - BiaMaith Contributor Chef
      • 21st May 2017
      Reply

      You most certainly can. You will need to braise the cheeks for a little longer, I always find that 4-41/2 hours is good at about 150oC. You should be able to break them with the back of a spoon, so if you can’t just pop them back in. It’s a good idea to either trim the sinew from the back of the checks, or ask your butcher to. Hope this helps, great to see cheeks being used, it’s one of my favourite cuts.

    1. Yes you can. Everything stays the same just swap the shins for cheeks

    • Barry
    • 20th June 2018
    Reply

    is 100 ml water correct ?? seems to very little water for this ?

    1. It’s ample Barry, you get a lot of moisture from the chopped tomatoes and the meat itself. There is very little evaporation as it is covered while cooking.
      You can thin it out with some more water if you prefer a thinner sauce. Just remember to adjust the seasoning if you do.

        • Barry
        • 22nd June 2018
        Reply

        Great. Thanks for your response. I love your slow cooker recipes! My housemates loved the Braises Steak I had a go at last week.

        One more question. Do you just add the stock cube whole, or do you mix with the 100ml water first? Or does it even matter?

        Thanks

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