Daily Record Recipe – Shin of Beef in Gold Ale
Check out Carina’s recipe of Shin of Beef in Gold Ale – a fantastic recipe from her Kitchen Garden Cookbook. If you decide to make the recipe, send us a picture through our facebook or twitter accounts!
For more recipes, Carina’s Kitchen Garden Cookbook is available for purchase from our online shop.
Serves 4
2 tbsp extra virgin olive oil
2kg shin of beef, bone in
500ml Fife Gold ale
200ml homemade vegetable stock
200g shallots, coarsely chopped
2 celery sticks, coarsely chopped
2 parsnips, coarsely chopped
2 carrots, coarsely chopped
1 bay leaf
1 sprig of rosemary
1 sprig of thyme
1 sprig of marjoram
salt and freshly ground pepper
SHIN OF BEEF IN GOLD ALE
Preheat the oven to 160° C/325° F/Gas 3.
Heat the oil in a large flameproof casserole dish.
When it is hot, add the beef. Brown on all sides and then add the ale and enough stock to reach three-quarters of the way up the sides of the casserole dish.
Bring to the boil and then add the shallots, celery, parsnips and carrots together with the bay lead, rosemary hyme and marjoram.
Season with salt and pepper.
Cover with a tight-fitting lid and bake in the preheated oven for 3-4 hours.
When it is ready he meat will be tender and falling from the bone. Test it after 2 1/2 hours. Remove the herbs before serving.
