As the days get shorter and the nights get colder we’re relishing the opportunity to cook with our favourite low and slow cuts of beef again!
Each of these dishes are as comforting as a big snuggly hug. Just serve with fluffy socks and a roaring fire.
Beef shin stew
600g beef shin, diced
2 medium carrots, 2 onions, 2 sticks of celery, sliced
300g waxy potatoes, peeled and roughly chopped
500mls red wine
250mls beef stock
2 tbsp tomato puree
1 bay leaf and a sprig of fresh thyme
A splash of Henderson’s Relish
2-3 tbsp rapeseed oil
1) Preheat your oven to 160C/Gas Mark 3.
2) Heat a tablespoon of oil in a large casserole dish over a medium to high heat. In batches, brown the shin then place on pieces of kitchen roll to drain the excess fat.
3) Once all the shin is browned, turn the heat down to low and add a little more oil to the casserole dish if needed.
4) Add the carrots, celery and onions and cook until softened.
5) Add the red wine, stock, bay leaf, fresh thyme, tomato puree and Henderson’s Relish and stir gently.
6) Return the shin to the pan, along with the chopped potatoes. Turn the heat up to high and bring everything to a boil.
7) Check the seasoning and add salt and pepper if required. Cover the dish and place in the oven to cook for around 3 hours, longer if possible.
8) Serve in bowls with chunks of crusty bread.
Slow Cooked Featherblade
1-1.5kg whole featherblade
1 tbsp flour, seasoned with salt and pepper
1 tbsp butter
1 tbsp rapeseed oil
2 onions, 2 carrots and 2 sticks of celery, sliced
3 garlic cloves, crushed
1 sprig rosemary
2 bay leaves
250ml red wine
50ml red wine vinegar
700ml beef stock
400g mushrooms, sliced and cooked in butter
1 tbsp rapeseed oil and 1 tbsp butter
The strained cooking stock
Splash of Henderson’s Relish
2 tbsp finely chopped parsley
Zest of 1 lemon
1 garlic clove, finely chopped
Salt and black pepper
1) Preheat your oven to 140C/275F/gas mark 1.
2) Dust the featherblade with the seasoned flour.
2) Melt the butter in a large casserole dish and add the oil. Brown the meat and remove from the pan whilst you cook the veg for around 5 minutes over a medium heat.
4) Once the veg has softened add the garlic and herbs and cook for a further minute.
5) Deglaze the pan with the red wine, vinegar and stock – use a wooden spoon to scrape the bits from the bottom of the pan.
6) Bring the mixture to the boil and return the meat to the dish before covering tightly and placing in the oven for around 3-4 hours or until the meat is tender.
7) In the meantime make the gremolata by combining the parsley with the lemon zest, garlic and seasoning.
8) Once cooked, remove the beef from the cooking stock and keep warm whilst you make the gravy.
9) Strain the cooking stock using a muslin cloth and a sieve.
10) Prepare a roux by melting two tablespoons of butter in a pan and stirring in two tablespoons of flour. Allow to cook for 30 seconds or so, stirring all the while. Once the roux is smooth add the cooking liquor very slowly, whilst stirring.
11) Add a splash of Henderson’s Relish along with the cooked mushrooms and allow to heat through.
12) Slice the beef and serve with gravy and gremolata along with buttery mash and seasonal greens.
Recipe adapted from The Guardian.
2 carrots, 1 onion, 1 stick of celery, diced
1-2 tbsp rapeseed oil
2-3 sprigs of fresh thyme
2 bay leaves
500 mls beef stock
500 mls red wine
1 kg joint of brisket, preferably rolled, but a flat piece is also fine
Knob of butter
1 tbsp of plain flour
Splash of dark soy
1) Preheat the oven to 160C or Gas Mark 3.
2) Heat the oil in a large ovenproof casserole dish over a low-medium heat and add the carrots, celery and onion. Cook gently until soft.
4) Add the brisket to the dish, along with the beef stock, wine and herbs. Bring to the boil then place a lid on top of the dish and transfer to the oven to cook for around three and a half hours.
6) Once tender, remove the brisket, wrap in foil and rest in a warm place.
7) Strain the cooking stock through a fine sieve, reserving the liquid.
8) Melt the butter in a pan over a medium heat and stir in the flour to form a paste. Gradually pour the cooking stock into the flour paste whilst whisking continuously to prevent any lumps forming. Allow the gravy to simmer for a few minutes and add a splash of soy to give a lovely deep colour and richness.
9) Slice the brisket and serve with seasonal vegetables and the gravy.