Is much a stew as a soup but, either way, it’s a robust and easy dish that doesn’t need constant attention. The beauty of shin is that it goes through a sudden damascene transformation from unchewably tough to mouth-wateringly tender in a matter of moments. It just takes some time to get there. The apple and horseradish adds a sweet piquancy which, when added at the end maintains its freshness.
500g shredded cabbage of your choice(savoy, kale, spring etc)
4 tbsps apple & horseradish sauce (see recipe)
1
Toss the beef in the seasoned flour and brown in the hot oil in a casserole. Cook to a uniform dark brown and remove with a slotted spoon. Set aside
2
Heat the butter in a saucepan and gently cook the onion, garlic and herbs for 7-10 minutes, with a lid on, until soft. Stir in the tomato purée and stock. Bring to a simmer, add the beef, season and cook gently for about two hours until the beef is tender.
3
Add the cabbage and simmer until tender (about 45 minutes). Stir in the apple and horseradish sauce. Check and adjust seasoning if necessary. Serve in warmed bowls.
Ingredients
500g beef shin, cut into 1cm dice
2 tbsp seasoned flour
50g butter
2 onions, peeled, halved & finely chopped
4 cloves garlic, peeled & crushed
A few sprigs thyme & 2 bay leaves
1 tsp tomato purée
1 litre beef stock
Salt & freshly ground black pepper
500g shredded cabbage of your choice(savoy, kale, spring etc)
4 tbsps apple & horseradish sauce (see recipe)
Directions
1
Toss the beef in the seasoned flour and brown in the hot oil in a casserole. Cook to a uniform dark brown and remove with a slotted spoon. Set aside
2
Heat the butter in a saucepan and gently cook the onion, garlic and herbs for 7-10 minutes, with a lid on, until soft. Stir in the tomato purée and stock. Bring to a simmer, add the beef, season and cook gently for about two hours until the beef is tender.
3
Add the cabbage and simmer until tender (about 45 minutes). Stir in the apple and horseradish sauce. Check and adjust seasoning if necessary. Serve in warmed bowls.
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