Lightly Spiced Beef Shin


Way back when we didn’t have too many kids, my friend & I used to have cooking days. Inspired by what was on offer in the shops and any interesting recipes we’d come across, we would spend the whole day planning, prepping and slaving over a hot stove. They were fab, and we’d assess our loot at the end of our eight hours and always be filled with a sense of pride at what was achieved. We recently reinstated this theme, and although the loot just about fed us for dinner that night, it was so much fun and we’ll definitely be doing it again. Here’s what we cooked.

2kg beef shin (diced into 1 inch chunks)
1l of fresh stock (we used venison)
Large glug of olive oil
4 large onions (peeled & sliced)
Bulb of garlic (crushed)
Whole bar of creamed coconut (grated)
200g piece of fresh ginger (peeled & grated)
3 tbsp ground coriander
Tbsp ground cumin
Tbsp ground turmeric
Tbsp tamarind paste

– sweat the onions over a med heat in a large sturdy ovenproof pan until soft, then add the garlic and cook for another minute

– add the beef and cook until brown

– add everything else apart from the stock and mix well to ensure every bit of beef is benefitting from the spices

– pour the stock over and bring to the boil

– transfer to the oven and cook on 160 degrees for 4-5 hours. Cook with the lid on to begin with and lid off for the last hour. The longer you leave this in the oven the better it will be



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