Recipe: Slow Braised Beef Shin Bourguignon with Yellow Hammer

Slow Braised Beef Shin Bourguignon with Yellow Hammer

Tim Ware our in house chef has put together a delicious Braised Beef Bourguignon dish served with Yellow Hammer that you can cook at home

Serves 6

1kg Beef Shin

1 Spanish Onion
2 sticks of Celery
1 Carrot
1 Star Anise
2 Bay Leaf
3 sprigs of Thyme
2 pints Yellow Hammer
15g Salt

Cooking Instructions

Place beef and other ingredients all in a deep tray or sauce pan add water to cover and place in the oven at 150c for 3.5 hours until meat is tender and gives when pressed with fork. Take meat out of liquid and leave to cool to one side. Put liquid in to a pan and bring to the boil, reduce by half then strain off the vegetables. You can serve meat as is but to refine the dish and show off to friends pick all the meat in to flakes raking out the gristle and fat then place on a roll of cling film shape meat in to a cylinders and wrap in cling film a couple of times then break of the cling film and twist the ends until tight then wrap once more in cling film to stop ends untwisting. Place in the fridge for a couple of hours to firm up then take out and cut through cling film to portioning to cylinders. leave in cling film to receive heat through oven.

For the Sauce

200g Pancetta
1 pack Chestnut Mushroom or Button Mushrooms
2 Banana Shallots
Dash of oil
20g butter

Cut pancetta in to small quads (lardons) and cook in a pan with oil and butter till browned
Cut mushrooms in to quarters and peel and slice shallots add to pancetta then add cooking liquid and bring back to boil then set aside until it is ready to serve.

To serve I like this dish with mash, wilted kale and a glass of Yellow Hammer.

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