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Braised Beef Shin with Wild Mushroom & Jerusalem Artichoke Ragout

Braised Beef Shin with Wild Mushroom & Jerusalem Artichoke Ragoût

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Beef shin, is a simple cut of meat, the flavour is layered by cooking and the bold flavours will stay on the palate.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 4:30 hours
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Braised Beef

butter for frying

4 carrots, diced

3 sticks celery, diced

2 onions, diced

3 cloves garlic, diced

1 C (250 ml) Port wine

6 C (1,5 l) good quality beef stock

1,2 kg beef shin (frozen)

salt and pepper

2 sprigs dried origanum

2 bay leaves

Mushroom and Jerusalem Artichoke Ragoût

500 g wild mushrooms

20 Jerusalem artichokes, peeled and reserved in water with a squeeze of lemon juice

350 ml beef stock

1 C (250 ml) cream

1 clove garlic, chopped

2 sprigs thyme

1 lemon

butter

salt and pepper

Celeriac Purée

2 large celeriac roots, peeled and cut into 2 cm cubes, reserved in water with a squeeze of lemon juice

½ onion, sliced

milk

a knob of butter

sprinkle of nutmeg

salt and pepper

Bone Marrow

8 large marrow bones (2 per person)

salted water

Gremolata Crumb

½ C (125 ml) dried brioche breadcrumbs

½ C (125 ml) parsley, chopped

zest of one lemon

1 clove garlic, minced

Braised Beef

Preheat the oven to 140 °C.

Heat the butter in a frying pan; start by frying the carrots, then the celery and lastly the onions and garlic. Add the port in thirds, reducing until sticky before adding more. Cook the vegetables until sticky and glossy and there is no liquid left in the pan. Add the stock and reduce by a third.

Brown the shins from frozen in a heated frying pan, this will prevent the shin from curling up and will give an even, brown surface. Pour the stock mixture into a casserole dish and place the shins on top of the mixture, making sure that there are no vegetables on the upper surface of the shin, season the shins with salt and pepper and add the herbs. Cover the casserole and cook in the oven for 4 hours or until soft. When cooked, strain the liquid and reduce in a saucepan to a sauce consistency.

Mushroom and Jerusalem Artichoke Ragoût

Cut the mushrooms into quarters; try to keep them all the same size.

Heat a non-stick pan and add the butter, when it starts to foam and brown add the Jerusalem artichokes. Cook until browned and the artichokes start to soften, add the mushrooms and cook until browned. Add the garlic and a good squeeze of lemon juice, then add the stock and cook until the pan is almost dry and sticky, add the cream and thyme, and lower the heat to a slow simmer. Simmer until the ragoût is thick and creamy, it should not be runny at all. Be careful not to over reduce the sauce as the fat in the cream will split and will end up as an oily mess.

Celeriac Purée

In a saucepan heat the butter just until melted, add the onions, lower the heat and cook the onions until soft and translucent but with no colour. Ensure that the onions remain translucent and don’t colour, otherwise it will taint the colour of your purée.

Add the celeriac cubes and cover with milk, add three gratings of nutmeg and cover the saucepan with a cartouche made of baking paper. Simmer on a very low heat until the celeriac is soft. Strain off the liquid and set it aside, as it may be necessary to use some of it to thin the purée.

In a blender, blend the celeriac and onions until smooth, adding cooking liquid if needed to correct the consistency, season with salt and pepper and set aside.

Bone Marrow

Soak the marrow bones in salted water overnight to extract any blood.

When ready to cook, heat the oven to 200 °C.

Dry the marrow bones with paper towel and then bake in the oven until the marrow is soft.

Gremolata Crumb

Mix all of the ingredients together. Spread out onto a baking tray and dry in an oven set at 90 °C, until the crumb is dry.

To put the dish together, start with a smear of celeriac purée. Top with a portion of braised beef shin. Sprinkle a portion of the shin with the gremolata crumb; add a rustic pile of ragout to one side. Either serve the bone marrow as is, in the bone or scoop the marrow out and add to the plate.

Serve immediately.