Slow Cooker Time
Lishman’s Shin Beef braised in Ilkley Beer
Pick up our recipe card next time you’re in or follow our step by step instructions online. Delia only uses shin beef for a good old fashioned stew: and once you’ve tried it for yourself you’ll understand why:
- 6 tbsp Rapeseed Oil
- 2 large Onions, sliced
- 18 Shallots, sliced lengthways
- 4 large Carrots, peeled and sliced
- 3 Celery sticks, sliced
- ½ Garlic Bulb, bashed
- 3 tbsp Plain Flour, for dusting
- Sea Salt, Black Pepper
- 2 kg Shin Beef (ask the butchers to cut it into 3cm slices)
- 500ml bottle Ilkley Brewery Hanging Stone Stout
- 400g pouch Potts’ Beef Stock
- 2 Bay Leaves
- 4 sprigs Rosemary
- 1 jar Cartwright & Butler’s Real Ale Chutney
- Set oven to 160°C (140°C Fan) and heat the oil in a large heavy-bottomed frying pan over a medium heat. Add the onions, shallots, carrots and celery and cook them until they start to colour. Add the garlic to the pan and fry for one minute, then transfer to a large lidded casserole dish (or ditch this stage -and the oil!- and whack them straight into the slow cooker).
- Season the flour with salt and pepper, and coat the beef lightly.
- Turn the heat up to high and add the remaining oil to the frying pan. Fry the beef in batches until browned all over: take your time over this stage and ensure that you get a warm, caramel colour as this will add depth and sweetness to the stew.
- Add the browned beef to the casserole dish/ slow cooker.
- Add a splash of ale to the frying pan and use the ale to help you scrape off any cooked-on pieces of food. Pour in the remaining ale, beef stock, bay leaves and rosemary.
- Put in the oven and cook for 3-4 hours, or slow-cook until the meat falls apart easily.
- Meanwhile, prepare mashed potatoes with plenty of butter, seasoning and cream and serve with your favourite greens and the rich, hearty stew. Pop a spoonful of Real Ale Chutney on the side for another layer of texture and tang.
Cook: 4 hours minimum
The shin beef gives a thicker gravy than you get from standard stewing steak: you get a gorgeous, silky, gelatinous texture. We will trim it thoroughly for you but if you’re preparing it yourself, make sure you remove the silvery sinew, as it is pretty resistant!
The half stout/half stock combination make this a rich, savoury dish with unmistakeably British flavours. Hanging Stone is an oatmeal stoat with flavours of dark chocolate, coffee and burnt caramel. Any rich-roasted ale is worth experimenting with in this robust stew: let us know your favourites!
Substitute the mashed potato for old fashioned suet dumplings (just drop them in the stew for the last half hour of cooking) and get stuck in.
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