Woman’s Weekly New Zealand – July 29, 2019

Mum’s

KITCHEN

SERVES 4

This is one of Mum’s favourite

meals as she just loves getting

into the marrow left in the bone

• I’m sure it’s one of her secrets
  to longevity! It’s an easy meal
  that you can leave cooking for
  3 hours or longer.
  4 pieces beef shin on
  the bone
  2 medium onions,
  roughly chopped
  3 medium carrots, peeled
  and diced
  400g can whole or
  crushed tomatoes
  250ml stout or draught beer
  ½ tsp salt
  Decent grind of black pepper

1 Preheat oven to 200oC.

Place the beef shin in a

roasting dish. Dry roast until

they are well-browned – about

10 minutes.

2 Add all the other ingredients

and cover tightly with a double

layer of foil. Lower the oven

temperature to 180oC and

bake for 3 hours or until the

meat is tender enough for

a spoon to go through it.

There should still be plenty

of pan juices. If you prefer

to reduce these further,

cook uncovered for another

15-20 minutes.

3 Serve with mashed potatoes

or rice, to soak up the juices.

Slow-braised beef shin

• If serving for guests,
  consider taking the bone
  out before serving.
  
  
  • The cooked meat,
    shredded, makes a lovely
    ragu to stir through pasta.
  
  
  
  

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