It is always nice to have a nice comforting dish that makes you want to curl up on the sofa and this shin off beef and kidney recipe does just that. It looks like food prices will going up so it’s important that we have bank of budget meals we can fall back on. Shin of beef is extremely budget friendly and if you go the supermarket at the right time you may even get it reduced. Because shin of beef has so much fat (connective tissue) people are not sure how to cook it and thats why there is a regular supply of reduced beef.
The longer you cook this cut of beef the more tender it becomes, I used this cut for my lazy beef curry. Lamb kidney’s, I know they are a divider and if you do not like them leave them out. I decided to include them because they are low in fat and a cheap protein full of macronutrients. More advise on how to cook kidney.
I suggested using button mushrooms for the shin of beef recipe because there was no cutting involved. Mushrooms are a great way to add bulk to a dish and in reality you can add any type you want to this dish.
If you want to add another depth of flavour to this add some dehydrated mushrooms, hydrated of course and use the rehydrated liquor as well.
Its not very often that I drink a bottle of beer anymore, I picked the ale because it sounded like it had some interesting flavours in there. It stated on the bottle it was a rich strong flavour with a unique sweet and fruity flavour. Maybe the Alc level was a bit much at 7.3% because half way through cooking the broth tasted a little bitter.
No need to panic, taste your food all the way through cooking, so I added honey to the mix to sweeten it up a little. As I continued to cook I did keep adding sugar little by little until it was a balanced flavour for me. It’s important that you do not follow any recipe to the letter because we all have different taste bud. However, there is an exception to following recipes, if its pasty or baking then follow that to the letter.
You can use any type of ale, larger or even stout to this recipe, if you drink it then just add your favourite, but do keep tasting.
Any type of carrot will do for this recipe, of course as a cheap dinner idea, budget will usually be the main deciding factor for choice.
I included the pickled onions to give a sharp contrast from the rich gravy. When you bite into them you still get the tart sharpness of the vinegar which in turn makes the next taste of gravy more indulgent. If pickled is not for you then use shallots or any other onion that you have to hand. Onions are a cheap and great for bulking out any dish.
Portions For The Freezer
Does the shin of beef recipe freeze? Yes it does and the flavours just get better after reheating. Of course I am just making meals for one so I have 3 portions for the freezer. The best way to reheat this recipe is from frozen, my cast iron saucepan is perfect for this because it heats up slowly.
Shin Of Beef & Kidney Recipe
- 500 g shin of beef
- 200 g lambs kidney diced
- 100 g baby mushrooms
- 400 ml bottle of ale use your favourite
- 1 carrot large dice
- 1 sprig fresh thyme dried will do
- 1 tbsp tomato puree
- 2 tbsp honey add sugar if the broth is bitter
- 2 bay leaves
- 10 silverskin pickled onions
- 2 tbsp plain flour
- 80 g smoked pancetta
- 2 tbsp oil for cooking use what you have
- 3 cloves garlic
- 2 knobs butter add as much or as little as you want
- Get a small bowl and put the flour in and season well with salt and pepper2 tbsp plain flour
- add the shin of beef and ensure the beef is covered well in the flour on all sides500 g shin of beef
- Now in the frying pan add the smoked pancetta until crispy, once cooked transfer to the cast iron pan but try to leave as much of the fat as possible in the frying pan80 g smoked pancetta
- Next add the beef in batches to the frying pan with the smoked pancetta oil. medium to high heat to brown the beef on all side. Once cooked add to the cast iron pan. Now repeat with the remains batches
- If there is no oil left in the frying pan add a little then add the diced carrot. Cook on a medium heat for 5 minutes or until the edges begin to colour1 carrot, 2 tbsp oil for cooking
- add the mushrooms to the carrots and allow to cook, once they are part cooked add the butter which will enrich the mushrooms and carrot. Once nicely glazed add to the cast iron pan2 knobs butter, 100 g baby mushrooms
- Add half a glass of the ale to the frying pan to deglaze, ensure that any bits are removed from the frying pan and then add to the cast iron pot400 ml bottle of ale
- Now add the ale to the cast iron pot with the beef in there, enough to cover. Along with the tomato puree, thyme garlic and bay leaves400 ml bottle of ale, 1 sprig fresh thyme, 1 tbsp tomato puree, 2 bay leaves, 3 cloves garlic
- cook on the stove top or the oven for around 2 hours with the lid on
- After 2 hours taste, if the broth is a little bitter from the ale add the honey. At this point add the pickled onions as well. Cook for another 2 hours2 tbsp honey, 10 silverskin pickled onions
- after 4 hours cooking taste again, if it is still a little bitter add some sugar to balance the broth. Add the diced kidney and cook for 1 hour without the lid to thicken the gravy/ sauce200 g lambs kidney
If you like the taste of kidney then try my fiery cayenne kidneys recipe
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)