Recipe of the month: Karbon Grill

Texan-style braised beef shin with Sonnet 43 Bourbon Stout – by Luca Tomassetti, head chef at the Karbon Grill Kitchen and Bar, which has opened in the new Hilton Garden Inn Sunderland

(Serves 6-8)

Ingredients

Beef shin – 2.5kg

Shallot – 4 or 5, peeled and cut into chunks

Garlic – 6 cloves, peeled

Black pepper – 4 tablespoons, ground

Smoked paprika – 1 tablespoon

Muscovado sugar – 1 handful or 100g

Ancho chillies – 3 whole, dried

Sea salt – to season the meat

Sonnet 43 Bourbon stout – two bottles (the Sonnet 43 bourbon stout is the best beer I have found to use with this recipe as it has a mellow stout flavour with some great caramel notes, though you could use an alternative if preferred)

Method

*Place all of the ingredients except the salt into a blender or bowl and blitz to a slack paste.

*Rub the salt into the meat and then pour over the wet marinade and rub in well, covering all the meat.

*Place into a braising pot or oven tray, tightly cover with tin foil and slow cook at 120 degrees centigrade for four to five hours or overnight. Check the meat at intervals, turning occasionally and spooning the liquor over the top to keep it moist.

*Once cooked, you can return the meat to the oven without the tin foil for a further 20 mins to crisp up the outside, if desired.

*Keep the cooking liquor and strain into a saucepan. Reduce till thickened and pour over the meat upon carving or pulling.

*Serve with creamy mash potato and buttered tender stem broccoli.

www.safc.com/karbongrill
karbongrill@hgisunderland.com
0191 349 8500

 

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