May 31, 2016
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)
*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.