Shin of Beef: Easy New Year eating

This recipes uses shin of beef, which has the right kind of fat and structure needed for a long, slow cook. It is fat that will actually enhance the flavour and texture of this dish. When the fat and connective tissue gets hot and cooks for a long period of time it changes and dissolves, basting the meat from within, giving the melt-in-the-mouth finish you get in recipes such as carbonnade or beef bourguignon.

Cuts of meat such as sirloin, fillet or rump cooked in the same way will be tough, as they simply don’t have the fat or marbling necessary to achieve the same basting effect. Go for shin to really create an unctuous thick sauce.

This recipe can be made well in advance and frozen: in this case you can slightly under-cook the beef so it can be reheated thoroughly when you need it. Defrost overnight in the fridge and then reheat in a suitable pan on the hob until gently steaming. Then pop it into a low oven for 1� hours at about gas 2 or 150C.

The mash can also be reheated in the oven or microwave.

Perfect for a stress-free New Year’s Eve supper!

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