Soups & stews
Shin of beef soup with horseradish and apple sauce
This is simple, warming and delicious. Shin of beef has lots of connective tissue, but patient slow-cooking brings it to melt-in-the-mouth tenderness. An added bonus: it's one of the cheapest cuts of beef. Eat this slow-cooked stew with potato mash, or any other mashed root veg. The sauce is optional, but has a good kick that cuts through the richness of the stew.
Ingredients
- 2 Bramley apples, peeled and diced
- juice of ½ lemon
- 120-150g fresh horseradish, peeled and finely grated
- 250g beef shin, cut into rough 1cm dice
- 2 tbsp seasoned flour
- 1 tbsp vegetable oil
- 50g butter
- 2 onions, finely sliced
- 4 garlic cloves, crushed
- few sprigs thyme
- 1 tsp tomato purée
- 2 litres beef stock
- 250g cavalo nero or kale or spring greens or purple sprouting broccoli
- salt and pepper
Method
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Step 1
Preheat oven to 120°C/Gas 1.
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Step 2
Make the sauce by gently stewing the apples to the point of collapse, then add the lemon juice and horseradish.
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Step 3
Toss the beef in the flour and cook to a dark brown in the hot oil.
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Step 4
Heat the butter in a saucepan and gently cook the onion, garlic and thyme for 7-10 minutes with a lid on until soft. Stir in the tomato purée and stock.
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Step 5
Bring to a simmer, add the beef, season and cook gently for at least 3 hours in the oven until the beef is tender.
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Step 6
Add the greens and simmer until tender.
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Step 7
Stir in the apple and horseradish sauce. Re-season and serve.
