Thor’s Hammer – Braised Shin Beef On The Bone

10th November 2023

With the exposed bone providing a showstopping centre piece, this modern take on a classic dish is the perfect winter warmer. Shin beef is a tougher cut, which makes it perfect for braising and is made to feed a lot of people!

Ingredients (serves 6)

1.5kg of shin beef on the bone (Thor’s Hammer)

3 carrot rough chopped

2 onion rough chopped

4 cloves of garlic crushed

50g tomato paste

500ml Stock (veg, chicken or beef)

1 bottle of red wine

2 large sprigs of rosemary

4-6 sprigs of thyme

3 bay leaf

Salt

Pepper

Cooking instructions

  1. Season the beef generously all over with salt and pepper and let the beef sit at room temperature for at least 10 minutes.
  2. In a large heavy based pot over a medium high heat, add some oil and sear the beef on all sides. This should take around 8-10 minutes.
  3. Once seared, remove from pot and set aside. Reduce the heat to medium and add the carrots, onions, garlic, tomato paste, with a pinch of salt and black pepper.
  4. Deglaze the pan by adding a splash of wine and scrapping the bottom of the pan to remove any browned bits on the bottom.
  5. Once deglazed, add the remaining wine, stock, bay leaf, rosemary, and thyme. Bring to a simmer and add the beef back to the pot with a lid on.

(If a lid doesn’t fit because of the bone, add a foil lid to prevent over browning when braising)

  1. Remove from heat and transfer to the oven set at 150’C and cook for 4-6 hours. Occasionally, rotating and basting the meat with the jus to evenly cook all sides and keep the meat nice and juicy.
  2. Remove the pot from the oven and with tongs, set the beef onto a cutting board, covering with foil to rest for at least 15 minutes.
  3. Place the pot back on a low heat, remove the bay leafs and rosemary and thyme sprigs, then add a tablespoon of flour and mix well to make a thick jus. This should be a chunky rich gravy sauce that the beef will sit on when plating up.
  4. On a large serving dish, spoon out chunks of veg from the jus into the middle of the dish and place the beef joint on top. Decant the remaining jus into a pouring jug, creating your pouring gravy sauce.
  5. Pair with your favourite veg side dishes and scatter them around the joint to create the showstopping sharing plate.

As our side dishes, we’ve chose creamy mashed potato, roasted butternut squash, green beans, sautéed shredded savoy cabbage and roast potatoes.

 

Enjoy!

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