- Serves: 4
- Cook Time: 4 hours 20 minutes
- Prep Time: 25 minutes
- Effort: easy
- 1 tbsp vegetable oil
- 4 x 200 g slices shin beef, or braising steak
- 1 tbsp butter
- 2 onions, cut into 2cm chunks
- 4 large cloves garlic, sliced
- 1 red chilli, seeds removed and finely chopped
- 250 ml red wine
- 1 x 400 g canned chopped tomatoes
- 300 ml chicken or beef stock
- 2 tbsp mustard
- 1 tbsp dried thyme
- pinches sugar
- 4 tbsp capers, well rinsed
For the crumbs
- 1 large bunch flat leaf parsley, leaves only, sliced
- 50 g coarse breadcrumbs, toasted
- 2 tbsp freshly grated horseradish
- 1 lemon, zest only
- 2 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
1. Preheat the oven to 140/gas 1.
2. Heat the vegetable oil in a shallow, ovenproof dish (large enough to hold the shin in a single layer - if you don't have one big enough, fry the steak in batches).
3. Season the shin well with salt and pepper and fry over a high heat for 5-6 minutes on each side, until the meat is deeply browned.
4. Transfer the steak to a warm plate and add the butter, onions, garlic and chilli to the pan. Turn down the heat and cook without colour for 5 minutes, until the onion is soft and coated with all the meaty bits in the pan.
5. Pour in the wine and reduce by half.
6. Add the tinned tomatoes, chicken stock, mustard and thyme; season lightly with salt, pepper and sugar and bring to the boil.
7. Tip the meat back to the pan along with any juices that have escaped, turn the beef a few times in the sauce to get it well coated and submerged.
8. Sprinkle over the capers, bring to the boil, turn off the heat and cover with a piece of greaseproof paper.
9. Transfer to the oven and braise for 4 hours, turning the meat once or twice during the cooking time, adding a little water if the sauce starts to dry out.
10. Once cooked, the meat will be tender almost to the point of breaking up. Taste and season if necessary.
11. While the beef is cooking, mix the parsley and breadcrumbs with the horseradish, grated lemon zest and extra virgin olive oil. Season lightly with salt and pepper, and set aside.
12. Once the beef is ready, sprinkle over the breadcrumbs and parsley mixture. Serve hot, straight from the pan.
Rate This Recipe