Shin beef in ale, stout and honey

Beef takes on a rich and spicy flavour in Alan Coxon's recipe for marinated shin, braised in an ale-based gravy
By Alan Coxon
Shin beef in ale, stout and honey
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes plus 8-12 hrs marinating
  • Effort: medium



  • 2000 g shin beef, trimmed, but left in one piece on the bone
  • 1 tbsp vegetable oil
  • 300 ml light ale
  • 1 tbsp tomato purée
  • 100 g clear honey

For the marinade

  • 4 onions, each peeled and cut into 6 wedges
  • 150 ml stout
  • 3 sprig thyme
  • 3 sprigs rosemary
  • 3 sprigs oregano
  • 3 sprigs parsley
  • 2 bay leaves
  • 6 clove garlic, peeled and halved
  • 1 tsp ground mace
  • 6 cloves
  • 1/2 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp English mustard
  • 1 tsp black peppercorns, crushed

To serve

  • crushed herb new potatoes
  • 0baby carrots


1. First prepare the marinade. In a large bowl, place the onions, stout, thyme, rosemary, oregano, parsley, bay leaves, garlic, mace, cloves, turmeric, sea salt, mustard and peppercorns, mixing well.

2. Add the shin of beef to the marinade, making sure that it is completely covered by the marinade.

3. Marinate in the refrigerator for 8 to 12 hours, turning it occasionally.

4. Remove the beef, reserving the marinade.

5. Preheat the oven to 180°C/gas 4.

6. Heat the vegetable oil in a large, heavy-based roasting tray on the hob until very hot, add in the beef and cook until golden on all sides.

7. Pour the reserved marinade into the hot pan, add the tomato puree and the light ale and cover with kitchen foil.

8. Place in the oven for 1 hour and 40 minutes, basting occasionally.

9. Ten minutes before the end of cooking, uncover the beef, drizzle over the honey and return to oven to continue cooking uncovered.

10. Remove from the over and allow to rest before carving.

11. Serve with crushed, herb potatoes and baby carrots.

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