Name: Beef Braised with Guinness
Yield: Serves 4
Ingredients: 1 medium carrot, peeled and cut into 2 cm (¾ inch) lengths; 1 medium leek, white part only, cut into 2 cm (¾ inch) lengths; 1 kg (2 lb 4 oz) beef shin, cut into 2 cm (¾ inch) cubes; sea salt; 1 medium brown onion, chopped into 2 cm (¾ inch) cubes; 2 fresh bay leaves; 2 tablespoons chopped flat-leaf (Italian) parsley; 2 thyme sprigs; freshly ground pepper; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil, plus extra; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

This is a classic braise. Hours of slow cooking render the shin’s tough connective tissue into flavourful melting gelatine. Shin and beef cheek are my two favourite cuts of beef for braising. Sorry, I do apologize, I should add oxtail to that, as I do love it as well. What do all these cuts have in common? Lots of connective tissue and a sprinkling of fat. What does that mean? Taste and texture. Is there any other reason to cook?