Shin beef in ale, stout and honey

Method

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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Ingredients

Ingredients

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

For the marinade

4 Onions, each peeled and cut into 6 wedges
150ml stout
3 thyme sprigs
3 fresh rosemary sprigs
3 sprigs of oregano
3 parsley sprigs
2 Bay leaves
6 garlic clove, 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
baby carrots

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