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Braised shin of highland beef

Mike Robinson from Great Food Live
Mike Robinson serves up a hearty casserole of beef shin flavoured with dark ale and garnished with delicious horseradish dumplings

Braised shin of highland beef

Method

1. Preheat oven to 150C/gas 2.

2. In a large casserole dish, fry off the beef in a tablespoon of dripping until well browned, then remove from the pan and reserve.

3. Pour in some more dripping and sweat off the onions, carrots and celery stalks. Cook them for 5 minutes or until they start to brown. Stir in the tomato purée and a tablespoon of flour and cook for 5 minutes more.

4. Return the beef to the pan and pour in the ale, beef stock, bay leaves and garlic. Put a lid on the casserole and cook in the oven for 3 hours.

5. To make the dumplings, put the horseradish in a mixing bowl and add the flour and suet, as well as salt and pepper. Rub it all together and add the milk slowly until you have a thick paste. Roll this into balls and drop these into the casserole 15-20 minutes before the end of cooking.

6. When the beef is tender it is done. To serve, just spoon it into bowls and pop a couple of dumplings into each.

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Serves: 4

Prep: 20 min
Cook: 3 hrs

Ingredients
1kg shin of Highland beef, cut into 2-3cm chunks
2 tbsp beef dripping
2 Onions, roughly chopped
2 Carrots, roughly chopped
2 stalks Celery, roughly chopped
1 tbsp tomato purée
2 tbsp plain flour
1 litre dark Scottish ale
1 litre beef stock
2 Bay leaves
3 garlic cloves, crushed