Shin of beef braised with porter

Method

1. Heat the dripping in a large casserole dish over a high heat until it starts to smoke. Add all the vegetables, then turn down the heat and fry until the onion is soft.

2. Add the star anise and bay leaves, then tip in the beef chunks. Season with salt and pepper.

3. Dust the flour over everything and stir well to make sure it coats everything. Add the orange peel and pour in the Porter. Bring it gradually to simmering point, cover with a lid and cook gently for at least 2 hours. Turn off the heat and leave to cool overnight.

4. Reheat the next day, and check the flavour and seasoning. If the sauce lacks flavour, strain and reduce it until it does. You can add some sugar if the sauce is too bitter. Pour the reduced sauce back over the meat and simmer for another hour. Serve with crusty bread.

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Ingredients

50g beef dripping or lard
750g Carrots, thinly sliced
2 large Onions, thinly sliced
3 sticks Celery, thinly sliced
2 Star anise
3 Bay leaves
1.5kg shin of beef, cut into chunks
25g plain flour
1 orange, peel only
2 bottles St. Peter’s Porter
Sugar, (optional)
crusty bread, to serve

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