BRAISED BEEF SHIN POT ROAST

The beef shin is slow-cooked to perfection, becoming tender and full of flavour. The Port Braised Cabbage complements the richness of the beef, making it a well-rounded and delicious meal.

PREP 15m

COOK 4h

TOTAL 4h 15m

SERVES 4

Ingredients-

  • 1 onion

  • 2 carrots

  • 6 garlic cloves

  • 6 rosemary springs

  • 8-10 thyme springs

  • 1 tsp black pepper

  • 400ml beef stock

  • 1.5kg Beef shin

    Port Braised Cabbage:

  • 1 red cabbage (about 900g)

  • 1 sliced red onion

  • 70g soft light brown sugar

  • 70ml white wine vinegar

  • 100ml port

  • 800ml water

  • A large knob of butter

  • 1 cinnamon stick

  • 1 tbsp butter

Braised beef Shin Instructions-

  1. Preheat your oven to 150°C (300°F).

  2. In an oven-safe dish with a lid, create a bed for the beef by arranging the onion, carrots, garlic cloves, rosemary, and thyme springs. Place the beef on top of this vegetable bed.

  3. Pour the beef stock over the beef and vegetables. Sprinkle black pepper over the beef.

  4. Cover the dish with the lid and braise in the preheated oven for 4 hours at 150°C. The long, slow cooking will make the beef tender and flavorful.

Port Braised Cabbage Instructions-

  1. While the beef is braising in the oven, prepare the Port Braised Cabbage. Slice the red cabbage and red onion.

  2. In a large pan, combine the sliced cabbage, red onion, soft light brown sugar, white wine vinegar, port, water, butter, and the cinnamon stick.

  3. Braise the cabbage mixture on low to medium heat with a lid for 1.5 hours, stirring occasionally.

  4. After 1.5 hours, remove the lid and continue to simmer for an additional 30 minutes to reduce the liquid, if needed. This will result in tender and flavorful braised cabbage.

  5. Serve the Braised Beef Shin Pot Roast alongside the Port Braised Cabbage. This dish pairs wonderfully with crusty bread or potatoes.