I cook this in two stages. The base braise is cooked, refrigerated for a day or two and gently reheated roasted peppers and chillis. The bone can be removed after the first stage of cooking if preferred, just make sure to get the marrow from the bone and put it back into the braise.
Braised Shin of Beef
4 – 6 slices of shin of beef
Oil for browning meat
2-3 onions, diced
1 cup sherry
2 cups stock/water
4 6 cloves garlic, crushed
1 large tin diced tomatoes
2 teaspoons smoked paprika
1 teaspoon crushed dried chilli
1 teaspoon freshly ground black pepper
2 bay leaves
1/2 teaspoon salt
3 sticks celery, finely diced
2 carrots, finely diced
2-3 red capsicum, roasted, peeled and sliced
**Long, hot chillies roasted, peeled and chopped.
Brown the meat and place in a casserole dish*
Brown onion, carrot and celery if using them and then add to beef.
Deglaze plan with sherry and add to meat.
Add remaining ingredients for stage one. Meat should be just covered with liquid, add a little water if necessary. Cover and cook at 150 deg C or slowly for two hours, turning meat once. Check liquid, the stock needs to reduce to about half.
Check the sauce, it should be thick. If too dry add a little water or stock and if too liquid remove the lid, increase heat and reduce the sauce.
Check flavour, add more chilli if necessary.
Add red peppers and chillies if available, cook a further half to one hour. The meat should be really tender.
Garnish with chopped parsley.
*This can be cooked on the stovetop, however, watch to make sure that the liquid does not evaporate too quickly. It may also cook a little more quickly. I use my electric frypan.
** The long hot chillies may be difficult to obtain. I grow them, and then roast and freeze for use throughout the year. Add a little extra dried chilli if you want extra heat/spice.