Prepare to be amazed by this absolutely delicious recipe for braised whole beef shin. Imagine tender, succulent beef that has been cooked slowly and infused with the delightful flavors of orange and red wine.
Typically, this cut of meat is enjoyed with intense and decadent tastes, but this recipe takes a unique twist. The beef is lovingly braised in a combination of tangy orange and robust red wine, resulting in a truly aromatic experience.
To enhance the already exquisite flavors, it is served with a zesty gremolata made from oranges and olives. This aromatic and visually stunning dish will warm your heart and satisfy your taste buds.
- 2 kg bone-in beef shin
- 1 fennel bulb
- 2 carrots
- 1 onion
- 4 cloves of garlic
- 8 anchovy fillets
- Juice of 1 orange
- 1 bottle of red wine
- 500 ml beef stock
- Zest of 1 orange
- 4 cloves of garlic
- 1/2 bunch of flat-leaf parsley
- 1 handful of pitted black olives
- Begin by preheating the oven to 160°C or gas mark 3. This temperature will ensure even and gentle cooking throughout the dish.
- Start the preparation by generously seasoning the beef shin with salt and pepper, ensuring the flavors penetrate the meat. In a cast iron casserole dish, heat a sufficient amount of olive oil until it reaches a high temperature. Carefully place the seasoned beef shin in the hot oil and sear it until it obtains a rich, brown color on all sides. Once seared, remove the beef from the pan and set it aside to rest.
- Proceed by roughly chopping the vegetables into manageable pieces. Then, add these chopped vegetables, along with the anchovies and thyme, to the same pan where you seared the beef. Stir the ingredients briefly, allowing them to combine and release their flavors.
- Take the seared beef and carefully position it on top of the vegetables in the pan. To enhance the flavors, pour the wine, stock, and orange juice over the beef, ensuring it is fully covered. Once done, bring the mixture to a boil, cover the casserole dish with a lid, and transfer it to the preheated oven. Allow it to cook undisturbed for approximately 2.5 hours, allowing the meat to tenderize and absorb the delicious flavors from the liquid and vegetables.
- While the dish is cooking, prepare the gremolata to add a vibrant and aromatic touch. Begin by plucking the leaves from the parsley stalks and finely chopping them. Place the chopped parsley in a mixing bowl. Next, using a microplane or fine grater, zest the outer layer of the orange peel and grate it into the same bowl as the parsley. Peel the garlic cloves and finely chop them before adding them to the bowl as well. Finally, finely chop the black olives and incorporate them into the mixture. Thoroughly combine all the ingredients in the bowl and season the gremolata with a pinch of salt and pepper.
- When the dish is ready to be served, carve the cooked beef shin into desired portions. Divide the tender meat evenly between individual plates. To enhance the flavors further, spoon some of the cooking juices from the pan over the carved beef. Finally, sprinkle the prepared gremolata generously over the dish, providing a burst of freshness and aromatic goodness. This step adds the finishing touch to your delicious meal.
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