toodle.

Braised Shin of Beef with Parsnip Purée

Slow-cooked beef shin in aromatic red wine and stout sauce, served with a silky, creamy parsnip and shallot purée.

BeefMain CourseSlow CookedWinterPuree
Estimated Nutrition
Calories
1141.6
kcal / serving
9132.8 kcal total
Carbs
28.2g
per serving
225.6 g total
Fat
52.5g
per serving
420.2 g total
Protein
110.1g
per serving
880.4 g total
Cook Time
210
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
4
tbsp
Dark Soy Sauce
2
tbsp
Fish Sauce
Dairy
200
ml
Milk
100
ml
Cream
Fruits
0.5
piece
Lemon
Juice only
Liquids
400
ml
Red Wine
100
ml
Port
300
ml
Beef Stock
425
ml
Stout
Meat
4
kg
Beef Shin
On the bone, trimmed of excess fat, meat cut into big chunks
1
piece
Pig's Trotter
NutsSeeds
1
1
Sea Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
1
clove
Garlic
Crushed
2
piece
Star Anise
2
piece
Bay Leaves
OilsFats
1
1
Olive Oil
For frying
1
tbsp
Olive Oil
For the puree
Vegetables
2
piece
Carrots
Chopped
1
piece
Onion
Chopped
1
stalk
Celery
Chopped
1
kg
Parsnips
Cut into small cubes
2
piece
Shallots
Finely chopped

Method

1
2
3
4
5
6
7
8
9
10
11
12