This beef shin recipe is a wonderful example of using alternative cuts of meat from our very own Goodwood Home Farm, however this could be substituted with some fantastic spring lamb - either the rump, saddle or a nice lamb leg steak cooked on the barbecue and enjoyed outside in the summer.
FEB 10th 2021
Braised beef shin, beans, wild garlic and horseradish dumplings
750g organic Goodwood beef shin
1/2 carrot (chopped)
1/2 onion (chopped)
2 stalks of celery (chopped)
1 garlic bulb (chopped)
1/4 bunch of thyme (chopped)
1 sprig of rosemary (chopped)
1ltrs red wine
1.5ltrs beef stock (stock cube is fine)
For the beans:
100g each of the following: shelled fava beans, peas, sliced green beans
1 shallot (chopped)
For the wild garlic pesto:
100g wild garlic
50ml British cold pressed rapeseed oil
10g toasted sunflower seeds
5g extra mature Goodwood Charlton cheese
For the dumplings:
77g self-raising flour
27g beef suet
27g horseradish sauce (optional)
handful of parsley and chives and a pinch of salt (to taste)
Brown off the shin of beef in an oven-proof dish with a splash of rapeseed oil, then add the chopped carrot, onion, celery, garlic, thyme, rosemary and cook for a few minutes until tender and season with a pinch of salt or two.
Add the red wine and stock and cook for 4-5 hours at 130°C or until tender.
Separate the meat and vegetables from the liquid. Place the liquid in a saucepan on the hob and boil until the sauce reduces in volume and thickens.
Place all of the pesto ingredients into a blender until you have a puree like consistency, taste and season with salt if needed. This can be made in advance and kept in the fridge for 5 days.
Finish in the pan with chopped shallots and a little pesto.
Now onto the dumplings:
Mix all the dumpling ingredients together to form a dough, roll into balls.
Take your beef, vegetables and thickened sauce and place back into your
oven proof dish, top with your dumpling balls and cook in the oven at 200°C
for 20 minutes or until the dumplings are cooked and golden brown.
When ready to eat, cook your beans, strain and dress with the pesto and
a garnish of sliced radishes goes very well, simply scattered on top.