Braised Beef Shin with Orange and Clove

Michael Carey

Michael Carey

25th May 2012
Michael Carey

Braised Beef Shin with Orange and Clove

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Preheat oven to 170 degrees.In a large casserole dish or preferably a large roasting dish, heat th...


  • 500g Shin Beef (boneless)
  • 2 White Onions (large dice)
  • 2 sticks Celery (peeled and fine dice)
  • 2 Carrots (peeled and fine dice)
  • 2 (or 1 large) Bulb of Garlic
  • 5 cloves
  • 2 Oranges
  • 200g Button Mushrooms (halved)
  • ½ Bottle Bordeaux Red Wine
  • 1ltr Good Beef Stock
  • Plain Flour
  • Salt and Pepper for Seasoning
  • 100g Butter
  • 2tbs oil


Preheat oven to 170 degrees.
In a large casserole dish or preferably a large roasting dish, heat the butter and oil using oven top hobs, add onions carrots and celery and soften on a medium heat. Cut the beef into 1.5 inch cubes and toss in seasoned flour, dust off excess and add to dish, frying until brown, add the cloves along with the juice and peel of the oranges and reduce quickly for about 30 seconds before adding the wine, turn up the heat and simmer for 2 minutes. Halve the garlic bulbs and add them (with the skin on) along with the beef stock. Stir the mix and cover the dish with foil making sure to seal, before placing in the oven. Cook for 3hrs, stirring occasionally. After 3 hrs cooking remove the foil and add the mushrooms, cook for a further 30 minutes to an hour without foil lid to thicken, serve with mashed potato.

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