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Soups & StartersMeat

kindly supplied by Martin Wishart Restaurant Martin Wishart


2.5 kg boneless shin of beef
1 medium onion 1 large carrot
3 celery stalks 1 head of garlic
3 springs of fresh thyme
1.5 lt of veal stock
30g plain flour
1 large carrot
1 head of garlic
1 bottle of red wine (Cabernet Sauvignon)
2 lt of chicken stock


1. Trim the shin of beef of all silver sinew and cut into 5 cm pieces. Place in a large bowl cover with red wine and leave for 24 hours.

2. Drain the meat and place on a kitchen towel to remove any excess moisture, keeping the wine for use later on.

3. Peel and chop the vegetables into 3 cm dice cut the garlic in half

4. Season the meat and colour in a very hot pan, then place in a suitable casserole pan. Caramelize the vegetables until golden brown then add to the meat.

5. Add the red wine to the casserole pan and reduce until it becomes a glaze then add the flour and mix well cover with the veal and chicken stocks add the thyme and garlic bring to the boil then place a paper cartouche on top and cook in a oven pre-heated to 180 Degres Centigrade for 2 ½ to 3 hours.

6. Removc from the oven, the beef should be very tender so that you can cut it just with a spoon and the sauce is rich and dark in colour. Allow to cool down before removing the beef and passing the sauce through a fine sieve.

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