Tender miso beef shin cooked until fall-off-the-bone tender and served with roasted butternut.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 4 Tbsp salted butter
- 1 Tbsp (15ml) olive oil
- 1.5kg beef shin, bone-in
- Salt and freshly cracked black pepper
- 2 brown onions, finely diced
- 2 cloves garlic, minced
- 4cm piece ginger, grated
- 3 stems celery, diced
- 2 carrots, peeled and diced
- 1/2 Tsp red chilli flakes
- 3 Tbsp (45ml) tomato paste
- 2 Tbsp (30ml) miso paste
- 2 star anise
- 425ml beef stock
- 400g coconut milk
FOR THE ROAST BUTTERNUT
- 500g butternut
- 2 Tbsp (30ml) olive oil
- 1 Tbsp (5ml) coriander
- Salt and freshly cracked black pepper
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Method
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1Preheat the oven to 180°C.
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2Melt the butter in a small saucepan over a medium heat. Swirl the pan to keep the butter from burning. Once nutty and deeply golden, remove from the heat and set aside.
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3Heat 1 tablespoon of olive oil in a Le Creuset Signature Cassadou. Season the meat with salt and black pepper. Brown in batches, then remove and set aside.
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4Add the onion and sauté in the pan oils until softened, about 6-8 minutes. Stir in the garlic and ginger and cook for another minute. Add the celery and carrots and sauté for 3-4 minutes.
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5Add all the remaining ingredients, including the browned butter. Return the meat to the casserole. Cover with the lid and cook in the oven for 2 ½ - 3 hours until the shin falls away from the bone and the sauce is thickened.
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6Arrange the butternut on a roasting tray. Drizzle with olive oil and season with coriander, salt, and black pepper. Roast alongside the beef for the last 50 minutes of the cooking time. Add the butternut to the casserole just before serving.
