Stout-braised steak with stacked chips
- Sarah Cook
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Serves 2
More effort
Prep: 20 mins
Cook: 3 hrs and 15 mins
A star rating of 4.7 out of 5.14 ratingsRate
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Shin of beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with beer, horseradish and shallots
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Ingredients
Nutrition
Units:
MetricUS
-
2 x 250g steaks of beef
shin
-
4 tsp olive oil
-
500ml bottle of Guinness
or other stout
-
1 beef stock cube
crumbled
-
2 tbsp Worcestershire sauce
-
2 tbsp brown sauce
-
3 bay leaves
-
4 shallots
3 halved with their skin still on, 1 chopped as finely as you can
-
1 tsp grated horseradish
or 2 tsp creamed
-
1 tbsp white wine vinegar
-
2 handfuls watercress
For the chips
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600g large baking potato
-
1 tbsp fine polenta
or plain flour
-
1 tbsp sunflower oil
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Nutrition: per serving
- kcal885
- fat36g
- saturates11g
- carbs66g
- sugars9g
- fibre7g
- protein63g
- salt2.5g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
-
step 2
Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time – they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.
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step 3
For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.
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step 4
When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.
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step 5
Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.
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step 6
To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.
Recipe from Good Food magazine, February 2014
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A star rating of 4.7 out of 5.14 ratings
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