braised wagyu beef shin

Directions

Beef Shin

1. Preheat oven to 120 degrees Celsius. Heat a large heavy-bottomed pan, and add olive oil.

2. Season shin with salt and pepper, place in pan and brown whole shin on all sides. Remove from pan and place in a deep baking dish.

3. Add vegetables, cook over medium heat for about 10 minutes until softened and beginning to brown. Scatter around the meat. 

4. Discard any oil in pan, return to heat and deglaze with port or other fortified wine. Add stock, bring to boil and then pour this over the meat in the baking dish.

5. Cover with a sheet of parchment and then seal with foil. Cook in oven for 8 hours.

6. Remove from oven, the meat should be very dark and soft. (Like a braised lamb shank, only much bigger).

7. Carefully remove shin to a deep serving dish, strain liquid into a saucepan. Skim off fat, bring to the boil and reduce until a rich, unctuous consistency. This will depend on how much evaporation has occurred in the cooking.

8. Pour the sauce over the meat and scatter with chopped parsley.

Braised Red Cabbage & Beetroot

1. Wash the beetroot and place in a saucepan of cold water with a good pinch of pink lake salt. Bring to the boil and then turn to a simmer and cook until tender.

2. Heat a large heavy-based saucepan add some olive oil and gently soften the onion over a low heat.

3. Once the onion is translucent and soft, add in the shredded cabbage. Cook over high heat, for about 5 minutes until the cabbage has softened a little, stirring often.

4. Turn the heat down and cover for a further 10 minutes or until the cabbage is soft.

5. Once softened, turn the heat back up and add the vinegar, salt and pepper to taste. Set aside.

6. Once the beetroots are cooked, remove from water and allow to cool a little before removing the skins. Cut into fine batons and then add to the cabbage mix.

7. Check for seasoning and then serve alongside the braised meat.