Shin Beef With Polenta Crust Recipes

Steps:

• For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
• Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
• Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
• For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
• In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
• When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
• Turn the polenta out of the bowl, slice, and serve alongside the stew.

Steps:

• Heat the oil in a large saucepan. Add cornmeal and saute, stirring constantly, for a minute so all grains are coated with oil. Add the broth and bring liquid to a boil whisking all the while. When this comes to a boil it will bubble up. Quickly put a lid on and turn heat down to very low; cook until no longer tastes raw, about 20 minutes. Season with salt and pepper.
• Meanwhile heat 2 tab oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink. Add salsa and cook uncovered for 5 minutes until thick. Adjust seasoning.
• To serve ladle cornmeal in bowl; spoon beef and salsa sauce over top and sprinkle with cilantro and grated aged Jack cheese.

Steps:

• Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
• Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
• Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

Steps:

• In a large non-stick pot add 100ml olive oil and heat over a medium heat.
• Dust meat with seasoned flour and fry in batches till well sealed (add more oil if needed).
• When all the meat is sealed put all pieces back into the pot, add onion and stir well.
• Add tomatoes then cook on medium heat for 10 minutes with the lid on.
• Then add cinnamon, cumin, nutmeg, garlic and carrot and stir well and cook for 10 minutes with the lid on at medium heat.
• Remove the lid and add stock and wine.
• Cook at a gentle simmer (lid off) for 3 hours until beef is meltingly tender.
• If the liquid is too watery, strain in out and while resting the meat and vegetable boil till it becomes reduced and thick and then add the meat mix back in and season with salt and pepper.
• Rest until cool enough to put into the fridge for a couple of hours while you make the pastry.
• Mix the polenta and flour in a bowl with the salt and grate the frozen butter into it.
• Rub the butter and flour mix with your hands and fingertips until you get a breadcrumb like consistency.
• Make a well in the middle and add 5 tablespoons of icy cold water and mix thoroughly till you get a sticky pastry (add 1 tablespoon more of water is needed).
• Cover with cling film and put in the fridge for one hour.
• Put you cold meat mix into a onveproof casserole dish of appropriate size (about 20cm x 20cm x 6cm).
• Roll the pastry between two sheets of baking paper to a thickness of about 3-4mm and shape for your dish.
• Remove one sheet of baking paper and using the other sheet, invert the pastry on top of your casserole dish and remove the second sheet of paper and trim and press the pastry to cover the meat filling.
• Brush the pastry with the beaten egg, putting a little extra on the edges to seal the gap.
• With a knife poke a few holes in the pastry to let out the steam.
• Bake at 200C for 50-60 minutes till hot and golden.
• Serve with a salad on your favourite mash.

Steps:

• Pre heat your oven to 140c
• Use a cassarole or roasting tin large enough to hold all the ingredients, Put the Shin of beef along with the herbs, Beer and stock in.
• Cover with a tight fitting lid or double thikness of tin foil to stop the liquid evaporating
• Cook for 4 hours. Fry the onions in the oil untill lightly brown then add the mushrooms and garlic, get a little colour on the mushrooms. Remove the lid or foil add the onions and garlic mushrooms spoon juices over the joint then return to the oven for another 45 mins to an hour basting now and again.
• The beef should be melt in the mouth tender by now take out and leave to rest. Take out the bay and herbs thicken the gravy if needed and serve with your fav veg.
• use your local butcher get to know them and ask about the meat and how to cook it they are brilliant and you ll enjoy it more better than saying i got it from the supermarket, our butcher march quality meat is the best ive ever used very friendly and helpful.

Steps:

• In a large soup pot, heat the olive oil and brown the beef shin slowly on all sides.
• Add the onion, tomatoes, celery, carrots, salt, pepper, cloves, bay leaf, oregano, basil, and the water.
• Stir the ingredients with a wooden spoon and bring to a boil. Lower the heat and simmer the soup, covered, for 1 1/2 to 1 3/4 hours, or until the beef shin is tender when pierced with a knife.
• With a slotted spoon remove the beef bones, carrots, and celery and place on a cutting board.
• Remove the cloves and discard.
• Pour the remaining liquid and ingredients through a fine-mesh strainer over a large bowl. Press on the solids to extract the juices, then discard the solids.
• Pour the liquid into a large bowl and set aside.
• Trim the meat from the bones and shred it into small pieces. Add the meat to the liquid in the bowl.
• Cut the carrots and celery into thin slices and add them to the bowl.
• Cover the bowl tightly with plastic wrap and refrigerate overnight. (you can omit this step and skim the fat while warm if you prefer).
• When ready to use, remove the plastic wrap; scoop off the fat that has congealed at the top of the bowl and discard it.
• Pour the soup back into a soup pot and heat on low until hot.
• Place a slice of polenta in each individual soup bowl.
• Ladle the soup over the polenta and serve immediately.
• Refrigerate the remaining soup for up to 5 days or freeze for up to 3 months.
• To make the polenta, pour the cornmeal into a 1 1/2-quart saucepan and stir in the water with a wooden spoon.
• Cook, stirring, over medium heat until the cornmeal starts to thicken and leave the sides of the pan.
• Cook for about 15 minutes, always stirring in one direction to keep the mixture smooth.
• Pour the polenta out onto a cutting board, spread it evenly, and let cool. Cut the polenta into 8 pieces, cover with a piece of wax paper, set aside, and keep warm.
• Tip: You can make the polenta ahead of time. Cool, cover, and refrigerate it. When needed, cut it into pieces and place on a lightly greased baking sheet. Heat for 5 to 7 minutes or until hot in a preheated 350ºF oven.

Steps:

• Pat the cubes of beef dry with a paper towel and sprinkle all sides with salt and pepper; Dip them into flour to coat, remove excess flour.
• In a heavy four quart casserole, heat the oil over high heat and brown the beef in the oil, turning them them evenly brown, transfer meat to plate.
• In the same pan, add onions and saute 5 minutes until soft but not brown; pour in water or stock and bring to a boil over high heat while scraping the browned particles clinging to the sides and bottom of the pan; add beef cubes and bay leaf, reduce heat, simmer partially covered for 1 hour: then add potatoes, carrots and peas; partially cover the pan again and simmer 20 to 30 minutes longer, or until vegetables are tender.
• As beef and vegetables simmer, check the pan from time to time; if liquid seems to be cooking away, reduce heat and add a little more water; When all is tender, remove from heat and let cool uncovered to room temperature.
• For crust: In a food processor with fitted metal blade, combine flour, cornmeal, baking powder and salt; process just to mix; Add butter and process in short burst, scraping down sides of bowl if necessary, until the mixture resembles coarse bread crumbs.
• Add the whole egg, egg yolk and 1 tablespoon ice water and process for a few short burst, scraping down sides until dough comes together but still crumbly; If dough seems to dry, sprinkle with up to one more tablespoon water; DO NOT overprocess or the crust will be tough.
• Turn dough out onto a floured surface and work together into a ball the consistency of play-doh, Press down into a round disk and wrap with plastic, put in refrigerator for 1 hour.
• Roll dough to fit the casserole that has the meat veggie mixture in; Place dough over mixture and bake in 350°F oven until crust is brown and stew is bubbling, Serve.

Steps:

• Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
• Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
• Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
• Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until liquid is almost evaporated. Chop 1/4 of the basil coarsely and add along with the oregano.
• Preheat oven to moderate heat (180°C)(350°F).
• Cook eggplant on heated oiled grill plate until just browned.
• Meanwhile, combine stock and milk in medium saucepan; bring to a boil; gradually add polenta, stirring constantly; reduce heat; simmer for 10 minutes or until polenta thickens.
• Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese.
• Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
• Stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Bring 3 cups water and 1 teaspoon salt to a boil in 2 quart saucepan over medium-high heat. Whisk in cornmeal, reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11 x 7 -inch baking dish.
• Brown ground chuck in a large non-stick skillet over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
• Saute onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
• Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

Steps:

• Tip the flour onto a large plate and season well. Toss the beef shin in the flour in batches until all of it is completely coated in flour.
• Heat the sunflower oil in a flameproof casserole dish or large heavy-bottomed pan and brown the beef shin in batches, for 2-3 mins each until well-caramelised. Scoop out onto a plate using a slotted spoon.
• Tip the onion, carrots, celery, thyme and bay into the pan along with more oil, if needed, and a large pinch of salt and pepper. Cook for 10 mins, scraping the bottom of the pan to release all the browned bits, until the vegetables are beginning to soften. Tip in the stock, cover and cook for 1 hr 30 mins, then remove the lid and cook for a further 1 hr 30 mins until the beef is meltingly tender and the gravy has thickened. Tip into a 28cm pie dish and, if freezing the pie ahead, leave to cool completely. If not, cool the filling for 1 hr.
• Roll the puff pastry out on a lightly floured work surface into a 5mm- thick circle that's large enough to comfortably fit over the pie dish. Brush the edge of the dish with some of the beaten egg, then carefully lay the pastry circle on top. Trim any excess and crimp the edge of the pie. Use any leftover pastry to make decorations, if you like, and fix these to the top using a little beaten egg.
• Cut a small steam hole in the middle using a sharp knife, then brush the whole pie with the rest of the beaten egg and sprinkle with thyme leaves. The unbaked pie will keep covered in the freezer for three months. Fully defrost overnight in the fridge before baking.
• Heat the oven to 200C/180C fan/ gas 6. Bake the pie for 30 mins (or 45 mins if it's been frozen and defrosted) until the pastry is cooked and golden. Serve with vegetables and mashed potato, if you like.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat milk, broth and 1/2 teaspoon of the salt to boiling over medium heat. Gradually stir in polenta with whisk. Cook 3 to 4 minutes, stirring constantly, until thickened. Stir in 1/2 cup of the cheese and 1/4 teaspoon of the pepper. Spread polenta in baking dish.
• In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef; set aside. Add onion and mushrooms to skillet; cook 5 to 8 minutes, stirring occasionally, until tender. Add spinach; cook 1 minute or until wilted. Stir in beef, pasta sauce and remaining 1/4 teaspoon salt and pepper. Spoon mixture over polenta.
• Bake uncovered 20 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is golden brown. Sprinkle with basil.