Slow Cooked Beef Shin With Root Vegetables

Ingredients

• 1 shin of beef, sawed into 3-4 pieces
• Cold water to cover
• Bundle of sweet herbs
• 1 large onion
• 1 head of celery
• 12 peppercorns
• 12 allspice berries
• 3 carrots, peeled and cut into small squares
• 2 turnips, peeled and cut into small squares
• 24 small young silver button onions
• 3 tablespoons flour
• 3/4 cup beef liquor (from stew)
• Salt and pepper to taste
• 1/4 cup mushroom catchup or port wine

Method

1. 1 Place beef in a stew-pan, cover with cold water, and bring to a simmer. Skim clean, then add sweet herbs, onion, celery, peppercorns, and allspice. Stew gently for 3.5 to 4.5 hours until meat is tender.
2. 2 While beef cooks, boil carrots, turnips, and onions in separate water until tender. Drain vegetables dry. Carrots take about 30 minutes; turnips and onions take about 15 minutes.
3. 3 Remove tender beef and set aside. Mix flour with 1.5 cups of the hot beef liquor to thicken the gravy. Stir until it boils, skim off fat, and strain.
4. 4 Season the strained gravy with salt, pepper, and mushroom catchup or port wine. Add the cooked vegetables to warm in the sauce. Pour over the beef and serve.