Slow Braised Chorizo and Shin of Beef Stew


5.Shin of beef and chorizo with cheddar cheese and sour cream soda bread

Ingredients

1kg shin of beef, diced

Salt and pepper

2 tbsp olive oil

1 large white onion, chopped

3 sticks celery, chopped

2 cloves garlic, chopped

1 tbsp ground cumin

1 red chilli

150g diced British chorizo sauces

2 x 400g tins chopped tomatoes

500ml local ale

1 beef stock cube

1 handful fresh coriander

1 tub of sour cream

Here’s how

Place a large casserole pan on the hob to heat up. Whilst you are waiting for it to warm up drizzle the oil over the beef and season well with salt and pepper. Place the beef into the hot pan to seal it. Make sure you turn it every minute or so so that all the sides are sealed.

When the beef is browned off and has a lovely roasted colour, remove from the pan and add in the onions, celery and garlic. Dice the chorizo and add to the pan followed by the cumin and chilli. Fry off the vegetables and chorizo for approximately 10 minutes on a medium heat. Add the beef back into the pan, then pour in the beer and the chopped tomatoes. Crumble the beef stock cube into the pan and then place a lid on and cook in a pre-heated oven 160C for three hours or in a slow cooker on high for six to eight hours.

When the beef is cooked and beautifully and tender finish with chopped coriander and sour cream.

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Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

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