Shin of beef soup with horseradish and apple sauce

Soups & stews

Shin of beef soup with horseradish and apple sauce

Name: Shin of beef soup with horseradish and apple sauce
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 2

Serves 2 3h 45 min

This is simple, warming and delicious. Shin of beef has lots of connective tissue, but patient slow-cooking brings it to melt-in-the-mouth tenderness. An added bonus: it's one of the cheapest cuts of beef. Eat this slow-cooked stew with potato mash, or any other mashed root veg. The sauce is optional, but has a good kick that cuts through the richness of the stew.

Ingredients

2 Bramley apples, peeled and diced
juice of ½ lemon
120-150g fresh horseradish, peeled and finely grated
250g beef shin, cut into rough 1cm dice
2 tbsp seasoned flour
1 tbsp vegetable oil
50g butter
2 onions, finely sliced
4 garlic cloves, crushed
few sprigs thyme
1 tsp tomato purée
2 litres beef stock
250g cavalo nero or kale or spring greens or purple sprouting broccoli
salt and pepper

Method

Prep time: 15 min

Cooking time: 3h 30 min

Step 1
Preheat oven to 120°C/Gas 1.
Step 2
Make the sauce by gently stewing the apples to the point of collapse, then add the lemon juice and horseradish.
Step 3
Toss the beef in the flour and cook to a dark brown in the hot oil.
Step 4
Heat the butter in a saucepan and gently cook the onion, garlic and thyme for 7-10 minutes with a lid on until soft. Stir in the tomato purée and stock.
Step 5
Bring to a simmer, add the beef, season and cook gently for at least 3 hours in the oven until the beef is tender.
Step 6
Add the greens and simmer until tender.
Step 7
Stir in the apple and horseradish sauce. Re-season and serve.