Slow-Braised Beef Shin with Tomato, Olives and Polenta
Slow-braised beef shin in tomato, beef stock, red wine, carrot, celery, garlic and rosemary, finished until tender and thickened.
- 1000 g beef shin, diced
- 800 g tinned tomatoes
- 250 ml red wine
- 400 ml beef stock
- 200 g polenta
- 150 g black olives, pitted
- 2 whole carrot
- 2 whole celery stalk
- 3 whole garlic cloves
- 3 whole rosemary sprigs
- 3 tbsp olive oil
- 5 g sea salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Season beef shin with salt and pepper. Heat 30ml olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Step 2
Step 2: Brown beef in batches for 3-4 minutes per side, avoiding overcrowding. Set aside.
- Step 3
Step 3: Reduce heat to medium. Add diced carrot, celery, and crushed garlic. Sauté for 4 minutes until softened.
- Step 4
Step 4: Deglaze pan with red wine, scraping up browned bits. Simmer for 3 minutes to reduce slightly.
- Step 5
Step 5: Return beef to pot. Add tinned tomatoes, beef stock, and rosemary sprigs. Bring to simmer, cover, and reduce heat to low.
- Step 6
Step 6: Braise for 35-40 minutes until beef is very tender and sauce has thickened (or use pressure cooker for 20 minutes high pressure).
- Step 7
Step 7: Meanwhile, bring 1 litre salted water to boil in separate saucepan. Slowly whisk in polenta while stirring constantly to avoid lumps.
- Step 8
Step 8: Reduce heat to low and stir polenta frequently for 15-20 minutes until thick and creamy. Stir in 15ml olive oil and season with salt and pepper.
- Step 9
Step 9: Stir olives into beef braise in final 2 minutes. Taste and adjust seasoning.
- Step 10
Step 10: Divide polenta among bowls and top with beef braise and sauce.
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