Beef shin and bone marrow in taddy porter - the perfect gravy
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Ingredients
2
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Preparation
Preparation15 min
Cook time45 min
- Get a thick bottomed pan on the heat and let it warm up for a while. You want to colour the meat and bones in a dry pan first.
- Once nicely coloured remove the meat, throw in your butter and soften your sliced onions till golden brown.
- Throw in handful of flour, make a roux and make sure you scrape any sticky bits into the mix.
- Cook the roux out for a minute or so and return the meat, pour in your Porter and stir till smooth add your splash of stock now if you have some.
- You want to cook this on a low heat for a good couple of hours; realistically you are looking at three if possible.
- The key here is that you want to cook the shin through gently but not reduce the sauce.
- When the dish has cooled a little scoop the Marrow out of the bones, mix it into the Gravy if it hasn't already escaped and shred the beef shin.
- Get rid of any really gristly bits and return the meat to the pan.
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