Petitchef

Beef Shin and Bone Marrow in Taddy Porter - The Perfect Gravy

Main Dish
2 servings
15 min
45 min
Very Easy

Ingredients

2

Preparation

  • 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.

P ptitchef_generic

Photos

Beef Shin and Bone Marrow in Taddy Porter - The Perfect Gravy, photo 1
Beef Shin and Bone Marrow in Taddy Porter - The Perfect Gravy, photo 2
Beef Shin and Bone Marrow in Taddy Porter - The Perfect Gravy, photo 3





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