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Shin Beef

Shin Beef recipe, low cost meals, eat well on universal credit

This used to be a common and low cost cut. But it’s generally bought by the Burger Chains now and it’s not often available in the supermarkets around here. So when I found 500g packs yesterday we thought it would be a bit of a treat and essentially within budget. We were not wrong!

Ingredients:-

500g of Shin Beef, cut into larger cubes
2 Red Onions , peeled and roughly chopped
3 Carrots , peeled and roughly chopped
3 sticks of Celery , trimmed and roughly chopped
4 cloves of Garlic , peeled
2 Sprigs of fresh Rosemary
2 Bay Leaves
1 Box of ‘Wild’ Mushroom, roughly chopped
1 Stick of Cinnamon
1 tablespoon of Plain Flour (Gluten free for us)
2 Tins of Plum Tomatoes
⅔ of a bottle low price Red Wine
Olive Oil
Freshly ground Black Pepper
Sea Salt

Method:-

(1) Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan / Dutch Oven, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, Muchrooms and cinnamon for 5 minutes until softened slightly.
(2) Meanwhile, dust the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper.
(3) Gently bring to the boil, cover with the lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.

We served ours on a bed of mashed Potatoes with Savoy Cabbage & fried Bacon Lardons and Courgette Fritters.


 

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Pork Fillet Wellington

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Category: Recipes

Pork Fillet Wellington recipe

There’s an offer on British Pork at the local Supermarket at the moment. So a whole Pork Fillet cost a little over £2. We had a few bits & Bobs in the fridge which needed using up including some Polish Paté. So here’s our take on Pork Fillet Wellington.

Ingredients:-

A whole Pork Fillet
200g of Mushroom Paté
100g of sliced Chorizo
4 Medium Mushrooms, chopped
½ a Red Onion, chopped finely
Puff Pasty (Gluten free Just Roll here – Lazy I know!)
Oil to fry
Salt & Pepper
1 Egg beaten for an Egg wash

Method:-

(1) Sauté the Onion in a frying pan with a little Oil and add the Mushrooms.
(2) Set aside to cool.
(3) Sear the Fillet on all side to brown slightly and set aside.
(4) When both are cool spread the Pastry out on a board cover in kitchen parchment.
(5) layer the Chorizo over the Pastry allowing space on all side so you can stick the Pastry parcel together.
(6) Spread the Paté over the Chorizo in a generous layer.
(7) Spread the Sautéed Mushrooms and Onion over the Paté in an even layer.
(8) Place the Fillet in the middle of the Pastry and lifting one edge of the Pastry roll to make a cylindrical parcel.
(9) Fold the ends of the parcel in and seal all the edges with Egg wash.
(10) Pre heat the oven to 180c.
(11) Brush all the visible Pastry with Egg wash.
(12) Use the parchment to lift the parcel onto an oven tray.
(13) Place in the oven and cook for 30 minutes until the pastry is browned.
(14) Remove from the oven and allow to rest for a further 10 minutes. The Fillet will continue to slowly cook.
(15) With a sharp knife slice diagonally into thick slices and plate up.

We served ours with a Red Wine Jus, made with a Red Wine Stock Pot and seasonal vegetables. Quite a treat and well within budget as it lasted us for two meals.

 

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