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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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Welsh inspired Pasta

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Category: Recipes

Welsh inspired Pasta recipe, eat well on universal credit

Usually I try to find a translation for a bit of humour. But The Welsh have not adopted the word ‘Pasta’ at all it seems. I’d suggest ‘Pastaio’, it might work?!

Ingredients:-

400g of Chicken Fillets, cut into strips
1 Leek the while part only, cut into strips
4 Small Mushrooms, finely sliced
2 Cloves of Garlic, minced
1 Jar of Cockles, drained
1 Tbsp of Capers, drained
100g of Leverbread
200ml of Milk (Lactose free for us)
3 Tbsp of ground Cashew Nuts
Spaghetti (Gluten free for us)
1 Generous hand full of Spinach
Grated Italian style Cheese, to garnish
Crispy Bacon, chopped, to garnish
Oil to fry
Salt & Pepper, to season

Method:-

(1) Fry the Bacon in a little Oil until very crispy. Remove and set aside.
(2) In the same Oil fry the Chicken until no-longer pink. Remove and set aside.
(3) Add the Leeks and Mushrooms, frying until softened.
(4) Add the Garlic and fry for a further minute or so.
(5) Season with Salt & Pepper.
(6) Stir the Ground Cashew Nuts into the Milk and add to the sauce.
(7) Allow to simmer until the sauce thickens.
(8) Cook the Pasta according to the packet instructions.
(9) Reserve some of the Pasta Water when draining.
(10) Add the Chicken back to the Sauce and stir in half of the Laverbread.
(11) Add the Pasta and likely cover with the Sauce.
(12) Stir in the Cockles, Capers and Spinach.
(13) Heat gently until the Spinach wilts.
(14) Serve, garnished with the Italian Style grated Cheese, Bacon, Cockles, Capers and the remain Laverbread.

This was a mountain of food and there was a hearty breakfast in the morning for me! Really good. Even if the Welsh haven’t yet adopted the word for ‘Pasta’…...

 

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