Casseroled shin beef

Askerton castle casseroled shin beef in Brampton bitter.

Sounds delicious? When Annette Gibbons served this up at Lanercost tea room we were privileged to have a really simple but classic dish to taste.

1 kg / 2.2 lbs Shin of Beef
4 peeled onions
Bay leaf
2 diced large carrots
Beef stock
1 bottle of Brampton bitter
2 tablespoons sunflower oil/dripping
black pepper
2 chopped sticks of celery
seasoned flour - 2 tablespoons of.

Cut the shin of beef into large chunks and toss in seasoned flour. Heat oil in pan and fry meat in small batches until browned. Keep the meat warm.
Quarter onions into wedges held together by the root. Fry these to colour, add carrot and celery. Return the meat to the pan with beer and beef stock, bouquet garnish and black pepper. Cook for 2 1/2 hours in a low oven ( or slow cooker?) no 2, 150 deg C for 3 hours ( adjust down for fan ovens). The resulting beef should be melting and the gravy is thickened and very tasty.



and a short video of Annette