Beef

Braised beef shin with swede and mustard colcannon (mash)

Name: Braised beef shin with swede and mustard colcannon (mash) recipe
Yield: 4
Ingredients: 60ml olive oil; 4 x 3cm-thick pieces (1.5kg) beef shin; Plain flour, to dust; 8 eschalots, peeled; 4 garlic cloves, thinly sliced; 1/2 bunch woody herbs (we used rosemary and thyme, but you could use bay leaves or oregano as well); 1 x 10cm stick licorice root (from specialty grocers, optional); 40.00 ml tomato paste; 40.00 ml wholegrain mustard; 250ml beer; 500ml beef stock; 1kg swedes, peeled, cut into 3cm pieces; 750g desiree potatoes, peeled, cut into 4cm pieces; 60ml thickened cream; 50g unsalted butter; 20.00 ml wholegrain mustard; 500.00 ml cavolo nero

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P42 BRAISED BEEF SHIN WITH SWEDE & MUSTARD COLCANNON

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 22, 2022

Chef Colin Fassnidge and butcher Anthony Puharich get sustainable with a versatile stew, and sing the praises of cows put out to pasture.

1/4 cup (60ml) extra virgin olive oil
4 x 3cm-thick pieces (1.5kg) beef shin
Plain flour, to dust
8 eschalots, peeled
4 garlic cloves, thinly sliced
1/2 bunch woody herbs (we used rosemary and thyme, but you could use bay leaves or oregano as well)
1 x 10cm stick licorice root (from specialty grocers, optional)
2 tbs tomato paste
2 tbs wholegrain mustard
1 cup (250ml) dark beer (or beef stock)
2 cups (500ml) beef stock

Swede and mustard colcannon

1kg swedes, peeled, cut into 3cm pieces
750g desiree potatoes, peeled, cut into 4cm pieces
1/4 cup (60ml) thickened cream
50g unsalted butter
1 tbs wholegrain mustard
2 cups leafy greens, shredded (we used cavolo nero, you could use cabbage or silverbeet)

Method

1.

Preheat oven to 180°C. Heat half the oil in a heavy-based ovenproof frypan over medium-high heat. Dust beef in flour, shaking off the excess, and season with salt flakes. Add to the pan and cook for 5-6 minutes, turning, until well browned. Remove from pan and wipe clean.
2.

Place remaining oil in frypan. Add eschalot, garlic, herbs and licorice root, if using, and cook for 4-5 minutes until softened and caramelised. Add tomato paste and mustard and stir to combine. Add beer and cook for 2 minutes or until reduced, then add stock. Return beef to the pan and bring to a simmer, then cover with a lid and transfer to the oven. Cook for 2 hours or until meat is tender and falling off the bone. Discard licorice root.
3.

Meanwhile, for the colcannon, place swede and potato in a large saucepan of cold salted water. Bring to the boil and cook for 30-35 minutes until tender. Drain well and return to the saucepan over low heat, cooking for 1-2 minutes, to cook out any excess water. Mash or pass through a potato ricer. Add the cream and butter, and stir until well combined. Add the mustard and cavolo nero, and stir until the leaves have wilted. Season to taste.
4.

Divide colcannon among plates and top with braised beef and sauce. Season with salt and pepper to serve.