Island Life Magazine Ltd February/March 2010 | Page 84

life

FOOD & DRINK with Alan Staley

February/March 2010

Slow braised shin of Kemphill
farm beef, creamed potatoes,
roasted root vegetables, red
wine sauce
PREPARATION

To prepare (Day two)

Prep Time
Cook Time
Serves

Remove the beef from the
slow cooker, leave to cool
for one hour and if necessary
refrigerate. Pass the stock that
remains in the slow cooker
through a sieve and re-boil
on the stove in a saucepan.
Slowly reduce this down to a
sauce consistency, for a nice
richness to the sauce add a
few knobs of cold diced butter
at the end.
While the sauce is reducing
boil the potatoes for mashing,
while they are cooking, start

2 Days
1 ½ hours
4

To braise the beef
600g - Piece of beef shin
1 x Small onion
2 x Carrots
1 x Sprig of thyme
2 x Cloves of garlic
2 Litres of Chicken stock
¼ Litre of Red wine

Alan Staley
The Royal Hotel
Ventnor

to pan fry the root vegetables
that you blanched yesterday
and when lightly coloured
place them in a hot oven
(approximately 20 minutes).
Mash the boiled potatoes,
adding a little salt, pepper,
milk and butter to taste. When
the sauce is nearly ready, cut
the beef into four portions and
re-heat in the sauce.
Pipe the potatoes onto the
plates, place the roast root veg
and button onions around, put
the braised beef on the mash,
sauce over and serve.

For the garnish
500g Peeled potatoes
1 x Head of celeriac
1 x Head of swede
2 x Parsnips
2 x Carrots
100g Button onions

To prepare (Day one)
Trim any sinew from the beef
shin. Roughly dice the carrots,
onions and celery. Heat a
little oil in a pan and sear the
beef shin on all sides, add the
diced vegetables, thyme and
crushed garlic and continue to
fry until lightly coloured, add
the red wine and reduce. Place
the beef and vegetables in a
slow cooker. Add the boiling
chicken stock set the slow
cooker to low and cook for 24
hours.
Cut the root vegetables into
similar size pieces then boil
them briefly in water (with the
peeled button onions) until
they are half cooked, remove
from the pan and leave to
cool. This will speed up the
roasting process tomorrow.
84

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