Braised Exmoor Beef
At the launch of #EatExmoor on 7th February, top chef Ian Jarmarkier cooked some of our Devon shin of beef in a cookery demonstration.
Everyone agreed it was absolutely delicious. Thanks, Ian!
Streamcombe Cookery School, Dulverton, TA22 9SA. Tel: 01398 322873
- 500g of Exmoor beef (shin stewing steak brisket or cheek)
- An onion a carrot and a stick of celery
- A big glass of red wine
- A good grate of nutmeg
- 6 juniper berries
- A sprig of rosemary and a bay leaf
- Plain flour
- Salt and black pepper
- Olive oil
Drizzle the meat in olive oil and brown in a hot frying pan, then transfer to a casserole dish. Do this in small batches so that the meat browns quickly without cooking through.
Once all of the meat has been browned, pour the wine into the pan and deglaze it. Simmer the wine for a few minutes to cook off the alcohol then pour the liquid into the casserole dish.
Cut the onion, carrot and celery into chunks, add some oil to the pan and gently fry until golden, then transfer to the casserole dish. Add the bay leaf and grate of nutmeg, the juniper berries, rosemary and a grind of black pepper to the casserole dish and add enough water to just cover the meat.
Cover and cook in an oven at 120 Celsius for 6 to 8 hours (until the meat breaks up when squashed gently). You may need to add more liquid during cooking.
Remove the meat and strain the liquid. Skim off any excess fat from the top. Reduce the liquid until you have a good flavour and season as required.
Mash together a teaspoonful of butter and one of flour and whisk in to the sauce. Simmer for a few minutes until thickened then place back into the casserole dish with the meat and cook at 100 Celsius for another hour or so.
You can add pieces of carrot, parsnip or chunks of lightly fried mushrooms or onion before the final hour of cooking if you like. If your wine was a bit acidic you can round of the flavours by adding a spoonful of bramble jelly.