Marinated shin of beef braised with shallots and peppers

Method

1 Preheat oven to gas mark 5/190˚C (180˚C in a fan oven). In a large bowl, add beef, then pour over orange juice. Add chilli flakes, garlic and thyme, and season well with a pinch of sea salt and some freshly ground black pepper. Put to one side and leave to marinate for 30 mins, or longer if you have the time.         

2 In a large lidded heat-proof, oven-proof dish, heat olive oil, then add meat and cook till browned all over (reserve orange juice marinade). Remove meat and put to one side. Add a little more oil if needed, then add shallots and cook till they turn golden. Next, tip in peppers and cook for a further few mins. Raise heat, then pour in beer and orange juice and bubble till smell of alcohol disappears. Add meat back to pan along with redcurrant jelly and stock.

3 Put lid on then put in oven and cook for at least 2 hrs - turn oven down and cook for longer if you have time. Top up with a little hot water if it dries out too much. When ready, if you want to thicken gravy, put dish on hob and stir through a mixture of flour and 1tsp water and cook for about 5 mins. To serve, remove meat, slice, and return to pot.