Marinated shin of beef braised with shallots and peppers

Serves: 4

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Total Time: 160

Prep Time: 20

Cook Time: 140

• 900g/2lb shin of beef
• juice of 2 oranges
• 1 pinch(es) chilli flakes
• 2 clove(s) garlic, grated
• 1 handful fresh thyme, chopped
• 1 tablespoon(s) olive oil
• 10  shallots, peeled and halved or left whole if small
• 4  red peppers, halved, deseeded and cut into strips
• 1?2 350ml bottle of pale ale
• 1 tablespoon(s) redcurrant jelly
• 600ml/1 pint hot vegetable stock
• 1 teaspoon(s) flour, for thickening

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.

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