CELTIC RECIPES: Irish Braised Shin of Beef with Champ
By BENEDICT KIELY
I love the flavour of this dish and it's really satisfying in the colder months.
The shin of beef is from the lower part of the leg and often named shank or osso bucco cut. Generally a cheaper cut as it contains quite a large amount of connective tissue. However, this makes them ideal for stews and casseroles as it melts down during the long slow cooking and gives extra flavor to the sauce. You could make stock from the shin or leg if the bone is left on the joint. The joint can be slow-roasted and also braised like in this recipe.
Champ is simplicity itself to make and is the greatest comfort food imaginable, Champ (brúitín in Irish) is made by combining mashed potatoes and chopped scallions (spring onions) with butter and milk, salt and pepper. It is simple and inexpensive to produce. In some areas the dish is also called "poundies."
Champ is similar to the Irish dish Colcannon, which uses kale or cabbage in place of scallions.The word champ has also been adopted into a popular Irish phrase, to be "as thick as champ," meaning to be stupid.
Irish Braised Shin of Beef
Ingredients
2 tbsp vegetable oil
500g/1lb 2oz Irish bacon or streaky bacon, chopped into large cubes
1.5kg shin of beef, sliced into 2.5cm (1 in.) wide rounds
85ml/3fl oz red wine
1kg/2¼lb large organic winter carrots, peeled and roughly chopped
1 head of celery, roughly chopped
1kg/2¼lb pickling onions or shallots
1kg/2¼lb tomatoes, roasted and sieved to a purée
1 litre/1¾ pints good beef stock or water
1 bouquet garni (bay leaves, thyme, rosemary and peppercorns wrapped in cheese cloth)
Method
1. Heat the oil in a large, heavy-bottomed frying pan. Add the bacon and fry until brown and crispy. Remove from the pan and add to a large stock pot or casserole dish.
2. Fry the shin of beef in the frying pan, on both sides, until well browned. Transfer the shin to the stock pot.
3. Pour the red wine into the frying pan and stir, for 2-3 minutes to collect the cooking juices. Tip into the pot.
4. Place the stock pot over a gentle heat. Add the carrots, celery and onions. Pour in the tomato purée and enough stock or water to cover the meat and vegetables. Add the bouquet garni and cover with a lid.
5. Simmer for 3-4 hours, stirring occasionally. Place in a large serving dish and spoon the sauce and braised vegetables over the beef serve with the champ and perhaps a glass of ale.
Champ
Ingredients
2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste
Method
Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with salt and pepper and serve piping hot in bowls.
Irish-born Benedict Kiely studied at culinary school in London and then worked in a five-star hotel in London Hyde Park. He is now a sous-chef at the Five Diamond Sutton Place Hotel.
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