Stout-braised steak with stacked chips

Stout-braised steak with stacked chips

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(5 ratings)

Prep: 20 mins Cook: 3 hrs, 15 mins

More effort

Serves 2
Shin of beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with beer, horseradish and shallots

Nutrition and extra info

Nutrition: per serving

  • kcal885
  • fat36g
  • saturates11g
  • carbs66g
  • sugars9g
  • fibre7g
  • protein63g
  • salt2.5g
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Ingredients

  • 2 x 250g steaks of beef shin
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 4 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500ml bottle of Guinness or other stout
  • 1 beef stock cube, crumbled
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sauce
  • 3 bay leaf
  • 4 shallot, 3 halved with their skin still on, 1 chopped as finely as you can
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp grated horseradish, or 2 tsp creamed
  • 1 tbsp white wine vinegar
  • 2 handfuls watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the chips

  • 600g large baking potato
  • 1 tbsp fine polenta or plain flour
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

  1. Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.

  2. Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time – they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.

  3. For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.

  4. When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.

  5. Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.

  6. To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.

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Comments (5)

MrsAngelcake's picture

Ooooh so good! The only thing I would change would be to use a thicker cut of meat, apart from that, it was lovely and the chips were heavenly. Served mine with a garlic and cream cheese stuffed mushroom.

esaizpos's picture
3.75

Delicious. The meat was really tender and the sauce rich and thick. I would agree with the previous comment about the reduced-salt stock cube as it was a bit too salty for my taste as well.

curryhead's picture
3.75

Made this yesterday, brilliant, i think the only comment i would make is to use a low salt stock as the reduced sauce which while lovely was a little salty for my taste, i followed the receipe to the letter, superb

lizleicester's picture
3.75

Delicious casserole. Used bottle of White Knight beer and ordinary onions, quartered, instead of shallots. Didn't want the chips and had a tasty green salad and coleslaw with it.

lorriloo's picture
4

I didn't make the complete recipe as I did mine with extra mature cheddar dumplings and I omitted the part with the horseraddish and the vinegar. I stewed for just over 2 hours as I was using diced beef in my slow cooker on high, it was still very liquidy so I reduced slightly back on the stove before popping in the oven for 30 min with my dumplings. Having done this again I won't reduce on the stove as there wasn't much of a sauce left.

But taste wise it was divine, the smell was wonderful as it cooked and with the dumplings it was even better. I will definitely be giving this a go again to try and create a more stew like sauce.

Questions (2)

Gearbox's picture

3cm chips; that's 1 1/4 inches. Is that correct?

goodfoodteam's picture

Hi Gearbox, thanks for getting in touch. Yes you're absolutely right. 

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