Shin of Beef Casserole
(Serves 2 for 2-3 meals, or 4-6 in one sitting)
I always used to wince when I was a child and my mum said casserole was for dinner, but I’ve since grown to love making my own beef casseroles, discovering different beef cuts that are perfect for slow cooking. Chuck and shoulder steak is what is cut and sold on the counter as casserole steak which takes around two hours to cook in the oven, but Andrew has since introduced me to feather blade (apparently my Grandfather’s favourite) and shin of beef which I’ve used today.
As you can see from the picture it is a complex, textured muscle and because of this it needs longer cooking. I found 4-5 hours is sufficient. If you are patient, this cut really is worth the wait, as the gelatinous membrane that patterns the meat breaks down and adds amazing flavour and texture to the sauce. The casserole is particularly nice eaten the next day reheated, but still delicious on the day. Using a tin of chopped and peeled tomatoes adds a special something to the sauce.