Little Seeds Chef, Jake Lowndes, shared this sensational dish for the autumn/winter 2018 edition of Sauce magazine. The slow-braised shin of beef with carrot puree, crispy kale and truffle & chive chips is the perfect winter warmer dish.
For the beef 6 prepped rings of shin from your local butcher 1 stick of celery 2 carrots 1 leek 2 sprigs of thyme 500ml of red wine 500ml water
For the carrot puree 6 carrots, peeled & diced 60g butter
For the kale 300g kale
For the chips Potatoes
For the beef
Chop roughly into pieces the celery, carrot, onion and leek.
Sear off the shins on both sides in a hot pan, then place into a deep tray.
Sear off the vegetables and place into the tray with the meat.
Put the red wine, water and thyme and veg then cover the tray with foil.
Cook in the oven on a low heat (around 125 degrees) for six hours.
After six hours carefully remove the shins and pass the remaining liquid through a sieve into a saucepan.
Reduce the liquid and skim any impurities off the top then put to one side.
For the carrot puree
Place the carrots and butter into a pan, cover with water and bring to the boil.
Simmer until soft then drain off.
Place into a blender and blend until smooth.
Add salt to taste.
For the crispy kale
Prep the kale by removing the middle stalk.
Lightly coat the kale with oil, salt and pepper.
Place into a tray and cook in a very low oven at 90 degrees for three hours.
For the chips
Cut the potatoes lengthwise.
Fry or oven bake until crispy, transfer into a bowl and coat with truffle oil, salt and chives to your individual taste.
Bring the dish together
Add a spoon of your carrot puree to the plate first.
Next add a shin.
Spoon over the sauce you made earlier.
Serve with green beans and crispy kale.
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