Slow-roasted beef shin

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Slow-roasted beef shin

– beef shin, 1.2 kilograms
– onion, 1pc.
– garlic, 3 cloves
– canned tomatoes, 400 grams
– honey, 1 tablespoon
– apple cider vinegar, 1 tablespoon
– fresh rosemary, 1 sprig
– ground sweet pepper, 1 tsp
– chili cayenne pepper ground, at the end of a small teaspoon
– dried bay leaf, 2 pcs.
– iodized sea salt, 1 tsp
– ground black pepper, to taste
– rapeseed oil

Season the shin with salt and pepper. Pour 2 tablespoons of rapeseed oil into a small bowl, then add: sweet pepper, chili, chopped rosemary and chopped garlic cloves. All the ingredients of the marinade mix thoroughly.
Rub the meat with the marinade prepared in this way and leave it in the refrigerator for the whole night or even 24 hours. After this time, fry the meat from all sides and set aside.
In the same pan, fry the sliced onion and shredded garlic. Pour tomatoes, honey, vinegar. Add bay leaves, season with salt and pepper. Boil for about 5 more minutes.
Pour the sauce into a casserole dish, transfer the meat and bake for 4 hours under cover at 130 degrees – from time to time you can turn over the meat. After baking, serve the meat with chips, baked potatoes or porridge.


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