Beef Shin, Onion Ash, Beer Jelly and Pearl Barley Risotto

Beef Shin, Onion Ash, Beer Jelly and Pearl Barley Risotto. This dish is special to James because a certain food critic said it was one of the nicest dishes they'd ever eaten. James said this is everything he has got, all in one dish!

Ingredients

2kg beef shin
2 tbsp plain flour
25g butter
2 tbsp olive oil
1 onion, peeled and sliced
1 garlic clove, crushed
1 leek, sliced
1 carrot, chopped
250ml beer
500ml beef stock
2 sprigs thyme
2 bay leaves
Few sprigs of rosemary

For the risotto

300g pearl barley, cooked and drained
Knob of butter
50g mascarpone
100ml double cream
50g parmesan, grated
50g parsley puree
15g garlic puree

To serve

Wild garlic
Onion ash
Parsley oil
Salsify cooked in red wine
Beer jelly
Roscoffs, cooked in beer, then sliced and roasted
Veal jus

Method

Print Recipe

Toss the beef with the flour, salt and black pepper.
Heat a large sauté pan until hot, splash in the olive oil and butter. Add the beef, then fry until browned on each side. Pop into a large casserole pan.
Add the beer and beef stock to the fry pan, then bring to a simmer. Pour over the meat and add the rest of the ingredients.
Add the herbs and veg, then cover and cook on a low heat for 6 hours until tender and just thickened. Drain off the cooking liquid and reduce to a ¼.
To make the risotto, heat all the ingredients together until bubbling. Season.
To serve, spoon the barley onto the plates, top with a beef cheek, spoon over sauce, open up the onions into petals, fill with beer jelly, drizzle over parsley oil, and sprinkle over onion ash.

Ingredients

2kg beef shin
2 tbsp plain flour
25g butter
2 tbsp olive oil
1 onion, peeled and sliced
1 garlic clove, crushed
1 leek, sliced
1 carrot, chopped
250ml beer
500ml beef stock
2 sprigs thyme
2 bay leaves
Few sprigs of rosemary

For the risotto

300g pearl barley, cooked and drained
Knob of butter
50g mascarpone
100ml double cream
50g parmesan, grated
50g parsley puree
15g garlic puree

To serve

Wild garlic
Onion ash
Parsley oil
Salsify cooked in red wine
Beer jelly
Roscoffs, cooked in beer, then sliced and roasted
Veal jus

Method

Toss the beef with the flour, salt and black pepper.
Heat a large sauté pan until hot, splash in the olive oil and butter. Add the beef, then fry until browned on each side. Pop into a large casserole pan.
Add the beer and beef stock to the fry pan, then bring to a simmer. Pour over the meat and add the rest of the ingredients.
Add the herbs and veg, then cover and cook on a low heat for 6 hours until tender and just thickened. Drain off the cooking liquid and reduce to a ¼.
To make the risotto, heat all the ingredients together until bubbling. Season.
To serve, spoon the barley onto the plates, top with a beef cheek, spoon over sauce, open up the onions into petals, fill with beer jelly, drizzle over parsley oil, and sprinkle over onion ash.