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Hugh Fearnley-Whittingstall's Beef in Stout
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This resourceful and soul-warming recipe is from The River Cottage Meat Book (Hodder & Stoughton; £30). The stout replaces the need for a richly flavoured stock, something that many home cooks don't have to hand. It can also be finished with a layer of rough puff pastry and baked as a pie. Shin is sold as boneless medallions, which are easy to cube and perfect for any braise or stew that will get at least 2½ hours' cooking time. You can use diced stewing steak, from the neck or 'clod', as an alternative.
Typical values per serving:
This recipe was first published in March 2006.
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