Slowly cooked in local stout with beetroot and pearl barley risotto
Slowly cooked shin in local stout
- 750g bone in shin of Moilie beef
- 1 tablespoon Broighter Gold rapeseed oil
- 2 onions, chopped
- 500ml beef stock
- 250ml local stout
- 1 tablespoon brown sugar
Season the beef with salt. Heat the oil in a casserole until smoking hot. Seal the beef then set aside. Cook the onion in the casserole to soften then add stout, stock and sugar. Bring to a simmer and return the shin. Place a lid on and cook in an 180°C oven for about 2 hours or until fork tender. Allow to rest. Remove beef and shred with a fork. Reserve the cooking juices for the pearl barley risotto.
Beetroot and barley risotto
- 1 large beetroot, scrubbed
- 2 tablespoons Broighter Gold rapeseed oil
- Few sprigs rosemary
- 1 onion, finely chopped
- 175g pearl barley, soaked in cold water for 4 hours
- Cooking juices from shin made up to 1 litre with water
Take a sheet of foil and place beetroot on top. Drizzle over a teaspoon of the oil, add the rosemary and season with salt. Gather into a parcel and bake in an 180°C oven for about an hour or until soft. Peel when cool enough to handle and cut into 1cm dice.
Heat the butter in a pan and add the onion. Cook until golden. Drain the barley and add to the pan. Cover with the cooking liquor/stock and bring to a simmer. Cook until soft – about 45 minutes.
Add the shredded beef and beetroot. Cook until hot. Serve.