Braised beef shin with pumpkin seed and barley porridge


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Beef shin

  • 1 beef shin, on the bone
  • chestnut flour, for dusting
  • oil


  • 1.5l red wine
  • 120g of salt
  • 140g of soft brown sugar
  • 70g of saltpetre
  • 500g of ice cubes

Braising stock

Barley porridge

To begin, heat all the brine ingredients (except the ice) in a saucepan until everything has dissolved. Remove from the heat and stir in the ice cubes to cool
Immerse the shin in the brine, weighing it down with a metal tray or heavy plate. Place in the fridge to brine for 24 hours
Soak the pumpkin seeds and pearl barley separately for 4 hours, then drain and set aside
On the day of cooking, remove the shin from the brine and pat dry with kitchen paper or a clean tea towel
Heat the oil in a large saucepan. Dust the shin all over with chestnut flour then place in the pan, allowing it to form a golden-brown crust on the underside before turning. Once browned all over, remove the beef from the pan and set aside
  • oil
  • chestnut flour, for dusting
Meanwhile, peel the pumpkin and pass through a juicer. You'll need 500ml of juice for the braising, so weigh out this amount and keep any additional juice for other dishes
  • 1.5kg pumpkin , Alyn recommends a juicier variety such as French ironbark
Carefully colour all the vegetables in the same pan, then return the beef and cover with the 500ml pumpkin juice and the beef stock. Add the sage leaves, cover with a cartouche and cook very gently (at around 90°C if you have a thermometer) for 2–3 hours, until very tender
When ready, remove the beef from the pan and allow to cool. Carefully remove the vegetables to ensure they don’t break
Once cool, prepare the vegetables attractively and portion the shin into nice pieces
Strain the cooking liquor into a clean pan and reduce to a nice sauce consistency
Add the soaked barley to a saucepan and pour in enough water to just cover. Bring to the boil, then simmer until the grains start to tenderise. Strain but reserve the starchy water
Cook the barley and pumpkin seeds in the starchy water until they resemble a risotto, stir in the crème fraiche and continue to cook for a few minutes until well combined
  • 30g of créme fraiche
Finish by stirring in the sliced spring onions and chopped chervil
Reheat the reduced sauce and add the beef shin portions to heat through gently. Add some of the porridge to each plate, then top with the beef shin, prepared vegetables and a drizzle of sauce
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