Castlemine Farm - Beef shin
This cut is the favourite of a host of chefs when it comes to making a slow-cooked stew or casserole. The secret is in the marbling of the meat. When left on the bone even more flavour is added.
Pack Price: €8.00
Use a cassarole or roasting tin large enough to hold all the ingredients, Put the Shin of beef along with the herbs, Beer and stock in. Cook for 4 hours. Fry the onions in the oil untill lightly brown then add the mushrooms and garlic, get a little colour on the mushrooms. Remove the lid or foil add the onions and garlic mushrooms spoon juices over the joint then return to the oven for another 45 mins to an hour basting now and again.
The beef should be melt in the mouth tender by now take out and leave to rest.
With your beef shin, try red Pinot Noir, Malbec or a modern French red.
About Castlemine Farm
Castlemine Farm has a long and rich heritage located in the heart of Roscommon. The Allen family have farmed the land since the 1820's when Castlemine Farm was in the hands of Walter (Wally) Allen. The farm was passed down through the generations and Sean Allen took over in the 1950’s and has been farming the land ever since.
He was always of the opinion that the grass fed to animals gives a sweeter taste especially in limestone regions such as Roscommon. The farm has now passed to the next generation and is now run by Sean’s sons Derek and Brendan Allen.