The Henry Austin’s hearty braised beef shin is slow cooked until the meat is so tender it’s almost falling off the bone. Accompanied by their mixed grain salad and a herby yoghurt sauce, it's a perfectly balanced and comforting meal.
May 09, 2017 2:00pm- 40 mins preparation
- 5 hrs cooking plus resting
- Serves 6
"I'm obsessed with the braised beef shin with grain salad at The Henry Austin in Adelaide, and would love to make it at home. Can you help?" - Sylvia Saad, Adelaide, SA
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Ingredients
- 60 ml olive oil (¼ cup)
- 3 onions, coarsely chopped
- 6 celery stalks, coarsely chopped
- ½ bulb garlic, cloves separated, unpeeled
- 200 ml red wine
- 1 beef shin (about 2.5kg)
- 500 gm ripe tomatoes, coarsely chopped
- ⅓ cup lemon thyme (firmly packed)
- 5 star anise
- 2 litres hot chicken stock (8 cups)
Grain salad
- 125 gm each wholegrain greenwheat freekeh, toasted buckwheat and tricolour quinoa (see note)
- 125 gm flaxseed
- 50 gm sunflower seeds
- 50 gm pepitas
- 50 gm raisins
- Finely grated rind and juice of 1 lemon
- ¼ cup flat-leaf parsley (tightly packed)
- ¼ cup mint, plus extra to serve (tightly packed)
- 50 ml olive oil
Yoghurt sauce
- 300 gm Greek-style yoghurt
- ½ cup parsley (firmly packed)
- ½ cup mint leaves (firmly packed)
- 1 tbsp tarragon
- Juice of ½ lemon
Method
1
Preheat oven to 200C. Combine 2 tbsp oil, onion, celery and garlic in a deep casserole or heavy roasting pan large enough to hold the shin and roast, turning once, until vegetables are caramelised (50 minutes to 1 hour). Reduce oven to 140C, remove vegetables from oven and deglaze pan with wine. Add beef, tomatoes, thyme, star anise and stock, cover with a lid or baking paper and foil, and bake until meat is almost falling from the bone (4-4½ hours). Rest in stock for at least 30 minutes.
2
Meanwhile, for grain salad, bring freekeh, 250ml water and a pinch of salt to the boil in a covered small saucepan, then reduce heat to low and simmer gently until tender (30-40 minutes). Bring buckwheat, 250ml water and a pinch of salt to the boil in a separate small saucepan, reduce heat to low and simmer until water has evaporated and buckwheat is tender (14-15 minutes), then cool. Meanwhile, in another small saucepan, bring 250ml water to the boil, add quinoa and a pinch of salt, cover, reduce heat to low and simmer, stirring every few minutes, until water has evaporated and quinoa is tender (14-15 minutes). Dry-roast flaxseeds, sunflower seeds and pepitas in a heavy-based frying pan over medium-high heat until fragrant and flaxseeds start to pop (2-3 minutes). Gently combine grains, toasted seeds, raisins, lemon rind and juice, herbs and olive oil, and season to taste.
3
Remove beef from pan, skim off fat, strain liquid, reserving half the vegetables (discard star anise and thyme) and pour 1 litre cooking liquid back into pan (cool and freeze remaining liquid for another use). Simmer over medium-high heat until reduced by two-thirds (15-20 minutes), then add reserved vegetables and season to taste.
4
For yoghurt sauce, blend ingredients and a pinch of salt in a food processor until herbs are coarsely chopped. Transfer to a serving bowl, top with extra mint and serve with beef shin, reduced stock and grain salad.
Notes
Toasted buckwheat, known as kasha, and freekeh are available from select health-food shops.
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