Shin of beef with celeriac and parsnip puree by Tigerlily in Edinburgh

Gone are the days of extortionate dining and boring set menus, or as Hilary from My Monkfish puts it, ‘good food doesn’t have to cost the earth’! That’s our belief at Tigerlily – why dine in when you can dine out and enjoy the same great quality for just £15?!

This year we’ve worked closely with Hilary and Edinburgh’s Farmers’ Markets to create a locally sourced, seasonal menu that bursts with flavour and freshness.

Ingredients: (serves 4)

For the beef

1 kg beef shin trimmed and boned cut into 8

6 shallots peeled and quartered

3 carrots peeled and chopped into 2cm dice

2 sticks of celery chopped into 2 cm dice

4 cloves of garlic crushed

2 sprigs of thyme

1 sprig of rosemary

2 bay leaves

500 ml rioja

500 ml of chicken stock

For the puree

parsnips peeled and chopped

½ celeriac peeled and chopped

4 shallots peeled and chopped

250g cold butter diced

Method:

  1. Preheat your oven to 180ºC/350ºF/gas 4.
  1. Heat a casserole dish on the stove with one table spoon of vegetable oil. Add the shallots, carrots, celery, garlic, bay leaf and herbs and cook over a medium heat for 8 to 10 minutes until slightly softened.
  1. Add two tablespoons of flour onto a dinner plate with salt and pepper, cover the beef on both sides with the seasoned four and pat of any excess flour and place on top of the vegetables.
  1. Pour in the wine and stock ensuring the beef is completely covered. Bring to the boil and season to taste.
  1. Cover with a tight-fitting lid or two sheets of tin foil and cook in the pre-heated oven for 4 to 4 ½ hours until the beef is tender. Check seasoning, remove thyme, rosemary and bay.
  1. For the puree, place the vegetables into a sauce pan (no water).
  1. Cover with two pieces of cling film and cook over a low to medium heat for 40 to 50 minutes.
  1. Take off the heat and check if tender using a knife, if soft transfer to a blender and blend gradually adding the cold cubed butter. Check seasoning and transfer to a sauce pan and heat gently ensuring not to boil.

 We suggest you serve the beef and puree alongside steamed kale and creamy mashed potato.

In association with Taste Communications.

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