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Slow-Cooked Beef Shin

Slow-Cooked Beef Shin

Brought to you by: Ocado
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This Moroccan-inspired, slow-cooked beef shin recipe features an assortment of aromatic spices including earthy cumin, vibrant paprika, the sweet heat of ground ginger, cinnamon and cloves. With only 20 mins of hands on prep time (all the hard work is taken care of via the slow cooker), this is the perfect dinner to pop on in the morning, ready for an easy and delicious serve eight hours later. Serve with fluffy couscous, which takes minutes to make, and a sprinkling of fresh coriander and jewel-like pomegranate seeds. Looking for more beef recipes? Look no further.
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Ingredients

  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp coarse ground black pepper
  • ½ tsp ground ginger
  • ½ ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp brown sugar
  • 800g beef shin, diced
  • 1 tbsp vegetable oil
  • 1 red onion, chopped
  • 3 cloves garlic, finely chopped
  • 250g cherry tomatoes
  • 1 red chilli, finely chopped
  • 500ml beef stock
  • 2 medium baking potatoes, chopped into medium-sized chunks
  • 1 tin chickpeas, drained
  • 20g coriander, chopped
  • 1 handful of pomegranate seeds, to garnish

Method

Step 1

Switch on your slow cooker (if you don’t have a slower cooker you can use a saucepan with a lid on a hob set to the lowest heat setting for the same cooking time).

Step 2

In a mixing bowl, add the cumin, paprika, sea salt, pepper, ginger, cinnamon, cloves, brown sugar and mix together. Add the beef shin and toss to ensure the meat is evenly coated in the spice mix.

Step 3

Add the oil to a large frying pan and sauté the onions and garlic over a medium heat for 5 mins.

Step 4

Increase the heat to high and then add the beef shin and brown the meat for 5 mins and then add the beef and onions into the slow cooker.

Step 5

Pour in the tomatoes, chopped chilli and beef stock, mix well, cover and leave to slow cook for 6 hrs.

Step 6

After 6 hrs of cooking, add the potato, chickpeas and ¾ of the chopped coriander, stir, return the lid to the slow cooker and cook for a further 2 hrs or until the potatoes are tender.

Step 7

Serve with the remaining coriander and pomegranate seeds, and enjoy.

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