Try this mouth-watering recipe for slow-cooked shin of Northern Ireland beef, with beetroot and bone-marrow gremolata.  This recipe uses ingredients sourced locally in Northern Ireland.

Born and Braised (serves 4-6)
(Shin of Northern Irish beef served with beetroot and bone marrow gremolata)


The brine:
4 litres water
400g salt
150g sugar
400ml black treacle (supermarket)
3 bay leaves (farm shop)
4 cloves garlic 
25g pickling spices (farm shops, delicatessens)
250g honey (any good farm shop)

The beef:
3-4kg Peter Hannan’s shin of beef (bone in) (Hannan Meats in Moira available at the Meat Merchant shop in Moira and local butchers. A local butcher could also order it in)
3 carrots (local farm shop)
1 onion (Milgro in Limavady)
2 celery sticks (farm shop)
1 leek (Roy Lyttle leeks)
2 bulbs garlic cut in half
500ml Northern Irish artisan Dark Ale such as Belfast Black (Whitewater Brewery in Kilkeel)
300ml Comber honey (Ballystockart Honey, Comber, any local farm shop)
250ml red wine vinegar (can be purchased in local delicatessens)
50g salt

8 beetroots – (any good farm shop)
200ml red wine vinegar – (Arcadia Delicatessen in Belfast)
40g sugar
20g salt
2 litres water

Bone marrow gremolata:
Zest of 2 lemons (local fruit and vegetable shops)
40g grated horseradish – (delicatessens and farm shops)
20g table celery or fresh parsley chopped finely (local fruit and vegetable shops)
400g Peter Hannan’s bone marrow, cooked and diced (Hannan Meats in Moira available at the Meat Merchant shop in Moira and local butchers. A local butcher could also order it in)
400g croutons
4 cloves chopped garlic
20ml Broighter Gold rapeseed oil (Harnett Oil)


For the brine:
Bring the water, salt, sugar, black treacle, bay leaves, garlic, pickling spices and honey to the boil and then leave to cool.

For the beef:
Add the shin of beef to the brine and leave for 24 hours.
Remove the beef from the brine and discard the brine.
Seal the beef all over on the hob and then place it in a deep roasting dish.
Slice the carrots, onion, celery, leek and sauté the vegetables along with the 2 bulbs of garlic until caramelised. Once caramelised, add to the roasting dish with the beef. Pour the ale, honey, red wine vinegar and salt over the beef. Cover the beef with water, place greaseproof paper on top and then cover with tin foil.

Cook in a preheated oven (140 degrees C) for 4 hours.

After cooking, remove the beef. Pass the remaining stock from the roasting dish through a sieve into a pan. Heat this stock on the hob until syrupy. Season as required and pour over the beef shin.

For the beetroots:
Clean the beetroots under cold water, then place into a pot. Add the red wine vinegar, sugar, salt and water and boil for 15 minutes. Leave the beetroots to cool in the water. When cool, peel the beetroots and set aside.

For the bone marrow gremolata:
Mix the lemon zest, grated horseradish, table celery, cooked and diced bone marrow, croutons, diced garlic and rapeseed oil together.

To finish the dish, place the beef onto a serving dish. Add the beetroots and put into the oven (180 degrees C) for 10 minutes to glaze. Add the bone marrow to the serving dish and serve.

All ingredients used in the dishes have been sourced from Northern Ireland food and drink producers and suppliers. Comber Early Potatoes (seasonal produce) must be washed before use.