Braised Beef Shin with Miso and Star Anise

This Braised Beef Shin with Miso and Star Anise is a rich, umami-packed dish that melds tender, slow-cooked beef with the deep flavours of miso and aromatic star anise. Perfect for a cosy dinner, it offers a comforting yet sophisticated taste, balanced with innovative ingredients. Pair it with a robust Malbec, a dark porter, or a refreshing ginger and lime spritz for a well-rounded, satisfying meal.

INGREDIENTS

1kg beef shin, cut into large chunks
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2-inch piece of ginger, grated
2 star anise
2 tablespoons red miso paste
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon fish sauce
500ml beef stock
200g shiitake mushrooms, sliced
2 spring onions, sliced
1 small red chilli, sliced (optional, for heat)
Fresh coriander, to garnish
Sea salt and freshly ground black pepper

METHOD

Start by seasoning the beef shin chunks generously with salt and pepper.
Heat the olive oil in a heavy-based casserole dish over medium heat. Brown the beef shin on all sides, ensuring a deep, caramelised crust. Remove the beef and set aside.
In the same pot, add the chopped onion and sauté until soft and golden, about 8 minutes. Then, add the garlic, ginger, and star anise, cooking for another 2 minutes until fragrant.
Stir in the miso paste, soy sauce, rice vinegar, and fish sauce, making sure to scrape up any caramelised bits from the bottom of the pot.
Return the beef to the pot, and pour in the beef stock. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise gently for 3 hours, or until the beef is tender and falls apart easily.
In the last 30 minutes of cooking, add the shiitake mushrooms, stirring them into the sauce.
Once cooked, taste the sauce and adjust the seasoning if necessary. Remove the star anise before serving.
Garnish with sliced spring onions, fresh chilli (if using), and coriander.

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Native Breed Beef Shin

£14.50 – £15.95

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To cook in a Ninja Foodi or pressure cooker.

The Ninja Foodi’s combination of pressure cooking and slow cooking functions will help you achieve tender beef in less time. Here’s how you can adapt the recipe:

Prepare the Beef: Season the beef shin chunks with salt and pepper.
Sear the Beef: Set the Ninja Foodi to the "Sauté/Sear" function on high. Add the olive oil and brown the beef shin pieces in batches. Make sure each side is well-seared. Remove the beef and set aside.
Cook the Aromatics: In the same pot, add the chopped onion and sauté until soft and golden. Add the garlic, ginger, and star anise, cooking for another 2 minutes until fragrant.
Deglaze and Add Flavourings: Stir in the miso paste, soy sauce, rice vinegar, and fish sauce. Mix well, scraping up any browned bits from the bottom of the pot. Return the beef to the pot.
Add the Stock: Pour in the beef stock, making sure the liquid covers the beef pieces.
Pressure Cook: Close the lid, set the valve to the "Seal" position, and select the "Pressure Cook" function on high for 45 minutes.
Natural Release: Once the cooking time is up, allow the pressure to release naturally for about 15 minutes, then carefully open the valve to release any remaining pressure.
Add Mushrooms and Simmer: After releasing the pressure, open the lid and set the Ninja Foodi to the "Sauté" function on medium. Add the shiitake mushrooms and let the mixture simmer uncovered for about 10–15 minutes, allowing the sauce to reduce slightly.
Finish and Serve: Taste the sauce and adjust seasoning if needed. Remove the star anise before serving. Garnish with sliced spring onions, fresh chilli, and coriander.

Sides

Hearty Sides

Steamed Jasmine Rice: The subtle fragrance of jasmine rice provides a neutral base that soaks up the rich, flavourful sauce perfectly.
Creamy Mashed Potatoes: Silky mashed potatoes offer a comforting, creamy texture that pairs wonderfully with the tender, braised beef.
Buttery Garlic Bread: A warm, crusty garlic bread with a soft, buttery centre is perfect for mopping up the savoury sauce.
Egg Noodles: Tossed in a bit of sesame oil and soy sauce, these noodles provide a satisfying, chewy texture that complements the beef.
Sticky Rice: The slightly sweet and dense texture of sticky rice pairs nicely with the rich beef and adds a pleasant contrast to the umami notes.

More Complex Sides

Miso-Glazed Roast Potatoes: Roast potatoes with a miso glaze will echo the flavours of the dish while providing a crispy exterior and fluffy interior.
Herbed Polenta: A creamy polenta infused with fresh herbs like thyme or rosemary offers a smooth, mildly flavoured accompaniment to balance the bold beef dish.
Wild Mushroom Risotto: The earthy flavours of wild mushrooms in a creamy risotto add depth and richness that harmonises with the miso and star anise.
Coconut Rice: Rice cooked with coconut milk adds a slightly sweet and creamy element, creating a beautiful contrast with the savoury beef.

Bread and Pastry Options

Bao Buns: Soft, pillowy bao buns are perfect for soaking up the sauce and provide a slightly sweet, airy bite that complements the beef.
Yorkshire Puddings: Traditionally served with roast beef, these puffy, golden puddings would work well with the braised beef, capturing the sauce inside their light, crispy exteriors.
Paratha: A flaky, buttery Indian flatbread, perfect for dipping into the rich sauce, adding a bit of crunch and extra flavour.

Vegetable-Based Sides

Sweet Potato Wedges: Roasted sweet potato wedges with a hint of cinnamon or smoked paprika add a sweet, slightly spicy contrast to the beef.
Green Bean Almondine: Green beans sautéed with butter, garlic, and slivered almonds bring a bit of freshness and crunch that pairs nicely with the rich meat.
Roasted Root Vegetables: A mix of carrots, parsnips, and beets roasted until caramelised provides a sweet and earthy balance to the savoury dish.

Low-Carb Sides

Cauliflower Rice: A light, low-carb alternative to traditional rice that soaks up the rich sauce without overpowering the flavours.
Garlic and Ginger Stir-Fried Pak Choi: The fresh, slightly bitter taste of pak choi complements the deep umami of the beef dish, while garlic and ginger tie the flavours together.
Roasted Broccoli with Sesame Seeds: Roasting broccoli brings out a slight sweetness, while sesame seeds add a nutty flavour that matches well with the miso and star anise.
Sautéed Kale with Chilli Flakes: The earthy taste of kale, combined with a bit of heat from chilli flakes, offers a nice contrast to the rich, slow-cooked beef.
Courgette Noodles: They can be lightly sautéed with garlic and olive oil for a simple, fresh side that complements the dish’s bold flavours.

Ingredients that Pair Well

Sesame Oil: Drizzle a bit of toasted sesame oil over your side dishes for an extra layer of flavour that harmonises with the miso in the main dish.
Pickled Vegetables: A small side of pickled daikon or radish can add a tangy contrast, cutting through the richness of the beef.
Toasted Nori (Seaweed): Crumbled over the dish or served on the side, nori adds an extra umami punch and a hint of the sea that pairs beautifully with the miso and beef.
Spring Onions: These add a fresh, sharp bite that lifts the dish, balancing the richness with their mild onion flavour.
Coriander: Fresh coriander leaves provide a bright, herbaceous contrast to the deep, savoury notes of the braised beef.

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How to Cook Beef Shin (Bone-In and Boneless)

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Grid Iron Gourmet

Preparation Time: Around 30 minutes for chopping and browning.

Cooking Time: Approximately 3 hours for slow braising - Approximately 1 hour for pressure cooking and simmering.

Hot Tips

Brown the beef well: Don’t rush the browning stage; this is where a lot of the depth of flavour develops.
Use red miso: It has a stronger flavour that stands up well to the rich beef shin.
Cook low and slow: This cut of beef needs time to break down and become tender, so don’t try to rush it.

Pairings

Wine

Malbec: A full-bodied Malbec with its deep, dark fruit flavours and soft tannins pairs beautifully with the richness of the braised beef.
Syrah/Shiraz: Syrah or Shiraz offers bold, peppery notes with hints of dark berries and smoke, which match well with the savoury and slightly sweet elements of the dish.
Zinfandel: With its ripe fruit flavours and touch of spice, Zinfandel can enhance the complexity of the miso and star anise while standing up to the richness of the beef.
Pinot Noir: If you prefer a lighter red, a Pinot Noir with earthy undertones and subtle fruitiness can balance the umami and add elegance to the pairing.

Beer

Porter or Stout: The dark, roasted malt flavours of a porter or stout, with notes of coffee and chocolate, complement the deep, umami-rich sauce.
Belgian Dubbel: This beer offers a rich malt profile with notes of dried fruit and spice, making it a great match for the miso and star anise flavours.
Amber Ale: An amber ale with its caramel malt backbone and balanced bitterness can provide a refreshing contrast to the rich beef.

Spirits and Cocktails

Whisky Highball: A simple whisky highball, made with a smooth whisky and soda water, can cut through the richness of the dish while adding a touch of warmth from the whisky.
Old Fashioned: The sweetness and spiciness of an Old Fashioned, with its notes of bourbon, bitters, and orange, pairs well with the aromatic spices in the dish.
Sake: A rich, umami-heavy sake like Junmai or Junmai Ginjo can complement the miso's savouriness and enhance the overall flavour profile of the dish.

Non-Alcoholic Options

Ginger and Lime Spritz: A refreshing combination of ginger beer and lime juice provides a zesty, spicy contrast to the rich beef.
Iced Green Tea: The clean, slightly astringent flavour of green tea can cleanse the palate and balance the richness of the dish.
Kombucha: A ginger or citrus-flavoured kombucha offers a tangy, effervescent option that pairs well with the umami flavours.
Lemon and Honey Iced Tea: The sweetness of honey and the tartness of lemon in an iced tea provide a refreshing counterpoint to the rich, savoury beef.