Beef Shin, Brisket & Cheek in a Yorkshire Pudding Bowl
Browsing through Instagram one Sunday morning (bit sad, I know) I came across a photo from @simplyfoodbymandy and was hit by a yearning for a beefy Sunday lunch.
Mandy had posted a photo of one of her recipes for a pie with a slow cooked beef brisket filling with Guinness and the addition of Bovril for added umami beefiness. Not to be outbeefed, I commented that it would work really well with shin. “or cheek”, she replied. So why not all three? Shin, brisket and ox cheek. So I got to work and created my own version of Mandy’s dish with the ingredients available.
The Guinness was replaced with a local porter, Nightmare, from Hambleton Brewery and I decided to put the pie mixture in a Yorkshire pudding bowl.
Make the Yorkshire pudding mix a few hours in advance and allow it to rest in the fridge, even over night if you prefer. Don’t add any seasoning until you’re about to use it.
Pre-heat a roasting tin on the oven at 220c and add a couple of tablespoons of dripping or oil.
Add the diced beef to the hot oil in the roasting tin, sprinkle over the flour and give it a good stir round to coat. Put it back into the hot oven for 10 minutes or so until the meat is browned on the surface. Then give the mixture another good stir and put it back in the oven for another 10 minutes. You want to get the meat browned all over.
Sprinkle the onion and garlic over the meat and put back in the oven for a further ten minutes.
Find a saucepan or casserole large enough to hold the meat and put it on a medium heat. Scrape the meat mixture into the saucepan and then wash out the roasting tin with the beer, make sure you get all the brown sticky bits off the surface and empty it into the saucepan with the meat. Give it a good stir, add the Bovril and allow to simmer gently for a few hours until the meat is tender and the sauce is lovely and thick. If it starts to stick or get too dry add some water or beef stock.
About an hour before you want to eat, heat your oven to 220c and put in some round tins, large enough to hold your Yorkshire pudding bowls, with a spoonful of dripping or duck fat in each.
40 minutes before you want to eat, take your pudding mixture from the fridge and pour it into the hot tins. Put back in the oven, close the door and leave for 30 minutes. Add the peas or other vegetables to your filling.
After 30 minutes, open the door of the oven briefly to let out any steam, turn it down to 200c and leave the puddings for a further 10 minutes.
Place the puddings on a dinner plate and ladle a generous portion of the filling into each.
For the filling
- 500g Beef Brisket, diced
- 500g Beef Shin, diced
- 250g Ox Cheek, diced
- 2 tbs plain flour
- 1 large onion, diced
- 1 clove garlic, chopped
- 500ml stout or porter
- 1 tbsp Bovril
- handful of frozen peas or veg of your choice
For the Yorkshire pudding
- 250g plain flour
- 4-5 free range eggs
- 300ml whole milk
- beef dripping or duck fat
Make the Yorkshire pudding mix by gently whisking together the flour, eggs and milk in a bowl. Do this by hand rather than with a machine, it’s important not to over work it. Don’t be too concerned if there are a few small lumps. Allow the mixture to rest while you cook the filling.