Originally from the West Country, Tom Kerridge made his name as the Head Chef of the Michelin starred Adlards, before setting up the Hand and Flowers in 2005 which has gone on to hold two Michelin stars, the first pub to do so. He is most recognizable from Saturday Kitchen appearances, and his TV series Tom Kerridge’s Proper Pub Food.
Method for beef shin
Preheat the oven to 170°C/ 325°F/ Gas 3.
Place the beef shins into a large bowl with the red wine, cover
and leave to marinade in the fridge for 24 to 48 hours.
Strain the shins through a sieve, reserving the wine, then pat
the shins dry.
Place the red wine into a saucepan and bring to the boil - skim
off the scum that comes to the top.
Heat a large casserole until medium hot, add the vegetable oil,
onion, carrot, celery and ginger until browned.
In a separate frying pan, sear the shins in a little oil until
browned very well.
When the shins have browned, drain them into a colander to get
rid of any excess cooking fat.
Place the shin on the top of the vegetables in the casserole,
cover with the skimmed red wine and veal stock.
Add the bay leaves, clove, white pepper corns, thyme and 3 tsp
Bring to a simmer, cover with a lid then place in the oven and
braise for 2 ½ hours.
When cooked, remove from the oven and leave the shins to cool
down in the stock.
When cool, remove the shins from the stock and pass the stock
through a chinois into a saucepan and skim off any fat.
Place back onto the heat and cook over a medium heat until
reduced by ½ then pass through a fine sieve.
To reheat the shin, warm it through in a covering of shin
Method for the sauce
Place all the ingredients into a saucepan and cook over a
medium heat until the carrots are soft.
Turn the heat up and cook over a high heat until the liquid
glazes the carrots.
Method for the cabbage
Heat a frying pan until medium hot, add the butter and cabbage
then cover and cook until just tender.
Stir in the caraway seeds, season and serve.
Pile the cabbage onto the plate, place the carrot alongside then
finish with the beef shin and little liquor.