Braised beef shin with thyme dumplings

Braised beef shin, served with thyme dumplings and mashed potato
Beef shin is a cheaper cut that needs a long and slow cook to get the most out of it, but after it's had the time, the result is well worth the wait!
Braised beef shin with thyme dumplings
autumnal food, hearty, winter food, filling


Serves: 4
Prep Time: 30 minutes
Cook Time: 4 hours


  • 650g beef shin, trimmed and chopped into generous pieces
  • 2 large red onions, coarsely chopped
  • 330ml BrewDog Kingpin
  • 800ml beef stock
  • 4tbsp redcurrant jelly
  • 1/2tsp vegetable bouillon powder
  • 2tbsp plain flour
  • 1tbsp olive oil
  • 3 carrots, cut into 3cm chunks
  • 1 parsnip, cut into 3cm chunks
  • 1tsp thyme leaves, chopped
  • 1tsp worcestershire sauce
  • 2 slices back bacon, sliced into 1/2cm slices
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Pre-heat the oven to 140 degrees, fan assisted
  2. Brown the beef in the olive oil, this might need to be done in several batches, then set aside
  3. Soften the onions and bacon for a few minutes before adding the carrots and parsnips
  4. Add the flour, vegetable bouillon and half the thyme and stir well to coat
  5. Add the BrewDog Kingpin and stir well to ensure the pan is de-glazed
  6. Add the beef shin, stock, worcestershire sauce, redcurrant jelly, salt and pepper and stir well
  7. Bring to a simmer, add the thyme and then cook in the oven for 3.5 hours with a lid on
  8. Make dumplings, according to the instructions on the Suet (100g S/R flour, 50g Suet, water to combine and seasoning along with the remaining 1/2tsp of thyme) then add them to the pan for another 30 minutes

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