Beef Shin Sliced

Beef Shin Sliced

R96.00 Incl. VAT

In stock
0 out of 5

R96.00 Incl. VAT

Price per kg

SKU: 6 Category:


Forequarter beef shin on bone sliced

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight 1 kg

Braised Shin of Beef with Creamy Mash


  • 6 tbsp rapeseed oil
  • 2 large onions, thinly sliced
  • 4 carrots, peeled and sliced
  • 3 celery sticks, sliced
  • 1/2 garlic bulb, bashed
  • 3 tbsp plain flour, for dusting
  • 2kg shin of beef, bone-in ( ask your butcher to cut it into 3sm slices)
  • 500ml Ale
  • 300ml beef stock
  • 3-4 springs of rosemary
  • Sea salt and freshly ground pepper, to taste

For the mashed potato

  • 1kg floury potatoes, such as King Edward or Maris Piper, peeled and cut into 4cm cubes
  • 150g salted butter
  • splash of milk or cream, to taste


  1. Preheat the oven to 160°C/325°F/gas mark 3.
  2. Heat a large heavy-bottomed frying pan over medium heat, add 2 tablespoons of the oil then add the onions, carrots, celery, and garlic and fry for a few minutes until they start to turn light golden brown. Transfer to a large casserole dish with a lid.
  3. Put the flour onto a plate and season with salt and pepper. Toss the beef in the seasoned flour until coated, then shake off any excess flour. The flour is to thicken the sauce, so you don’t want too much flour in the first place or you’ll end up with a gloopy sauce.
  4. Turn the heat up to high, then add the remaining rapeseed oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until browned all over. Add the beef to the vegetables in the casserole dish.
  5. Add a splash of the ale to the frying pan and scrape off any cooked-on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock, and rosemary. Bring to a simmer then put it in the oven and cook for 3–4 hours, or until the meat falls easily from the bone. Season to taste with sea salt and black pepper.
  6. When there are only 30 minutes left for the beef to cook, put the potatoes into a saucepan and pour in enough water to just cover them. Add a pinch of salt then bring the pan of water to the boil. Simmer for 12–15 minutes until the potatoes are tender, then drain and return to the pan over the heat for a couple of minutes. This will drive off any excess moisture and give a lighter, fluffy mash.
  7. Mash until smooth then stir in the butter and milk or cream. Season to taste with salt and pepper and serve with the beef shin.