Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shin Beef With Polenta Crust Recipe
    Lost? Site Map

    Shin Beef With Polenta Crust

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    30 mins

    6 hrs 30 mins

    I'mPat's Note:

    From our local state paper The West Australian by Vince Garreffa. Times are estimated (though have included 2 hour cooling time in cooking time, assume polenta crust would be made during this time). Vince stated that you could make this pie a day or two in advance and then reheat.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Polenta Crust

    • 150 g polenta (fine)
    • 125 g flour (plain)
    • 90 g butter (frozen)
    • 1 cup ice water
    • 1 teaspoon salt
    • 1 egg (lightly beaten with 1 teaspoon of milk)

    Directions:

    1. 1
      In a large non-stick pot add 100ml olive oil and heat over a medium heat.
    2. 2
      Dust meat with seasoned flour and fry in batches till well sealed (add more oil if needed).
    3. 3
      When all the meat is sealed put all pieces back into the pot, add onion and stir well.
    4. 4
      Add tomatoes then cook on medium heat for 10 minutes with the lid on.
    5. 5
      Then add cinnamon, cumin, nutmeg, garlic and carrot and stir well and cook for 10 minutes with the lid on at medium heat.
    6. 6
      Remove the lid and add stock and wine.
    7. 7
      Cook at a gentle simmer (lid off) for 3 hours until beef is meltingly tender.
    8. 8
      If the liquid is too watery, strain in out and while resting the meat and vegetable boil till it becomes reduced and thick and then add the meat mix back in and season with salt and pepper.
    9. 9
      Rest until cool enough to put into the fridge for a couple of hours while you make the pastry.
    10. 10
      Mix the polenta and flour in a bowl with the salt and grate the frozen butter into it.
    11. 11
      Rub the butter and flour mix with your hands and fingertips until you get a breadcrumb like consistency.
    12. 12
      Make a well in the middle and add 5 tablespoons of icy cold water and mix thoroughly till you get a sticky pastry (add 1 tablespoon more of water is needed).
    13. 13
      Cover with cling film and put in the fridge for one hour.
    14. 14
      Put you cold meat mix into a onveproof casserole dish of appropriate size (about 20cm x 20cm x 6cm).
    15. 15
      Roll the pastry between two sheets of baking paper to a thickness of about 3-4mm and shape for your dish.
    16. 16
      Remove one sheet of baking paper and using the other sheet, invert the pastry on top of your casserole dish and remove the second sheet of paper and trim and press the pastry to cover the meat filling.
    17. 17
      Brush the pastry with the beaten egg, putting a little extra on the edges to seal the gap.
    18. 18
      With a knife poke a few holes in the pastry to let out the steam.
    19. 19
      Bake at 200C for 50-60 minutes till hot and golden.
    20. 20
      Serve with a salad on your favourite mash.

    Ratings & Reviews:

    • on January 18, 2013

      55

      HUGE HIT! This smelled divine allll dayyyy loonnnngggg! I used a piece of boneless chuck that i cubed up small. There was some liquid after simmering but it wasn't soupy at all after baking. I totally recommend anyone to spend a cold, nasty day making this!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Shin Beef With Polenta Crust

    Serving Size: 1 (264 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 858.8
     
    Calories from Fat 444
    51%
    Total Fat 49.3 g
    75%
    Saturated Fat 18.1 g
    90%
    Cholesterol 158.9 mg
    52%
    Sodium 633.8 mg
    26%
    Total Carbohydrate 42.7 g
    14%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.3 g
    13%
    Protein 49.1 g
    98%

    The following items or measurements are not included:

    shin beef

    stock

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites