Shin of beef with ginger, carrot & cabbage from BBC Good Food Magazine, May 2014 (page 136) by Tom Kerridge

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Notes about this recipe

  • Eat Your Books

    Need to marinade beef for 24-48 hours.

  • jammydodger on July 06, 2014

    Possibly a wee bit faffy. I hadn't intended on straining the sauce (why remove all the vegetables?), but found the ginger a tad stringy, so finally did, which led to a last minute cooking of carrots when I realised I needed another vegetable side dish (didn't do the ones in the recipe). It went down well, but not sure I will make it again. It's not that it wasn't nice, just that I think there are simpler recipes out there which will give better results. Served it with a colcannon made with spring greens.

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