Enjoy the rich beefy flavour achieved in this recipe that uses both ale and stout in the cooking process for extra flavour.


  • For the marinade

  • 4 medium onions, peeled and each cut into 6 wedges

  • 150ml Stout

  • 3 sprigs each of thyme, rosemary, oregano and parsley

  • 2 bay leaves

  • 6 garlic cloves, peeled and halved

  • 1 tsp ground mace

  • 6 cloves

  • ½ tsp turmeric

  • 1 tsp sea salt

  • 1 tsp English mustard

  • 1 tsp crushed black peppercorns

  • 2kg shin beef (trimmed, but left in one piece on the bone)

  • 1 tbsp vegetable oil

  • 300ml light ale

  • 1 tbsp tomato puree

  • 100g clear honey

  • To serve

  • New potatoes

  • Butter

  • Herbs

  • Baby carrots


  • 1.

    To make the marinade, put the marinade ingredients into a bowl and mix together thoroughly.

  • 2.

    Place the shin of beef into the marinade so it is completely covered and leave to marinade for 8 to 12 hours turning it occasionally. Remove the beef but keep the marinade mixture.

  • 3.

    Pre-heat the oven to 180c. Heat the vegetable oil in a large roasting tray until very hot and then seal the beef all over until golden. Pour the marinade ingredients into the hot pan, add the tomato puree and the light ale and cover. Place in the oven for 1 hour and 40 minutes, basting occasionally.

  • 4.

    Ten minutes before the end of cooking, drizzle over the honey and return to oven to continue cooking without the lid. Remove from the over and allow to rest before carving.

  • 5.

    Serve with crushed, herb potatoes and baby carrots.

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