Comfort in a box. Quality Meat Scotland sent me this lovely box of comfort goodies when they launched the new ‘Winter Comfort Food Campaign’. As a family who love Scotch beef and lamb we needed no encouragement to get behind the campaign and cook up some great wholesome and healthy dishes.
It’s definitely the weather for comfort food and I’m supporting Quality Meat Scotland‘s winter campaign to encourage people to eat healthy and wholesome dishes made with top quality Scotch beef and lamb. What’s not to like about a healthy winter comfort food casserole. My favourites usually involve dishes that can be made in one pot, slow cooked in the oven or overnight in the slow cooker.
A magical one pot wonder. Slow cooked shin of beef chilli.
Shin of beef is such a wonderful and often overlooked cut of beef but it’s perfect for this slow cooked beef chilli. I prefer to cook shin with the bone in as I think it adds that extra special bit of flavour to the dish. You might find that your butcher needs a days notice for beef shin on the bone as it’s not always a cut they have on the counter. If I can only get the meat off the bone, I ask the butcher for the bones and roast them for about 20 minutes before adding to the casserole.
Top quality Scotch beef.The bones give added flavour
Whether the meat is cooked on or off the bones, once the beef is cooked, I scrape the marrow from the bones and stir through the casserole. This just add to the rich and silky gelatinous gravy that shin of beef produces.
| Servings | Prep Time |
| 8 People | 15 minutes |
| Cook Time |
| 3 hours |
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This shin of beef chilli is a real one pot wonder. Leave it to slow cook and magically transform in the oven for at least 3 hours or overnight in a slow cooker.
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- 2-3 tbsp rapeseed oil
- 1 kg shin of beef preferably with the bone in I like to keep the meat in the thick round slices as with slow cooking it will fall apart. Trim the outer sinew from the meat although it usually falls off during cooking
- 1 large onion, chopped
- 4 large cloves of garlic cloves - crushed
- 4 tbsp medium to hot chilli powder or 1 small tin of La prefirada whole chipotle chillies in abobo sauce
- 2 tsp ground cumin
- 2 tsp Oregano
- 4 tbsp tomato purée
- 750 ml beef stock or use 500ml beef stock and 250ml red wine
- 2 peppers, chopped into bite size chunks I like to use a mix of red and yellow peppers
- 1 400g red kidney beans
- 1 400g can of black beans Use kidney beans if preferred.
- 2 Squares Dark chocolate You can add more chocolate to suit your own taste.
- In a large ovenproof casserole, heat half of the oil over a medium heat. I use rapeseed for this recipe as it has a higher flash point. Add the meat, one to two slices at a time and brown on both sides. remove from the pan and set aside.
- Reduce the heat slightly, add the onions and cook for 2 mins, scraping any residue from browned meat off the bottom of the pan. Add the garlic and peppers and cook for a further minute.
- Add the spices and cook for 1 minute. Add the tomato puree, stir to mix well and cook for 1-2 minutes.
- Add the tinned tomatoes, beans, beef stock and red wine (if using). Season with salt and freshly ground black pepper and slowly bring to a simmer. Cover, transfer the oven and cook for 3 hours.
- After 3 hours, remove from the oven and check that the meat is cooked and meltingly tender. Stir in the chocolate and mix well.
- TIP- I prefer to saute the peppers nearer the end of cooking time and add to the casserole.
- Serve with rice. This can be turned into a real feast by also serving with guacamole, tomato salsa, sour cream and cheese.
More information about cooking with variety of cuts videos, recipes and recipe booklets can be found at Scotch Beef and Lamb and at Scotch Butchers Club where you’ll also find a list of Scotch Butchers Club members in your area. The recipe booklets including the ‘Comfort Food’ can also be found in local butchers.
Scotch beef and Scotch lamb is among the best in the world and has been awarded PGI (Protected Geographical Indication) and only farms, cattle and sheep that meet the stringent standards laid down by Quality Meat Scotland are eligible be called Scotch beef and lamb. To be confident when buying meat, look for the blue Scotch beef and Lamb label and PGI logo. That way you can be assured that what you’re buying is quality lamb, born and bred in Scotland to the the QMS standard.
Loving Scotch beef and lamb.
I was sent the comfort box along with a £20 Scotch Butchers Club voucher by QMS. I was not expected to provide a positive review and all opinions expressed are my own