Shin Beef With Polenta Crust Recipe

Name: Shin Beef With Polenta Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 ml olive oil; 1 14 kg shin beef (cubed 2cm x 2cm); 1 brown onion (medium diced small); 400 ml tomatoes (can chopped); 1 teaspoon cinnamon (level); 1 teaspoon cumin powder (level); 1 teaspoon ground nutmeg (level); 4 garlic cloves (diced small); 1 carrot (medium, diced small); 750 ml stock (beef, lamb or chicken); 350 ml dry red wine; salt; black pepper; flour (seasoned with salt and pepper); 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)

Servings: persons

100 ml olive oil
1 14 kg shin beef (cubed 2cm x 2cm)
1 brown onion (medium diced small)
400 ml tomatoes (can chopped)
1 teaspoon cinnamon (level)
1 teaspoon cumin powder (level)
1 teaspoon ground nutmeg (level)
4 garlic cloves (diced small)
1 carrot (medium, diced small)
750 ml stock (beef, lamb or chicken)
350 ml dry red wine
salt
black pepper
flour (seasoned with salt and pepper)
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)

1
In a large non-stick pot add 100ml olive oil and heat over a medium heat.
2
Dust meat with seasoned flour and fry in batches till well sealed (add more oil if needed).
3
When all the meat is sealed put all pieces back into the pot, add onion and stir well.
4
Add tomatoes then cook on medium heat for 10 minutes with the lid on.
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
Remove the lid and add stock and wine.
7
Cook at a gentle simmer (lid off) for 3 hours until beef is meltingly tender.
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
Rest until cool enough to put into the fridge for a couple of hours while you make the pastry.
10
Mix the polenta and flour in a bowl with the salt and grate the frozen butter into it.
11
Rub the butter and flour mix with your hands and fingertips until you get a breadcrumb like consistency.
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
Cover with cling film and put in the fridge for one hour.
14
Put you cold meat mix into a onveproof casserole dish of appropriate size (about 20cm x 20cm x 6cm).
15
Roll the pastry between two sheets of baking paper to a thickness of about 3-4mm and shape for your dish.
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
Brush the pastry with the beaten egg, putting a little extra on the edges to seal the gap.
18
With a knife poke a few holes in the pastry to let out the steam.
19
Bake at 200C for 50-60 minutes till hot and golden.
20
Serve with a salad on your favourite mash.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 100 ml olive oil, 1 14 kg shin beef (cubed 2cm x 2cm), 1 brown onion (medium diced small), 400 ml tomatoes (can chopped), and more.

Yes, Shin Beef With Polenta Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shin Beef With Polenta Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions