Beer-braised beef and white bean chilli with spring vegetables
Ingredients
Metric
Imperial
For the chilli
- 250g of dried white beans
- 1 tbsp of olive oil
- 500g of beef shin, cut into chunks or bone in
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stick, diced
- 1 red chilli, finely chopped
- 1 tbsp of smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 330ml of dark beer
- 500ml of beef stock
- 100g of asparagus, cut into 3 cm pieces
- 100g of sugar snap peas
- salt and pepper to taste
For the pickled red onion
- 100ml of apple cider vinegar
- 1 tbsp of sugar
- 1/2 tsp salt
- 1 red onion, thinly sliced
For the garnish
- 1 handful of fresh parsley, chopped
- 100g of crème fraîche
Method
Soak the beans in plenty of salted water overnight, or for at least 8 hours
- 250g of dried white beans
Drain and rinse the beans. Place in a pot, cover with fresh salted water, and bring to a boil. Simmer for 1 hour 15 minutes or until tender, then drain
Heat the olive oil in a large pot and brown the beef shin on all sides – you might need to do this in batches. Add more oil as necessary. Once browned, remove from the pan and set aside
- 1 tbsp of olive oil
- 500g of beef shin, cut into chunks or bone in
In the same pot, sauté the onion, garlic, carrot, celery and chilli until softened, about 10 minutes
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stick, diced
- 1 red chilli, finely chopped
Stir in the paprika, cumin and oregano then add the beef, beer, stock and beans, scraping up any browned bits from the bottom of the pan
- 1 tbsp of smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 330ml of dark beer
- 500ml of beef stock
Bring to a simmer then turn the heat down to low, cover and cook on a low heat for 2 hours 30 minutes until the beef is tender
Meanwhile, make the pickled onions. Warm together the vinegar, sugar and salt until the sugar and salt are dissolved. Pour the brine over the red onions and let sit for at least 20 minutes
- 100ml of apple cider vinegar
- 1 tbsp of sugar
- 1/2 tsp salt
- 1 red onion, thinly sliced
Stir the asparagus and sugar snap peas into the chilli for the last 10 minutes of cooking. Season with salt and pepper
- 100g of asparagus, cut into 3 cm pieces
- 100g of sugar snap peas
- salt and pepper to taste
Spoon the chilli into bowls and top with pickled red onions, parsley, and a spoon of crème fraîche
- 1 handful of fresh parsley, chopped
- 100g of crème fraîche
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