Born and Braised Recipe

You can put away the frying pan because it’s time for Shin of Northern Irish beef served with beetroot and bone marrow gremolata.

This dish was voted as Northern Ireland’s Signature Dish as part of the lasting legacy to Northern Ireland’s Year of Food and Drink 2016.

The talent chefs and creative minds behind this fantastic legacy referred to as the ‘cooking collective’, are Niall McKenna from James Street South in Belfast; Ian Orr from Browns Restaurant and Ardtara House in Derry~Londonderry; Kelan McMichael from Bull and Ram in Ballynahinch and Chris McGowan from Wine and Brine in Armagh.

All ingredients used in the dishes have been sourced from Northern Ireland food and drink producers and suppliers. Comber Early Potatoes currently not in season and wild garlic, usually available from late January onwards, must be washed before use

Difficulty medium
Preparation Time
Cooking Time
Servings 4-6 people
The Brine
  • 4 litres water
  • 400g salt
  • 150g sugar
  • 400ml black treacle (supermarket)
  • 3 bay leaves (farm shop)
  • 4 cloves garlic (Wild Garlic can be foraged in various locations and is a seasonal product available late winter early spring)
  • 25g pickling spices (farm shops, delicatessens)
  • 250g honey (any good farm shop)
The Beef
  • 3-4kg Peter Hannan’s shin of beef (bone in) (Hannan Meats in Moira available at the Meat Merchant shop in Moira and local butchers. A local butcher could also order it in)
  • 3 carrots (local farm shop)
  • 1 onion (Milgro in Limavady)
  • 2 celery sticks (farm shop)
  • 1 leek (Roy Lyttle leeks)
  • 2 bulbs garlic cut in half (Wild Garlic can be foraged in various locations such as Cave Hill)
  • 500ml Northern Irish artisan Dark Ale such as Belfast Black (Whitewater Brewery in Kilkeel)
  • 300ml Comber honey (Ballystockart Honey, Comber, any local farm shop)
  • 250ml red wine vinegar (can be purchased in local delicatessens)
  • 50g salt
  • 8 beetroots – (any good farm shop)
  • 200ml red wine vinegar – (Arcadia Delicatessen in Belfast)
  • 40g sugar
  • 20g salt
  • 2 litres water
Bone marrow gremolata
  • Zest of 2 lemons (local fruit and vegetable shops)
  • 40g grated horseradish – (delicatessens and farm shops)
  • 20g table celery or fresh parsley chopped finely (local fruit and vegetable shops)
  • 400g Peter Hannan’s bone marrow, cooked and diced (Hannan Meats in Moira available at the Meat Merchant shop in Moira and local butchers. A local butcher could also order it in)
  • 400g croutons
  • 4 cloves chopped garlic (Wild Garlic can be foraged in various locations such as Cave Hill)
  • 20ml Broighter Gold rapeseed oil (Harnett Oil)

Main Instructions
  1. Bring the water, salt, sugar, black treacle, bay leaves, garlic, pickling spices and honey to the boil and then leave to cool.
The Beef Instructions
  1. Add the shin of beef to the brine and leave for 24 hours.
  2. Remove the beef from the brine and discard the brine.
  3. Seal the beef all over on the hob and then place it in a deep roasting dish.
  4. Slice the carrots, onion, celery, leek and sauté the vegetables along with the 2 bulbs of garlic until caramelised. Once caramelised, add to the roasting dish with the beef. Pour the ale, honey, red wine vinegar and salt over the beef. Cover the beef with water, place greaseproof paper on top and then cover with tin foil.
  5. Cook in a preheated oven (140 degrees C) for 4 hours.
  6. After cooking, remove the beef. Pass the remaining stock from the roasting dish through a sieve into a pan. Heat this stock on the hob until syrupy. Season as required and pour over the beef shin.
Beetroots Instructions
  1. Clean the beetroots under cold water, then place into a pot. Add the red wine vinegar, sugar, salt and water and boil for 15 minutes. Leave the beetroots to cool in the water. When cool, peel the beetroots and set aside.
Bone marrow gremolata Instructions
  1. Mix the lemon zest, grated horseradish, table celery, cooked and diced bone marrow, croutons, diced garlic and rapeseed oil together.
  2. To finish the dish, place the beef onto a serving dish. Add the beetroots and put into the oven (180 degrees C) for 10 minutes to glaze. Add the bone marrow to the serving dish and serve.
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