Get Cosy with Shin of Beef Masala With a Zesty Tomato and Coriander Sauce Vierge

There's something undeniably comforting about a rich and aromatic dish simmering in your kitchen on a cosy evening, like this Shin of Beef Masala paired with a vibrant Fresh Tomato and Coriander Sauce Vierge and Quick Pickled Red Onions. This dish is an ever so slightly adapted version of Sabrina Gidda's gorgeous Ox Cheek Masala. Perfect for a leisurely weekend dinner or when you want to impress your guests, this recipe is sure to warm your soul.

Shin of Beef Masala With a Zesty Tomato and Coriander Sauce Vierge - The Perfect Comfort Food

Shin of beef, also known as beef shank, is one of the best cuts for slow cooking. This cut is from the leg, where the muscle tissues are rich and full of flavour. When cooked slowly, they break down beautifully, creating a tender, melt-in-your-mouth experience. The meat absorbs the spices and flavours of the masala, resulting in a dish that feels indulgent but does not overwhelm. This dish, paired with a fresh and zesty tomato and coriander sauce, added a burst of flavour and a splash of colour.

The Recipe

To prepare this scrumptious Shin of Beef Masala With a Zesty Tomato and Coriander Sauce Vierge, you will need the following ingredients:

• 5tbsp vegetable oil

• 2 large white onions, sliced

• 1 tsp cumin seeds

• 6 fresh curry leaves

• 3 tsp ginger paste

• 3 tsp green chilli paste

• 4 cloves of garlic, finely minced

• 450g beef shin

• 250ml passata

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp Kashmiri chilli powder

• 1 cinnamon stick

• 2 tbsp tamarind sauce

• ½ tsp ground black pepper

• coriander leaves, to garnish

For the Quick Pickled Red Onions

• 1 medium red onion, finely sliced

• 2 tsp flaky sea salt (Do not use table salt)

• 1 tsp sugar

• 3 tbsp white wine vinegar

  
  

For the sauce vierge

• 2 tomatoes, deseeded and diced

• half a red onion, finely chopped

• small handful coriander

• zest 1 lemon and juice of ½

• ¼tsp green chilli paste

  
  

Method

Preheat the oven to 170C/ 150C F/Gas 3.

Heat the oil in a large, heavy based or cast-iron pan that is ovenproof, add the onions and cook over a medium heat for 10 minutes.

Turn up the heat and add the cumin seeds, curry leaves and the ginger, chilli and garlic. Add the shin and cook, stirring vigorously to ensure the ginger and garlic don’t burn, before adding the passata and the remaining spices and a pinch of salt.

Pour in 250ml water and reduce the heat to a slow blip. Put the lid on and cook in the oven for 4–5 hours. You may need to check that the consistency of the sauce a few ties as it cooks. if it is looking like it has reduced too much, you can add a small amount of water to adjust the consistency.

Meanwhile, put the red onion, salt & sugar in a small bowl, pour over the vinegar and set aside until ready to serve.

To make the sauce vierge, put the tomatoes in a bowl. Add the onions, coriander, lemon zest and juice and the green chilli then stir through the diced tomato.

Check the seasoning of the masala and add a little more salt if needed. After a long time cooking, the sauce should be rich, dark and full of flavour, with the meat soft and yielding.

Pile the ox cheeks on a bed rice, if using, on a serving platter. Scatter the pickled red onion slices over the meat, along with a drizzle of vierge. Garnish with coriander leaves and serve with a bowl of the remaining sauce vierge.