1. Cut the beef shin into large cubes and season with salt and pepper.
2. Sear the beef cubes on all sides over high heat in the oil, then remove them.
3. Sweat the chopped onion and garlic in the remaining fat until translucent.
4. Return the meat, sprinkle with caraway, add the bay leaves, then pour in the dark beer and the stock.
5. Cover and braise over low heat for 1.5-2 hours until the meat is tender, topping up the liquid if needed.
6. Thicken the sauce with the flour, round off the flavour with a pinch of sugar and serve hot.
Tip: A dark, malty beer gives the richest flavour; a light beer makes it milder and lighter.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.