Matt Powell’s slow cooked shin of Welsh Beef with bio-dynamic rye grains and hedgerow plants – Eat W

Ingredients

• 2kg PGI Welsh Beef shin (one whole joint)
• 3 large carrots
• 3 large onions
• 1 bouquet garni (a bunch of herbs tied together) – thyme, rosemary, marjoram
• 2 bottles of dark beer (Pembrokeshire Catchy Pole works well)
• 1.5l beef stock
• 150g butter
• 2 tbsp rapeseed oil
• Seasoning
• 150ml beef shin juices
• 50g butter
• 1 tbsp rapeseed oil
• 260g organic bio-dynamic rye grains
• 2 diced shallots
• 30g butter
• 1l beef stock
• 6 sprigs of thyme