Braised Shin of Beef

19 Jun 2014

Braised Shin of Beef

For this dish, the Cumbrain beef is braised for 24hrs, flaked and then panned in breadcrumbs. The bread crumbs used are a Japanese style bread crumb called Panko. The biggest difference between Panko and standard breadcrumbs is that they are made from crustless bread which is coarsely ground into large airy flakes, giving a light crunchy coating. It is served on a bed of celeriac remulade, made with celeriac, mustard, mayonnaise and lemon. Finally, to complete the dish we add the beetroot and green mustard giving a great range of flavours.

 

 

 

 

 

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