Denise Phillips’ Winter Shin Beef with Parsnip Purée

Denise Phillips’ Winter Shin Beef with Parsnip Purée

This is a great alternative to traditional cholent as shin of beef shines with long, slow cooking, producing the most succulent of stews. It is a fantastic winter comfort food, perfect for a group of hungry family or friends. The sauce becomes more and more intense as the cooking process matures the flavours together. It is delicious with parsnip purée.

Winter shin of beef 3c
Denise Phillips’ Winter Shin Beef with Parsnip Puree

Preparation time: 30 mins| Cooking time: 3 1/2 hours | Serves: 4 to 6 people[divider]


For the beef: 800g beef shin in large cubes

Freshly-ground black pepper

Olive oil for frying

4 carrots, chopped

2 onions, chopped

1 celery stalk, chopped

3 garlic cloves, crushed

2 star anise

1 tablespoon dried cinnamon

200ml red wine

100ml port or kiddush wine

300ml beef stock

4 tablespoons dark soy sauce

For the parsnip purée: 1kg parsnips, in small cubes

2 shallots, finely chopped

150ml soya milk

2 bay leaves

½ lemon, juice only

Salt and black pepper


1. Preheat the oven to 190ºC/375ºF/Gas 5.

2. Season the meat well with sea salt and freshly-ground black pepper.

3. Heat a little oil in a frying pan and fry the pieces of beef until browned on all sides. Remove and set aside.

4. Heat a little more oil in a heavy-based flameproof casserole dish. Add the vegetables, cinnamon and star anise and cook briefly until the vegetables are just soft. Pour in the red wine and port and bring to the boil. Add beef and cover with the stock.

5. Add the soya sauce. Transfer to the oven and cook for three hours, or until the meat is very tender.

6. Meanwhile, make the parsnip purée. Put parsnips and shallots in a saucepan with soya milk and bay leaves. Add lemon juice and a good pinch of salt and bring to the boil. Cook covered.

7. Reduce the heat and simmer gently for 15-20 minutes. The milk will boil away into the cooked parsnips.

8. Discard the bay leaves. Place vegetables in a processor and blend to make a purée with the consistency of whipped cream. Season with salt and ground white pepper and keep warm.

9. Place meat on warmed plates and serve with the purée.

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