For the Beef Shin:
Preheat oven to 160.
Combine all wet ingredients and stir in treacle until fully mixed (you do not want this to settle on the bottom as it may burn).
Add this mixture and the rest of the ingredients, covering the beef in a deep baking tray and wrap with tinfoil.
Braise in the oven for 2 hours or until beef is completely tender.
Once cooked, allow to chill slightly as you will need to pick the thyme and star anise from the meat.
Gently pull apart the beef and place into a separate pot.
Reduce the remaining liquor (by heating on a low heat) to half and add back through the beef to keep the meet moist.
For the Pearl Barley:
Sweat the carrot, celery, onion and garlic in a pan.
Add the rest of the ingredients and allow to simmer for an hour (or until the barley is tender and all the liquid has been absorbed).
Season to taste.
To Complete the Dish:
Combine the beef and barley into a sauce pan over a gentle heat, until heated completely through
Add the smoked butter and mix through until the dish looks glossy.
In a separate pan, wilt the spinach with a little butter and seasoning.
Serve on a warm plate with the beef and barley on the bottom, topping with spinach and crème fraiche, then sprinkle over chopped herbs to finish.
Eat while piping hot for a proper winter warmer.
1kg Beef Shin
½ Garlic Bulb chopped
50ml Soy Sauce
400ml Beef Stock (or enough to cover the meat)
3 Star Anise
3 Sprigs of Thyme
2 dsps Black Treacle
A good pinch of Black Pepper
1kg Pearl Barley
1 Carrot finely diced
1 Celery Stick finely diced
1 Medium Onion finely diced
3 Cloves of Garlic finely chopped
2 Litres Beef Stock
3 Sprigs of Thyme (leaves only)
Completing the Dish
50g smoked butter
200g braised beef
300g cooked barley
Dsp crème fraîche
A sprinkle of chopped herbs