Keto Beef Shin with Creamed Brussels Sprouts: beautiful, comfort food at its best and only 8.5g carbs per serving.
How can anyone resist meat when it’s so sweetly succulent and tender? Shin, also known as shank, isn’t a popular cut of meat. But that’s probably because many people regard it as a hard, chewy meat. What they perhaps don’t realise, is that the tough connective tissue that runs through it brakes down when cooked for a long time over low heat.
Braising, or slow cooking, results in a tender, moist, richly flavoured meat that falls apart as you cut it. In fact, you don’t really need a knife at all to cut into this.
I love shin. It is one of the most economical cuts of meat you can find yet one of the most luscious, if you know how to cook it. And it isn’t difficult at all. Whether you buy shin with the bone or a stewing piece that has been de-boned, you’ll be amazed at how good it will turn out.
As an accompaniment for this beautiful beef shin, I chose Creamed Brussels Sprouts. Sprouts are a bit like Marmite. You either love them or hate them. Which doesn’t come as a surprise, given that, traditionally, they’re simply boiled and put on a plate in all their bitter, tasteless glory. Although they are a must-have at Christmas, let’s face it, most of us can’t stand the sight and smell of them and we’ll skirt around Sprouts while eating our roast.
This year, for the first time ever, I didn’t do any Christmas cooking. Instead, we had our Christmas dinner at a swanky hotel in London, where we were served an array of wonderful courses. And no Brussels Sprouts anywhere. Or so I thought, until the main dish was served. The sprouts had been turned to a delicious, sweet, creamy concoction that was simply taken to a new level.
As I was savouring my very keto-friendly food, I decided there and then that I would try and recreate that artistry once I got home. And I did. Two days later, Brussels Sprouts sitting in my fridge were begging to be cooked. So I put my creative hat on and worked a little bit of magic. Well. Not really. But the Sprouts turned out a revelation. I’m now a 100% convert. From hater to lover. Literally overnight.
With a bucket load of iron and potassium, you can forgive the medium carbohydrate content of Brussels Sprouts. These little powerhouses are high in protein and fiber. They are also an excellent source of vitamin C and K, plus they have a list of nutrients as long as your arm. It would be rude not to eat them. Especially when they taste this good.
How to make Keto Beef Shin with Creamed Brussels Sprouts.
One word: easily. All you need is patience, because both the Shin of Beef and the Brussels Sprouts will take a long time to cook. It is literally a case of having two pans on the go and letting the slow cooking do its wizardry. While your food simmers away happily, you have plenty of time to grill or pan fry 3 thin slices of pancetta or bacon.
To make it keto friendly, I used a lot of cooking fat for this meal, plus a good dose of double (heavy) cream. The result? A high fat, low carb, super healthy and mouth-watering meal. And as a bonus, it didn’t break the bank, either.
If you decide to try this rich and winter warming Keto Beef Shin with Creamed Brussels Sprouts, go right ahead and check out the recipe below.
TIP. I used boneless shin cuts. If you choose on-the-bone slices, make sure to cut snippets all around the edges with scissors. This will stop the meat from curling up as a result of the membranes contracting with the heat.
I hope you enjoy my Keto Beef Shin with Creamed Brussels Sprouts.
Happy New Year!
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- Yield: 2
- Serving: 1
- Calories: 823
- Fat: 52g
- Net Carbs: 8.5g
- Protein: 71g
- 500g shin of beef
- 1 tbsp ghee or butter
- 100ml red wine
- ½ tsp organic broth granules
- ¼ tsp chilli powder
- ½ tsp fine Himalayan pink salt
- a sprinkle of nutmeg
- a sprinkle of cloves
- a generous sprinkle of freshly ground black pepper
- a sprinkle of cinnamon
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 100ml tomato passata (sieved tomatoes)
- a squirt of tomato concentrate
- 100ml water
- 300g fresh brussels sprouts (cleaned)
- 2 tbsp ghee or butter
- 1 garlic clove (minced)
- ½ shallot (minced)
- ¼ tsp cardamom powder
- ½ tsp fine pink Himalayan pink salt
- ½ tsp organic broth granules
- a sprinkle of freshly ground black pepper
- 1 tsp erythritol
- 200ml water
- 150ml double cream
- 4 thin bacon or pancetta rashers
- heat up the ghee or butter and sear the meat on both sides.
- add everything else, bring to the boil, stir, then cover with lid and turn the heat down to minimum.
- let the beef simmer for 45 minutes, turn over and simmer for another 30 minutes.
- turn the beef over one more time, adding a little more water if the sauce seems a bit dry, and simmer for 15 more minutes.
- in a shallow pan, melt the ghee or butter then add sprouts, 100ml water and all other ingredients except the cream.
- cover with lid and simmer on low heat for 30 minutes.
- stir and break up the sprouts, add 100ml water and simmer for another 20 minutes.
- uncover, stir, taste test and simmer a little longer if too watery, then stir in the cream.
- serve alongside the braised beef, garnished with crumbed, crispy bacon or pancetta.
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