Shin of beef with ginger and soy sauce

This recipe was take form Hugh Fearnley-Whittingstall's Every Day book which can also be found here. It really nice and not too fiery despite the addition of chillies. The long, slow cooking makes the beef meltingly soft and shin of beef is a very economically priced cut which means that this could make a great alternative to a traditional Sunday dinner. I served it here, as suggested by Hugh, with noodles and cavalo nero, but i have served it with rice before which is lovely for soaking up the flavourful sauce.It does take quite a while to cook, but once it's on then it can be left, there is little preparation, especially if you get your butcher to chop the meat for you. this means once it's in the oven (or on the stove on a low heat) you can be doing other things while the gorgeous aromas fill your kitchen.  This has long been an addition to my repertoire and I think that if you try it, it will soon become and addition to yours!!