Shin of Beef 1kg – Just Beautiful
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What is Beef Shin good for
- How Can I Cook It? Perfect in a rich tasty casserole as it will thicken up the sauce itself.
- What Else Could I Use? For something to slow cook or braise try braising steak or oxtail.
- Did You Know?
Is Stewing Beef the same as Shin of Beef
The stewing steak is ready at least half an hour earlier, but although it’s tender, it lacks the gorgeous silky gelatinous texture of the shin, and the gravy is thinner and less unctuous.
Delia, as usual, is right. If you’ve got the time to cook it, then opt for shin.
Shin of Beef
This beef shin recipe shows you how to slow cook a shin of beef cut to give you some delicious tender meat that falls off the bone. In this recipe, I cook the meat in my Dutch oven, but you can also make the same recipe in a crockpot or an Instant Pot. Shin of Beef 1kg
What is beef shin?
Beef shin or beef shank is a cut of meat from the leg of the heifer or steer. As it comes from the leg, which carries the weight of the animal, the meat is quite tough. Shin of Beef 1kg
It has a fair amount of muscle in the meat, and hence can be quite a cheap cut of meat where we live.
I recommend you ask your butcher to cut the meat into 3-4cm thick pieces, as they will most likely have some thick bone in them.
The butcher will have his own bandsaw to do this I imagine. I would allow one piece of meat per person. Shin of Beef 1kg
Ingredients
- 3 pieces of beef shin (1200g) (use one piece per person)
- 70g button mushrooms
- 85g smoked pancetta
- 1 onion
- 3 Cloves
- 4 shallots
- 4 cloves garlic
- Salt and Pepper
- 400ml Beef stock
- 200 ml Red Wine
- 1 celery stalk
- 2 sprigs fresh Rosemary
- 1 sprig fresh thyme
- 2 bay leaves
- 2 large carrots
- Salt and pepper
For the gravy
- 1 beef OXO cube
- 1 tbsp gravy granules
Instructions
- Pre-heat the oven to 170C.
- Prepare the vegetables: wash and slice the celery, peel the shallots, garlic cloves and carrots. Peel the onion and prick it with the cloves.
- Fry the pancetta in a pan and remove to your casserole dish, leaving the fat to brown the beef pieces on both sides.
- After browning the beef, season both sides with salt and freshly ground pepper, and place the meat in the casserole. Shin of Beef 1kg
- Then add the celery, shallots, garlic, bay leaves, onion, mushrooms, rosemary and thyme to the casserole dish and finally add the stock and red wine.
- There should be enough liquid to almost cover the meat.
- Cover the casserole with a tight-fitting lid and place in the oven for 3 hours. After 3 hours slice the carrots and add them to the casserole dish.
- Check the liquid level – if it has dropped too much, top up with some water.
- Turn over the meat and put the casserole back into the oven.
- Cook for one more hour and remove from the oven. Shin of Beef 1kg
- Remove the meat from the bones with two forks and keep warm before serving up.
For the gravy
- Sieve the liquid into a jug and let it settle. Remove any fat with a ladle. Then use the remaining liquid to make some gravy in a pan, using an Oxo cube and some gravy granules.
Also known as the shank, it is a cut of shin of beef taken from the front lower leg of a steer.
Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat. Shin of Beef 1kg
Recipe – Shin of Beef with Pasilla Chilli, Rosemary and Prunes
1. Preheat the oven to 130°C/250°F/gas 1/2.
Then season the beef chunks well with salt and pepper.
Heat a frying pan over a medium heat and when hot, add the chillies.
Toast for a minute or two until they start smelling aromatic but take care not to burn or they will taste bitter.
Remove from the pan and soak the chillies in just enough boiling water to cover.
2. Heat a tablespoon of oil in the bottom of a heavy-based casserole dish over a medium high heat and fry the lardons in two batches until browned and crispy.
Set aside in a large bowl, turn the heat down a touch and add the shallots and garlic, seasoning well, and frying them in the fat of the lardons in two batches until soft and a little coloured.
Remove from the pan and add to the bowl with the lardons.
3. Add another tablespoon of oil to the pan, turn the heat right up and fry the mushrooms for about 10 minutes until any moisture from the mushrooms has evaporated and they have turned golden.
Set aside on a plate for later. Shin of Beef 1kg
4. Add the remaining tablespoon of oil and fry the pieces of beef over the high flame until browned all over.
Now pour in the vinegar and wine, letting them bubble and de-glaze the pan (if your pan is black and burnt from browning the beef, wipe it out with a clean dishcloth first) before returning the pancetta, shallots and garlic to the pan, along with the prunes, stock and rosemary. Shin of Beef 1kg
Bring to the boil, cover and transfer to the oven. Cook for 4 hours or until the beef is soft and falling apart.
5. Just before you serve the stew, add the mushrooms, stir, and allow the stew to bubble a little over a medium-low heat.
Serve with the Spanish style mashed potato, sweet potato or polenta and a green vegetable.
Tip
Browning the beef shin in a few large pieces instead of lots of small chunks will take a fraction of the time. If you can’t get shin, by all means use another stewing cut, but shin has brilliant depth of flavour.
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