Help - replacement for beef shin?

Gillby1

Hi all,

I have a recipe for steak and kidney pudding, and it calls for beef shin. I can't find meat specifically labelled as shin, so wondered what i should use instead? Is any ol' stewing steak suitable?

Thanks

Gilly

shykins

if u cook it slow stewing steak will be fine.. otherwise u can use braising steak or any other beef come to that

HTH
x

Bossyboots

shykins wrote:

if u cook it slow stewing steak will be fine.. otherwise u can use braising steak or any other beef come to that

HTH
x

I like to use braising steak anyway rather than shin.

Sarahsaver

I made a fantastic pie once with one of the tins of stewed steak from Aldis, added a bit of extra onion;)

cardtart_2

Have you gone to a traditional butcher for shin beef ?Also I am sure I have bought it at Morrissons in the past.

Burlesque_Babe

If you can find skirt of beef, that is even better as the fibres break apart when cooked long and slow (3-4 hours is best). However, it really must be marinated for 24 hours beforehand in some red wine for the acid to start to break the fibres down . Cheap wine is ok (I freeze any leftover bits of red wine in ice cube trays for stuff like that!)

eileenfromplaistow

Left-over wine - what's that!!!!!!!!!

eileenfromplaistow

Seriously, though. I find shin takes a bit of cutting up, let alone cooking time, but I sometimes use "frying steak" when it has been reduced, as it is like shoe leather when fried, but tender when curried or casseroled.

pol

For pies and puddings, I use shin, skirt, chuck, stewing or braising, they all taste good. I cook it a bit in one piece then cut up into chunks. It's easier on the arthriticky fingers!

pol

Sarahsaver

stick the meat in a bowl and cut it with scissors if you have movement trouble. I've had a stroke and the scissors save me from a lot of pain and chopped fingers!