Shin Beef

[Deleted User]

I bought some in Sainsbobs a few weeks ago and have shoved it in the freezer for the winter time It was only £ 2 a kilo so I bought about £3.00 worth.When the weather turns chilly I shall stick it in my slow cooker overnight with carrots,onions ect and next day have a big pan that will make me not only a nice dinner but a good few pie fillings as well Shin is a lovely cut of meat and far superior to the normal 'stewing steak. Well worth buying if you see it on the offer

newleaf

I use it to make chilli con carne in my pressure cooker: Brown a chopped onion, add the chopped meat, stock, and your usual seasonings and spices. (I use cumin seeds, chilli powder and a dash of cocoa). Cook at pressure, I do mine for about 20mins. Release pressure, thicken with some cornflour and put either previously cooked or tinned kidney beans in right at the end, and warm through. Serve with rice or a baked potato (either of which I do in my Remoska).

Maitane

Mmmm... I made a splendiferous curry with the cheapo curry sauce and a tonne of chillis and beef shin. It was gorgeous. It's Mr Maitane's favourite cut of beef.

kirstyreanne

Make a Stifado (Greek Stew)

Marinade beef overnight in red wine, cinnamon, nutmeg, cloves, rosemary & bayleaf. Fry onion & add to the mixture, add tin of tomatoes & generous squeeze tomato puree. Salt & pepper to taste & then add whole shallots.

Bung it all in the slow cooker if you have one or simmer slowly on the hob for as long as possible. If you use the slow cooker you may need to thicken the sauce.

HTH

jayne_just_learning

This week's Cook Yourself Thin used beef shin for a healthy chilli cooked in the oven not a pressure cooker. Haven't tried it yet but looked good on TV! Recipe will be on https://www.channel4.com/food

and I don't much care what the weather is doing I can eat chilli or casserole anytime but I am enjoying the lovely sunshine!

bargainbetty

I was going to echo the stews at the top of hte page, possibly with the additional of about half a pint of dark ale during the cooking. Black Sheep works particularly well.

Larumbelle

Mmmm shin is my favourite beef cut. As well as the other suggestions I make big vats of fajita and taco filling to freeze. Slow-cook it for a few hours with peppers, onions, kidney beans, sweetcorn, some garlic. Spices - cumin, chilli, plus some oregano/marjoram/coriander leaf depending on which you have in. Add enough water to make it 'wet' and check every now and then in case you need to add a little more.

I agree that it makes fantastic steak and kidney pie or pudding, too! When I make pies I freeze the filling and pastry separately rather than the finished pie as I find it can go soggy otherwise.

Maitane

Oooh, I know I said before in this thread that you can do it in the cheapo curry sauce and it's great, well there's a Madhur Jaffrey korma that is amazing with beef shin and you can do it in the slow cooker.
Nom, curry.

Mrs_Bones

Clearing the freezer out I've found a 390g piece of Shin Beef. I'm thinking it would be best cooked slow in something like a stew and that it will feed 2 people. I'd normal cook something like that in the same way as stewing meat with onions in a rich beef gravy but fancy trying something a bit different. So does anyone have any yummy recipes I could try with it?

Thanks

Diflower

Shin is stewing beef and very yummy. It does indeed need long slow cooking.
I made this the other week and it was really good. I didn't marinate but just put all the flavourings in a bag and shook the meat in it. I'd give shin 3 hours or so (or use a slow cooker).

http://www.simplybeefandlamb.co.uk/recipeclub/recipe/AromaticBeefwithOrangeandApricots/