chuck steak, pasty meat, shin - recipes?

scaredy_cat_2

Hi, I bought a job lot of meat from the farm shop and included in it were chuck steak, pasty beef and shin. Not really sure what pasty beef is (other than for pasties?!) but would really like to do something in the slow cooker with all of the above - combined if possible. Any help appreciated

happy35

I would have thought you could use it for casseroles but this is the beef that is used for real cornish pasties. I would be researching a recipe and having a go as amde with real beef they are supposed to be lovely

BitterAndTwisted

What recipe do you normally use when cooking with cheaper cuts of beef?

browneyedbazzi

I do a lovely shin of beef which is easy and always goes down a storm here- you can certainly use chuck as well as it is nice slow cooked. I haven't seen pasty beef before so I'm not really sure about it.

My recipe is:

Brown the beef on a high heat then set aside.Soften chopped onions and carrots in a pan with a little oil (I use a casserole dish that you can use on the hob and in the oven to save on washing). Sprinkle a tablespoon of flour over the onions and carrot then stir well. Add the beef to the pan along with a glass of red wine and enough stock to cover and throw in a couple of sprigs of rosemary. If you browned your beef in a separate pan then use the wine to de-glaze the pan before adding it to your casserole. Pop in a low oven (160C ish) and leave it there at least 3 hours but as long as you can stand it (the smell is hard to resist) - I am for 4-5 hours. I check on it once in a while and add a bit of water if it looks like it needs it.

For 1kg of beef I use 3 medium onions, 2-3 carrots, approx 250ml of wine and 500ml of stock.

All the sinew in the beef just melts away and you're left with really tender meat and a delicious gravy. I serve mine with new potatoes, broccoli or green beans and often some more carrots boiled up (the ones in the casserole go really soft and I like my veg firmer).

tori.k

pasty meat is most likely skirt beef after brisket before flank it's best slow cooked

pandora205

Traditionally skirt is used for pasties, so that could be the cut for 'pasty beef'. It is particularly good as it is lean but is finely marbled with fat which keeps the beef moist and tender, but it could become a little stringy if slow cooked.

Why not make pasties? They are lovely at this time of year... The Cornish use use onion, potato and turnip, with lots of pepper and a knob of butter. This mix would also be nice casseroled though the potato would disintegrate if slowly cooked.

scaredy_cat_2

Thanks everyone. I'm going to take it all out the freezer and make a slow cooker or oven casserole but just found a recipe from Paul Hollywood for pasties so will give that a go as well with the pasty beef.

Steve059

http://www.cornishpastyassociation.co.uk/wp-content/uploads/2013/02/recipe.pdf