Give Shin A Good Beefy Taste ?

[dieseldick]

i love shin, plus its cheap. mum brought us up on shin potatoes and butter which was a sunday dinner in those days.

i add worstescer sauce a little and bisto fravy granules but i still dont get a nice beefy taste.

what can i do ? bovril maybe ? or something else. thanks

[EDDIE51]

Yes I use Bovril and beef gravy granules plus some black pepper.
I don't think worcestershire sauce adds anything so I don't use that.
You need to meat juices from the beef though as a base.
Problem is if you are just cooking for one the beef joint is not big enough to produce more than a few teaspoons of juice.

[EDDIE51]

You can buy concentrated beef stock in some supermarkets, if you can get it that is good.

[gingejbee]

I think you add considerably to the "beefy" flavour if the meat is firstly well-browned in very hot fat before any further cooking...that's when the strong beefy flavour/smell develops.

[EDDIE51]

^^ 'Searing' as suggested is very good and necessary for roasting joints like sirloin and topside. But shin of beef is for long slow cooking , it needs several hours in the oven at 'slow' or long gentle simmering in a casserole or stew.

[RandyMarsh]

I add a big dollop of bovril whilst i am browning, some beef stock and I pressure cook it for 40 minutes. omg

[Mamyalynne]

I brown the shin pieces too, add concentrated stock, onions etc and slow cook - shin has a delicious flavour and texture I find.

[hc4361]

Eddie, are you confusing shin with brisket?

[Mamyalynne]

If you can get your shin bone-in you'll get even more flavour.

[DTCwordfan]

Here to me is a great shin recipe from one of my fav chefs, Raymond Blanc and very different to meat and tatties....if you can't get shin then use chuck steak. I'm not a massive fish sauce fan so I leave that out....


1 x 3kg whole beef shin, on the bone
4 tbsp sunflower oil
4 medium onions, chopped
6 garlic cloves, finely crushed
40g ginger, peeled and finely chopped
½ red chilli, chopped
½ tsp five-spice powder
40ml dark soy sauce
60ml mirin
20g clear honey
20g miso paste
20ml sweet soy sauce (Ketchap Manis)
3 kaffir lime leaves, torn
40g pomegranate seeds
60g unsalted dry roasted peanuts, roughly chopped
a handful of coriander, roughly chopped
a handful of mint, roughly chopped

For the dressing:
1 red chilli, deseeded and finely chopped
2 garlic cloves, peeled and finely chopped
juice of 2 limes
2 tbsp Thai fish sauce
2 tsp palm or soft brown sugar

For the salad:
150g green papaya (or underripe mango), peeled, halved and sliced into fine strips
150g cucumber, halved, deseeded and sliced into thin strips
3 spring onions, finely sliced on the diagonal

Preheat your oven to 150°C, fan 130°C, gas 2. In a large casserole on a medium high heat, lightly season and sear the beef shin for 4 minutes on either side.

In a large saucepan, heat the oil on a medium high heat, then sauté the onion, garlic, ginger, chilli and five-spice for 8-10 minutes until softened and golden brown.

Stir in the dark soy sauce, mirin, honey, miso, sweet soy sauce and 500ml water. Bring to the boil. Add the beef to the cooking liquor and bring to a simmer.

Remove the pan from the heat, cover and transfer to the oven for 4 hours 30 minutes until completely tender.

Transfer the beef to a plate, then, on a high heat, reduce the cooking liquor until it starts to thicken slightly. Add the kaffir lime leaves. Break up the beef into pieces and stir back through the reduced sauce.

Mix the ingredients for the dressing together. In a large bowl, toss the ingredients for the salad with 3 tablespoons of the dressing.

Taste and correct the seasoning if necessary with the lime juice, fish sauce and palm sugar – you're looking for an even balance of salty, sweet, acid, and spicy.

Arrange the beef and jus in the centre of a large plate with the salad. Garnish with the pomegranate seeds, peanuts and a few torn leaves of the coriander and mint.

[Mamyalynne]

It won't be your childhood memory (or cheap) if you go Raymond's way.

[EcclesCake]

I'm struggling to understand why one would want to add beefy flavour to beef.......

[RandyMarsh]

or salad

[Mamyalynne]

To beef it up Eccles, give it oomph, you know.

[RandyMarsh]

oomph
eeeeeeeeeee

[dieseldick]

eccles just being her negitive self, we all know you need to add some extras to " beef up beef "

[Mamyalynne]

I have a good memory ;-)

[Mamyalynne]

Often you do DD yes.

[EcclesCake]

Rather have oomph than Bisto!!!

[Mamyalynne]

Well they must have something right having kept gravy lovers happy for well over a century.

[ladybirder]

Nice simple quick recipe there from DTC;-))