Quizzes & Puzzles20 mins ago
Give Shin A Good Beefy Taste ?
56 Answers
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
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
Answers
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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.
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.
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.
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.
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