Shin of Beef

£7.75 per kilogram

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  • Shin of Beef

This 'kitchen-ready' cut is lighter in fat than the rib trim, and has a slightly more mellow taste. It's an excellent choice for all conventional stews and casseroles, delivering bags of flavour and a superb texture after several hours' slow cooking.

Great value boneless cut of beef.

Slow cook this cut for it to become tender like fillet.

Ideal for beef casseroles.

Braising is a cooking technique where you slow cook a tough cut of meat in just enough liquid to cover the meat half way. The main reason to use this cooking method is to tenderize the meat.

The next step is to brown the beef. A nicely browned piece of meat is a lot more appetizing. When you sear beef, it forms a very flavorful brown crust. To brown the beef, first pat it dry and dredge it in flour. Shake off any excess flour. A thin coating of flour will help the beef brown more evenly, and will help prevent it from burning or sticking to the pan. Next, heat a bit of oil in a pan over medium high. Cook each side of your piece of beef until it has a nice brown color. Remove the beef from the pan.

Choose some vegetables and herbs and in the same pan you browned the beef, sauté the vegetables and herbs over medium heat for about a minute to release their flavors.

Finally, add vegetable and meat to a pot and it's time for the all-important liquid. This is what makes it braised beef.

WaterWineStockBeer / Cider

Now it's time to cook the beef! Whether you're braising beef on the stove or in the oven, here are the guidelines you need to follow:

You need to have a tight lid on your pot or dish. You don't want any moisture escaping – it's there to keep your meat from burning, and to allow it to get hot enough to melt the collagen.When braising beef, the liquid should be kept at a simmer. If it's boiling, reduce the heat. For the stove, you can usually leave the burner on low to keep it at a simmer. For the oven, anywhere between 250F and 350F works. Just remember, the lower the temperature, the longer the beef needs to cook.To test whether the beef is done, try pulling it apart with a fork. It should fall apart. Of course, the only way to really be sure that the meat is cooked is with a meat thermometer. It should have reached a temperature of about 160F.

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