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Beef shin ideas please

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  • #1

    Beef shin ideas please

    Hi all,

    I have finally cooked a beef-shin and stout pie that I am really happy with (only took about 5 attempts to get it so that it is not dry after cooking!). However, I now want to try it as a whole cross-section, in the bone, cooked in the same way, but not as a pie.

    I can do that, but I'm not sure what would go well with it. I don't just wont a roast dinner, as I'm cooking roast lamb shoulder the day after.

    Any ideas as to what would go well with it would be great.

    Thanks in advance.

    Steven
    http://www.geocities.com/nerobot/Bir...shingThumb.jpg
    Tags: None
  • #2
    Long and slow on a pile of grapes and dried apricots, some wine and morrocan influenced spices, serve it with cous cous and some good bread to dunk into the juices.

    If its on the bone beforehand, after cooking it wont be, as the meat will melt off.

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    • #3
      Originally posted by pigletwillie View Post
      Long and slow on a pile of grapes and dried apricots, some wine and morrocan influenced spices, serve it with cous cous and some good bread to dunk into the juices.

      If its on the bone beforehand, after cooking it wont be, as the meat will melt off.
      That sounds delicious. I love long-cooked tagine stylee things. Going to butchers this afternoon - will pop in and see if they have any. Will make a special Friday or Saturday dinner!
      I don't roll on Shabbos

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      • #4
        Definitely long and slow with plenty of liquid for great gravy. I'm a big fan of shallots with anything cooked slowly - they just go so sweet and gorgeous - and of course red wine. Can you cook with wine if you've given it up for Lent? Cheating I suppose. Still, it's not me that's eating it!
        Whoever plants a garden believes in the future.

        www.vegheaven.blogspot.com Updated March 9th - Spring

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        • #5
          Originally posted by pigletwillie View Post
          Long and slow on a pile of grapes and dried apricots, some wine and morrocan influenced spices, serve it with cous cous and some good bread to dunk into the juices.

          If its on the bone beforehand, after cooking it wont be, as the meat will melt off.
          Tried that (or something quite similar) with lamb scrag-end and it was very tasty!

          Steven
          http://www.geocities.com/nerobot/Bir...shingThumb.jpg

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          • #6
            Could you do some kind of goulash with it - plenty of spices and herbs, served with a good dollop of soured cream. Works with a good bit of pork, might work with beef.
            A simple dude trying to grow veg. http://haywayne.blogspot.com/

            BLOG UPDATED! http://haywayne.blogspot.com/2012/01...ar-demand.html 30/01/2012

            Practise makes us a little better, it doesn't make us perfect.

            What would Vedder do?

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            • #7
              Originally posted by nerobot View Post
              Tried that (or something quite similar) with lamb scrag-end and it was very tasty!

              Steven
              I agree, its great for any cheap cut of meat Steven. To be fair, the cheaper cuts, very often having a bone in are the tastiest bits but do need long slow cooking.
              Last edited by pigletwillie; 26-02-2009, 12:18 PM.

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              • #8
                Hot pot?? nice pastry crust? Red Cabbage
                Impossible is not a fact its an opinion...
                Impossible is not a decleration its a dare...
                Impossible is potential......


                www.danmonaghan.co.uk

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                • #9
                  Now then, less is often more.

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