Beef shin is a great cut to cook slowly. With lots of connective tissue, when cooked slowly it becomes very tender and tasty. It’s also quite a cheap cut. I add in the bone to my braises as the marrow is so good for you.

This dish can easily be made gluten free, simply replace the soy sauce with Tamari.

oil, for frying
About 1.5kg shin of beef, on or off the bone, cut into 2cm-thick slices
2 cms of root ginger, peeled and thinly sliced
1-2 red chilli deseeded and sliced
4 cloves garlic, thinly sliced
3 tbsp redcurrant jelly
2 tbsp cider vinegar
2 cups apple juice
¼ cup soy sauce*

Heat a little oil in a large frying pan over a medium-high heat. Season the shin well, then brown it well all over in the frying pan (working in batches so you don’t overcrowd the pan, and adding a little more oil if you need to). Transfer the browned meat to a casserole dish.
Reduce the heat, add a little more oil if you need to, and add the ginger, chilli and garlic. Fry gently until softened but not coloured, then add the redcurrant jelly, cider vinegar, apple juice and soy sauce. Stir to dissolve the jelly, then let the liquid bubble up while you scrape the base of the pan with a spatula, releasing any bits of caramelised meat. Pour the contents of the pan over the meat in the casserole, add a good grinding of black pepper, then add ¾ cup water.
Bring the mixture to a simmer then cover and cook at a very low, simmer for about three hours or until completely tender. You can do this on the stove or in the oven, at 120°C.
Check the seasoning before serving with rice or noodles and some steamed Asian greens.

* Make sure you buy a good quality soy sauce! Real soy sauce is made from fermented soy beans but cheaper versions are made by taking de fatted soy meal, a by product from making soy oil. This is then hydrolyzed into amino acids and sugars with concentrated hydrochloric acid. This caustic mixture is then neutralized with alkaline sodium carbonate and flavored and coloured with corn syrup, caramel, water, salt and often MSG.

 

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