Techniques for cooking beef shin in the piece

I have a large (1.5kg/3lb) piece of beef shin, in the piece with skin on. I normally use beef shin for stews, but I would like to try slow-roasting or pot roasting it in a single piece.

Have you tried this? Can you recommend any techniques?

beef slow-cooking

Best Answer

I've never used beef shin, but it's probably a good candidate for braising. Brown the outside in a pan, add aromatics (carrot, onion, celery, herbs) and beef stock, cover and let gently simmer for about 3 hours or so, until it starts to fall apart.

Once it's done, you can separate it from the juice and reduce the braising juices to a sauce that you can serve it with (you might add a bit of cornstarch slurry or a roux if you want to thicken the sauce more).

This basic technique works well for types of meat that have a lot of connective tissue.

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How should you cook shin?

Oil the beef shin then brown in a frying pan over a high heat. Transfer the beef shin to a casserole dish or slow cooker and add stock or liquid along with your choice of vegetables. The liquid should almost cover the meat. Cover the dish tightly and cook in a preheated oven or slow cooker according to the recipe.

How do you soften beef shin?

Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon.

How do I cook beef shin in the oven?

How to cook Beef Shin

Remember to remove your beef shin from the packaging, pat dry and bring to room temperature.

Pre heat your oven to 135 oc temperature.

Next choose a suitable sized oven proof casserole with a tight fitting lid.

Season the meat just prior to coloring with good quality sea salt.

Is shin beef Tough or tender?

Beef shin comes from the foreshank of the animal and, due to the the vast amount of work the muscle does, is full of connective tissues which makes the meat very tough.

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