Gelatinous Beef for Slow Cooking
A fantastic cut for braising and long, slow cooking, Beef Shin offers deep flavours and rich melting qualities as the beef breaks down and tenderises in the pot. Sourced exclusively from grass fed herds of heritage breed beef, this cut reflects the quality of our pedigree beef and makes for hearty and wholesome dishes all year round.
In British butchery the shin is taken from the fore shank, or the front legs of the beast, while the hind shank is referred to as the leg. As an overworked muscle of the beast, the meat here is typically tougher than the prime cuts, but the connective tissue breaks down upon slow cooking to offer melting tenderness in the pot. A forgotten cut being rediscovered by chefs and home cooks alike.
A rich cut when slow cooked, once largely forgotten but now returning to restaurant menus. To slow cook, lightly fry the Beef Shin before adding in a pre prepared mirepoix of chopped onion, carrot, and celeriac, continuing to lightly fry, before adding in half a bottle of red wine or a favourite ale, as well as beef stock, and cooking long and slow.
|Our recipe tips for cooking your Beef Shin|