beef shin

Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal

Beef and red wine stew

beef shin 1kg,

flour

olive oil

onions 2 large, diced

garlic 1 clove, crushed

tomato purée 1 tbsp

rosemary a few sprigs,

thyme a few sprigs,

red wine 375 milliliters

beef stock 300 milliliters

flat-leaf parsley ½ a small bunch, finely chopped

potato

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Chinese braised beef with ginger

vegetable oil

beef

onions

ginger

garlic

coriander

tsp Chinese five-spice powder

star anise

tsp black peppercorn

dark brown muscovado sugar

soy sauce

tomato purée

beef stock

jasmine rice

Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.

Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.

Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Instant Pot Beef Vindaloo

onion

green chili (sliced)

tomato (chopped)

water

ghee

tsp ground cinnamon

cloves

mango powder

tsp turmeric

tbsp Kashmiri chili powder

tsp black pepper

onion (chopped)

ginger (minced)

lemon juice

tsp coarse sea salt

tsp honey

tamarind pulp

tbsp white vinegar

cardamom pods (bashed)

In a blender, add chopped onion, garlic, ginger, honey, tamarind pulp, lemon juice, vinegar,  ground spices, mango powder,  salt and black pepper and pulse until smooth.

Add beef. paste and cardamom pods in a bowl and mix well. Refrigerate to marinate for about 24 hours.

Now, heat ghee in the inner pot of Instant pot and add onion wedges. 

Sauté for about 10 minutes and add beef with marinade.

Cook for about 5 minutes and add remaining ingredients in the Instant pot.

Close the lid and press the “Manual” button.

Cook for about 35 minutes on HIGH pressure and release the pressure naturally through the steam vent.

Open the lid and remove the solids from the sauce and press the “Sauté” button.

After 10 minutes, dish out and serve hot.

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

Beef in red wine with melting onions

butter

onions,

garlic cloves, halved

tbsp plain flour

piece beef skirt

tbsp oil

bay leaves

red wine

300 milliliters strong beef stock

mushrooms, halved (we used small Portobello mushrooms)

chopped parsley, to serve (optional)

Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.

Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.

Heat the oil in the same casserole dish you cooked the onions in (there’s no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.

After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat – if it’s tender, remove from the oven. If it’s still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

This is my Mom's delicious Chinese Spiced Beef Shin Shank 滷牛腱 that she always makes for us on our visits home.  It is a slow cooked soy and spices flavored shin of beef that becomes deliciously tender and fragrant with beautiful stripes of translucent melty tendons patterning the sliced beef.

Chinese Spiced Beef Shin Shank 滷牛腱

beef golden coin muscles

tangerine peel

cinnamon

tsp nutmeg

tsp fennel

Shao Shing Rice Wine

sugar

Blanch the beef shin in boiling water for 1 minute.

Pour out water and add fresh water.  Add all other ingredients and bring to a boil.  Add the beef shins and cover.

Boil at medium for 1 hour, lower heat to shimmer and cook for another 1 to 1 1/2 hour until tender.  When tender a knife will easily go through the meat.

Separate beef shins from liquid and chill both separately in refrigerator.

When ready to serve slice the beef shins thinly, arranging nicely on a plate.  Spoon out 1/2 cup sauce from saved cooking liquid and heat up in a small pan.  Pour over the chinese spiced beef shins.

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

Beef bourguignon with celeriac mash

tbsp goose fat

shin beef,

smoked streaky bacon, sliced

shallot

chestnut mushrooms (about 20)

garlic cloves, sliced

bouquet garni (see know-how below)

red wine, Burgundy is good

(about 1) celeriac

tbsp olive oil,

rosemary and thyme sprigs

cardamom pods

Heat a large casserole pan and add 1 tbsp goose fat.

Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.

Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.

Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.

Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Cook for 3 hrs.

If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.

To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.

Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.

After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.

Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.

Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.

Meltingly tender beef shin is slow cooked for four hours to achieve a dark and rich ragù. This recipe makes enough for 12 people, so serve at a dinner party or freeze the other half for another day. Why not bake it into our peppered beef and mushroom pie?

Beef shin and ale ragù

2kg higher-welfare British beef shin slices (see tips)

soffritto mix (see Know-how)

garlic cloves, crushed

tomato paste

anchovy

tbsp English mustard

dark ale

x 400 grams tins chopped tomatoes

Worcestershire sauce

potatoes pasta

parsley

You’ll also need…

casserole

Heat the oven to 180°C/160°C fan/gas 4. Heat a splash of oil in the casserole over a medium-high heat. Season the beef, then add to the casserole in batches. Fry for 6-8 minutes, turning halfway through, until golden. Put on a plate.

Deglaze the pan by adding a good splash of water and scraping the bottom with a wooden spoon to release any stuck-on crispy bits, then pour into a jug and set aside.

Heat the remaining oil and butter in the pan, then add the soffritto mix and the garlic with a pinch of salt. Cook over a medium heat for 10-15 minutes until softened and starting to colour. Add the tomato paste, anchovies (see tips) and mustard, then stir. Pour in the ale and bubble for 4-5 minutes, then add the chopped tomatoes, beef stock and reserved deglazing mixture.

Return the meat to the pan, stir, then bring to a simmer. Cover and put in the oven to cook for 3 hours.

Remove the lid, stir, then cook uncovered for 1-1½ hours more until the meat is fall-apart tender.

Remove the meat from the sauce, then shred using 2 forks, discarding any cartilage that hasn’t melted. Put the pan over a medium heat and bubble gently for 15 minutes to reduce. Return the meat to the pan, stir in the Worcestershire sauce, then taste and season.

Serve half with mash or stirred into pasta, topped with parsley. Store the rest.

Take your chilli to new levels by using slow-cooked beef shin instead of mince. Melt-in-the-mouth and beautifully spiced. You'll never look back.

Beef Shin Chilli

Beef Shin

Red Onion

Bell Pepper

Cumin

Coriander

Smoked Paprika

Chipotle Chilli Flake

Cayenne Pepper

Tomato Purée

Red Wine

Plum Tomato

Beef Stock

Drained Cooked Black Beans

Rice

Sour Cream

Salt

Black Pepper

Chop your beef shin into large pieces about 3 inches big.

Finely slice your onions, dice your red pepper and grate your garlic.

Heat a small glug of oil in a large frying pan over a medium-high heat. Add half of your beef shin and season generously with salt and pepper. Fry until browned on all sides, which should take a few mins. Remove from the pan and repeat with your remaining meat. Set aside.

In a large casserole dish, heat a good glug of olive oil over a medium heat. Add your onion and cook out for 10 mins until soft. Tip in your red pepper and fry for another 5 mins until it is all soft and just starting to caramelise.

Pop your garlic in the pan and cook out for a minute. Add your cumin, coriander, paprika, cayenne pepper, chipotle flakes and tomato purée to the pan and cook out for 2 mins until your spices are fragrant and your tomato purée has darkened in colour.

Add your beef back into the pan and pour your wine over the top. Allow it to bubble and reduce away, then tip in your plum tomatoes and beef stock.

Once simmering, pop a lid on the casserole and pop it in the oven. Cook for 3 and a half hours.

Remove your casserole from the oven and take off the lid. Pour in your drained tin of black beans and give it a good stir. Pop the lid back on and cook for another 30 mins.

Shred up your meat a little with two forks, then give the dish a final seasoning check.

Serve up over fluffy rice or a baked potato. Top with a dollop of sour cream and a sprinkle of coriander, then tuck in.

Hiya, could I use beef fillet tails instead of shin??

Great recipe for batch cooking. I adjusted to cook in pressure cooker (halved the liquids, on High 35 mins) adding the black beans and bell pepper at the end when reheating to retain some colour.

hi there
just to ask 
should i remove the onions and peppers/garlic before separately mixing / heating the spices and moving on

Is it 1kg of boneless or bone-in beef shin?

Can you make this in a slow cooker? Ho long do you need to cook for?

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Top 8 beef shin recipes from across the web

The most viewed beef shin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef and red wine stew

Chinese braised beef with ginger

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Beef in red wine with melting onion...

Chinese Spiced Beef Shin Shank 滷牛腱

Beef bourguignon with celeriac mash

Beef shin and ale ragù

Beef Shin Chilli

The most viewed beef shin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine