I could not help myself buying, more delicious beef shin's from ''Neat Meat'' at the landing, Frankton, our local butcher this week.
When cooking slow cooked meats remember it is all about - browning first for flavour and then slow cooking it.
In the end, I added a few more vegetables. It is really about looking in your fridge and adding as many vegetables as you can. This will give it more flavour, more nutrition and increases the volume (feeds more people)
Names of beef slow cooked meats -
Blade steak, chuck steak, brisket, flank skirt, shin, spare ribs, oxtail, corned silverside and beef cheeks.
Rich Flavoured Beef Shin and Vegetable Recipe
Serves 6 -8
coconut oil for frying
Beef shin on the bone - I used 3 large and one little one
1 onion - sliced
250 gr mushrooms - any type, sliced
4 carrots - cut into large pieces
2 parsnips - cut into large pieces
6 cloves garlic - smashed and chopped
4 cups beef stock - unsalted or low salt
4 tbsp tomato paste
1 tbsp dried thyme
2 cups finely sliced cabbage
2 cups frozen pea's
Sea salt and pepper
4 tbsp brown rice flour / water - mix to a paste
Method
1 - In one large heavy base pot, brown your meat on both sides.
2 - In another large pot or fry pan, brown your carrots, parsnip and onions.
3 - Once the vegetables have coloured add thyme and tomato paste and cook 2 minutes.
4 - Pour vegetables on top of the meat with the stock. Bring to a simmer, and cook on low for 3 - 4 hours or until the meat is falling off the bones with the lid on.
5 - In a wok, fry your cabbage for colour, but don't over cook it, it should have a little crunch.
6 - Pour the liquid from the meat into a pot, scope off the flat and then bring to the boil. Add the rice flour mix to thicken slightly. Now pour back into the meat dish.
7 - Remove the meat and pull with two forks the meat off the bones. If the marrow has not fallen out of the bones, push it out and added it to the meat.
8 - Add the cabbage and peas to the meat, bring it up to the boil and serve.
Taste and season.
I served mine with brown rice.
