Beef Rib Trim & Beef Shin Selection

Two slow cook classic cuts!

Availability: In stock

£35.00
PRICE PER KILO: £19.89
CODE: D1122
 
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Both of these cuts are firm favourite for casseroles. The shin of beef is intensely flavoursome and holds its shape well in casseroles and hearty stews. Our beef rib trim is a flavoursome meat, ideal for slow cooking, this unusual cut has proved immensely popular ever since we first offered it. The beefy taste has the same depth and richness as one of our ribeye steaks.
  • Our richest, most flavoursome slow cook cuts
  • Prepared and hand cut from our own grass-fed, fully matured beef
  • Ideal for beef casseroles
  • 8-12 Servings
Box Contains:

  • 2 packs Beef Rib Trim (pack weight 440g)
  • 2 packs Shin of Beef, boneless (pack weight 440g)
SERVINGS    
 
8-12
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Shin of Beef

Nutritional Values (Typical per 100g)
Energy: 586 kJ / 140 kcal, Fat: 6.4g, of which Saturates: 2.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 21.4g, Salt: 0.14g

Beef Rib Trim

Nutritional Values (Typical per 100g)
Energy: 1052 kJ / 253 kcal, Fat: 19.8g, of which Saturates: 8.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.8g, Salt: 0.13g
Shin of Beef

About 30 minutes before cooking, remove the defrosted meat from its packaging and par dry with kitchen paper. Allow the meat to come to room temperature.
Pre-heat the oven to 140°C / 275-325°F / Gas 1-3. Heat a large ovenproof pan on a high heat. Add a little oil and seat the meat until nicely browned all over. Than take out the meat and sear any vegetables in this pan. Add stock/wine and place the meat back in the pan, ensuring the liquid covers at least « of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven or continue to simmer gently on the hob at a very low heat.
Check from time to time and top up with liquid if needed. Cooking times vary depending on the cut and your oven, but as a rule, try to check casseroles after an hour and reqular intervals after. The easiest way to check joints is to use a meat fork, insering into the thickest part.

Beef Rib Trim

Prepare the Meat: At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to come to room temperature. Pre-heat the oven to 140°C-160°C/275-325°F/Gas 1-3. About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.
Sear for Flavour: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over. Do not burn the meat as it makes it taste bitter. Then take out the meat and sear the vegetables until nicely caramelised.
Add the Liquid: After searing the vegetables, place the meat back in the pan. Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves. Make sure that the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob. This is known as Èdeglazing'. Avoid boiling too quickly as this can make the meat stringy.
The Cooking Process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method. Check from time to time and top up with liquid if needed.
Test the Meat: Cooking times vary depending on the cut and your oven. As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it

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