4x packs Shin of Beef (Boneless)

A firm favourite for casseroles

Availability: In stock

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  (255 reviews)     
This beefy cut is intensely flavoursome and holds its shape well in casseroles and hearty stews. It works best of all with long, slow braising, so that the connective tissue melts into glossy, rich gravy. Delicious!
  • Great value boneless cut of beef
  • Hand cut from our own grass-fed, fully matured beef
  • Ideal for really rich, tasty casseroles
Box Contains:

  • 4 packs Beef Shin, boneless, 4-6 slices per pack (pack weight 440g)
  Professionally shock frozen
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information (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
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.
To View our Boneless Shin of Beef Bourguignon recipe Click Here

To View our Boneless Shin of Beef with Gremolata recipe Click Here

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