Centre Cut Beef Shin
Big, thick shin slice with unbeatable flavours
- From the meatiest shin section with flavourful bone and marrow
- From our British beef that has been naturally reared
- Generously thick 800g slices
Price per kg:
Braise this shin beef slowly for the ultimate soft tenderness and fall-apart texture. Use the marrow to create a glossy sauce or shred the meat for fabulous pulled beef chilli.
Many slow cooked meals work best cooked in a larger batch and taste better the next day.
1. PREPARE THE MEAT
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas1-3.
2. SEAR FOR FLAVOUR
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over. Season well then take out the meat and sauté a mixture of diced onion, carrot and celery.
3. ADD THE LIQUID
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.
4. 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. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.
5. TEST THE MEAT
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork into the thickest part of the shin - it should slide in and out easily. Or simply take a piece out and taste it.
Allow a total cooking time between 3½ to 4 hrs, or until tender.