Stewed Shin Of Beef Recipe

Stewed Shin of Beef Recipe

The stewed shin of beef is a classic dish that has been enjoyed by many for its rich and hearty flavors. This dish dates back to the early 19th century when beef was a staple in many households. It was a popular way to utilize every part of the beef, including the shin, which is a tough cut of meat that requires long, slow cooking to tenderize.

Fun Fact: The shin of beef is also known as the beef shank and is located on the lower leg of the animal. It is a highly flavorful cut due to the connective tissues and marrow found within.

Now, let's get started with the recipe:

Ingredients:
- 4 pounds of shin of beef
- 1 medium-sized onion
- 1 whole clove
- 1 bay leaf
- 1 sprig of parsley
- 1 1/2 tablespoonfuls of flour
- 1 1/2 tablespoonfuls of butter or savory drippings
- 1 small slice of carrot
- 1/2 tablespoonful of salt
- 1/2 teaspoonful of pepper
- 2 quarts boiling water

Instructions:
1. Start by having the butcher cut the bone of the shin of beef into several pieces. This will help expose the marrow and enhance the flavor of the stew.

2. In a large stew-pan, combine the shin of beef, the medium-sized onion (peeled and pierced with the whole clove), bay leaf, sprig of parsley, small slice of carrot, salt, and pepper.

3. Pour the 2 quarts of boiling water into the stew-pan and bring it to a boil. Once boiling, reduce the heat and allow it to simmer for around 5-10 minutes.

4. After simmering, you have two options for cooking the stew further. If using a regular stove, you can continue simmering on low heat for approximately 6 hours. Ensure that the liquid is just simmering and not boiling vigorously.

OR

If you have a fireless cooker, transfer the stew pan into the cooker and leave it to cook for 8-9 hours. The fireless cooker will provide gentle, slow cooking, which is perfect for tenderizing the tough cut of beef.

5. While the stew is cooking, prepare the brown sauce. In a separate saucepan, melt the butter or savory drippings over medium heat. Once melted, add the flour, stirring constantly until it forms a smooth paste. Gradually add 1/4 cup of the clear soup from the stew, making sure to remove any excess fat. Continue stirring until the sauce thickens.

6. Once the stewed shin of beef is cooked, remove the pieces of beef and any marrow from the bone. Add them to the prepared brown sauce, heating gently to combine the flavors.

7. Serve the stewed shin of beef hot with the brown sauce, and perhaps some mashed potatoes or crusty bread on the side.

Fun Fact: The remaining liquid in which the meat has been cooked can be used to make a flavorful soup. Simply strain the liquid and add your choice of vegetables, herbs, and spices to create a delicious beef soup.

Similar Recipe Dishes:
The stewed shin of beef is similar to other slow-cooked beef dishes from around the world. Some popular ones include:
- Osso Bucco: An Italian dish made with cross-cut beef shanks, often braised with vegetables, white wine, and broth until the meat is tender and the marrow melts into the sauce.
- Pot-au-Feu: A French dish consisting of beef, vegetables, and herbs simmered in broth until the flavors meld together, resulting in a comforting and hearty dish.
- Beef Bourguignon: A traditional French stew made with beef, red wine, onions, mushrooms, and bacon, slow-cooked to perfection and served with crusty bread or mashed potatoes.

Each of these dishes showcases the beauty of slow-cooked beef and the ability to transform tough cuts into tender, flavorful meals. Enjoy experimenting with different recipes and flavors to find your favorite stewed beef dish!