Date Archives September 2019

Soy & Ginger Shin of Beef


hin of beef is so cheap and versatile and as long as you have a little bit of time on your hands to sit back, do nothing and watch and smell it turning into heavenly supper then you’re in for a treat. You can make many stews with shin of beef, traditional mushroom and bacon with some crunchy dumplings or an Asian themed dinner with some soy!

Adapted from River Cottage

Serves 4

  • 1-1.5kg shin beef (cut into chunks or big pieces)\
  • 1 red onion, chopped
  • 6 garlic cloves, sliced
  • 2 thumb sized piece fresh ginger, sliced
  • 3 tbsp tart jam e.g. redcurrant or plum
  • 150ml soy sauce
  • 350-500ml apple juice
  • 2 tbsp cider vinegar
  • 2 dried chillis
  • Rice to serve
  • Lime
  • Coriander chopped
  1. Preheat the oven to 140 degrees.
  2. Heat a heavy cast-iron casserola pan over a medium high heat and add a splash of sunflower oil. Season he chunks of meat and add these to the pan to brown well on all sides.
  3. Once browned, remove and set aside on a plate.
  4. Reduce the heat of the pan to medium and add the onion and cook gently until starting to soften. Add the garlic and ginger and continue to cook for a few minutes until everything is starting to brown slightly (but not burn).
  5. Next return the meat to the pan and stir to combine.
  6. Add the jam and stir, followed by the soy sauce.
  7. Add enough apple juice to cover the meat but not drown it.
  8. Finally add the vinegar and the chillis.
  9. Cover with a lid and place in the oven for about 2 1/2 – 3 hours, checking a few times along the way.
  10. Before serving, sort out your rice recipe! I cooked some brown rice, squeezed in some lime and chopped coriander.
  11. Remove the lid of the casserole after about 2 1/2 hours and turn up the heat to about 200 to brown the top of the meat (if you like).
  12. When ready to serve, spoon on top of the rice and serve with a wedge of lime and some fresh steamed green vegetables.

Hugh serves his with noodles…but I’ve never been a fan. I think this works far better with some zesty lime rice.