Shin of Beef

[ConorD]

anyone every cooked one? Came across a nice boned shin of beef and was tempted but ad half a ton of meat to cook already so not the time to experiment - that said I am thinking I could get away with Sunday afternoon/evening for a trial run and wanted some advice.

It had quite a think membrane around it which I guess needs to be removed but any other advice like should I treat it like brisket for required final consisency??

[keith157]

Don't sweat too much if the membrane isn't the dreaded "silverskin" shin cooks up beautifully for casseroles & pot roast so for consistency I'd aim for brisket tenderness, het what can go wrong

[aris]

Shin makes amazing stews. Not sure about BBQ - but It does have a fair bit of collagen in it which melts and makes a very nice rich and sticky consistency when stewed/braised for several hours. If you can get the shin bone (you should be able to swag it for free), get the butcher to cut it into pieces (a band saw makes this easy), and put that in your stew too. The marrow will make the flavour go over the top!

[ConorD]

I've stewed it before and agree it is lovely but I am thinking of WSM'ing it and see what I can create.

[biggus_richus]

Funny you should mention it - I was watching that Channel 4 cookery yawn-fest on Sunday morning and Simon Rimmer slow cooked a shin to make pulled beef.

It temporarily pulled me out of my meat hangover (SYD homework the evening before) wondering if it could be done on a smoker.

It didn't half look like it shrunk a lot. Reckon you'd want to cook it in a tray to get all that goodness that aris speaks of. But if the cut's cheap enough, what's the worst that could happen?

[ConorD]

Ahhh the Dr. Pepper approach to bbq - what's the worst that could happen

Yeah I was thinking that I would try it in a try and then wrap with a marinade - or wait for my newly purchased syringes to get delivered and inject a load into it so that it doesn't shrink so much.

Looks like it will be 'Experiment Sunday' again.

[tommo666]

Even on a foodie/gastro/gourmet/jumpedupsnobbytypesite it's around 5.60 a kilo. So a normal butcher should be cheaper

[keith157]

I'd tray it but PLEASE don't go for thin foil trays, pop in to Asda, buy their set of cheap trays (2 sizes less than £4) and double line them in foil. They don't wobble all over the place. A competitor nearly lost his beef this year at Grillstock using foils, he lost a bit of the "Aux Jus" (juices) but managed to keep the brisket intact. Not having done shin work your timings around a similar sized brisket then check it 2/3 of the way through for safety's sake. What could go wrong
A. Undercooked put it back
b.Overcooked if inedible, finely dice add to chilli
3. Anything unexpected.......post ask and hope

[ConorD]

thanks guys - I will be picking it up today and probably cooking Sunday. I'll let you know how it goes.