IN SEASON
BEEF SHIN
Beef shin comes from the foreleg of the cow, and can be found either with or without bones. It does contain some gristle, which makes it perfect for
slow cooking: this gristle will turn into jelly when cooked long and slow, which will
release an even greater depth of fl avour. It’s an aff ordable cut of meat that can be found diced, sliced or whole.
Yurt Lush head chef Oscar Davis has worked with Michelin-starred Josh Eggleton for some time. His food refl ects his 'fi eld-to-fork' ethos, and the Yurt Lush menu focuses on simple food that reduces waste, and champions lesser-used ingredients and cuts of meat.
“This is a great dish to create at home as once the beef is in the oven you don’t have to worry about it at all and it’s absolutely delicious. This dish was one of the fi rst we came up with for the new Yurt Bistro and really shows how with a little more time and eff ort you can turn a cheaper cut into something pretty tasty.” OSCAR DAVIS, HEAD CHEF, YURT LUSH, BRISTOL.
BEEF SHIN, JANUARY KING CABBAGE AND RAPESEED MASH FOR THE SHIN: 2 kg good quality beef shin 4 white onions 1 bulb of garlic 2 carrots 2 celery sticks 1 tbsp black peppercorns, freshly ground 2 sprigs of fresh thyme 1 bay leaf 1 litre IPA 500ml beef stock Knob of butter
SERVES 4
FOR THE MASH: 1 kg quality potatoes, peeled 100ml good quality rapeseed oil 25g butter Seasoning to taste
1 Preheat oven to 180C / Gas 4.
2 Firstly peel your carrots, onions and garlic and roughly dice into 2cm pieces along with
your celery and set aside.
3 Next you will need to break down your shin into four manageable sized pieces and remove the sinew (tough fi brous tissue) that won’t break down with any amount of cooking. Leave the majority of the fat still on the meat as this will render soft during the cooking process and is delicious - it also adds a lot of fl avour to the sauce.
4 Take a heavy based frying pan and heat on a hob. Whilst waiting for the pan to get up to temperature, generously season your shin pieces with sea salt and freshly ground black pepper. Seal your shin in the pan one piece at a time using a bit of the butter to get a nice caramelised colour. Set aside.
5 Next, sweat down / soften your carrots, onions and celery in an ovenproof dish until the onions are translucent. Then add the garlic and cook for a further 3 minutes, followed by the thyme and bay.
6 Remove the ovenproof dish from the hob and add your sealed shin pieces and the IPA.
The shin should be nearly submerged. Cover with greaseproof paper and a lid before transferring to the oven.
7 Allow to cook for 30 minutes at 180C / Gas 4 and then 3 hours at 160C / Gas 3, turning the shin halfway through. The shin should be soft to touch, almost falling apart but still retaining its shape.
8 Whilst the shin is cooking, add your peeled potato to cold salted water and boil until falling apart and tender. Strain and push through a sieve. Then use a spatula to gradually fold in the rapeseed oil and butter until you have a smooth and shiny texture. Season to taste.
9 Remove the shin pieces from the pan and strain the veg through a sieve so you are left with the juice. Reduce this liquid in a pan along with 500ml of good quality beef stock until it has halved in quantity. Use this to glaze your shin pieces before serving.
10 Serve together in a bowl along with seasonal greens.
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