Beef Shin! What are we going to do with that? Why not slow cook it with cumin, soy, garlic, onion and most importantly 8 fat jalapeños for a fresh grassy heat. This cut has a real dark depth of flavour when cooked till it melts apart. Drool-tastic!
It's as easy as anything and dashed tasty. Let's get cooking!
You will need
Half a kilo of beef shin
4 cloves of garlic
8 big fat green jalapeños
1 medium onion
1 heaped teaspoon of cumin
2 tbsps of soy sauce
2 big tbsps of tomato paste
½ a pint of hot water
An iron crock pot for cooking it in.
And whatever you like to accompany it. Salad, rice or pasta. The world will dance merrily with your Slow Bullet Beef!
To make
First off, get your oven on at 120 degrees.
Put your crock pot on a medium high heat. After it is fair old hot, season your beef shin, chuck it in and brown on all sides.
Once browned remove from the pot
Finely chop your onion, garlic and jalapeños
Add some oil to the pot and add them in, reduce the heat to medium and fry for a few minutes
Add your tomato paste, cumin, soy sauce and hot water with a pinch of salt and some black pepper. Then plop your browned beef in
Pop it in the oven and now you are free to crack open a beer and settle down for three or four hours whilst it cooks.
After three or four hours, take the old girl out of the oven and open her up. Your beef should be all fall'y apart'y. Get two forks and in best shredding style give them a hard fork. Gettit!! ;0)
Turn the oven up to 160 and put the old girl back in the oven with the lid off for half an hour to forty five minutes. Checking that the sauce reduces to a nice thick consistency.
Once it's nice and thick you are ready!! Get it out and scoff it!!! Sometimes a nice squirt of lime at the end is really nice but it's up to you.
Enjoy!
