When I was little , we'd get heat rash because we played outside and got sweaty . My grandmother would brown flour and put that on our rash, and it made the rash feel so much better. Hadn't thought about in years. Thank you for the memory.
We often have shin of beef in supermarkets here in the UK. It is a very popular cut especially witholser people. I adore it and neck too! It makes such beautiful stews! ❤
We buy this as ‘gravy beef’ in Australia. It’s actually pretty pricey here and costs the same amount as chuck steak. You can brown it for stews and the connective tissue softens into a tender gelatinous texture after a couple of hours of slow braising.
I see this cut of meat here in Ottawa at "Asian" grocery stores. I have been very tempted to buy it, so I am glad that you put out this recipe video before I did. I grew up hating parsnips and loving rutabaga. I still love rutabaga, but now I love parsnips. I would happily use both.
Cheers from South Keys Parsnip tip: clean and cut your Parsnips. Give them a coating of Olive Oil or melted butter Sprinkle with Lowrey’s Seasoned Salt. Bake 350-375 til tender! Absolute perfection!
Yes. Asian supermarkets should carry this cut. Try braising it whole (not cut up). Low and slow for a ridiculous amount of time. You end up with an egg shaped lump of meat that is thoroughly marbled with soft tendon. This needs to be cooled before cutting as it will fall apart at this point. When carving, cut across the grain. If you have a really sharp knife you can try really thin slices.
It's occasionally called "bubble meat" also, since the tendons on the inside look like little bubbles after slicing. Chinese restaurants often include sliced beef shin in the cold appetizer platters. It's poached in a spiced soy sauce based cooking liquid for a long time, chilled, and then sliced like ham.
We call it gravy beef in Australia and you can get it at most supermarkets it is great for slow cook beef curry amongst other things. I always brown it because it creates better depth of flavour.
Yes, browning it won't make the final stew any more tough. The long slow low heat cooking will convert all that connective tissue into deliciousness. It's great in beans cooked long and slow, too.
It's amazing how the chewiest cuts of beef can become completely soft when treated gently. The last time I used beef shin, I also added a cut of "beef tendon", which looked like just the huge think tendon from an upper limb, no meat at all on it. One of my favorite additions to pho, too.
I've used beef shin over here in England for decades in any stew, casserole` or for braising in anything! Love it!! PACKED with flavour and ALL the connective tissue breaks down and even more ooomph to a dish! I usually DO brown it however but have never had an issue with it!
Same, it must have got popular recently cause I often find my local Morrisons is sold out and I too brown it. I think I prefer Ox cheeks now but they're also often sold out 😢
My grandmother was born and raised in Oklahoma, and her beef stew was very simple, just beef, potatoes, carrots, salt and pepper. Yet, it was always full of flavor, without needing any special additions or seasonings.
A Chinese friend used to take me to Asian markets in the city to buy shin meat. I have her recipe for a lovely Chinese stew, though I debone shanks as I’m unwilling to make that drive. You’ve inspired me to try this recipe. Edit: the soft tendon is considered a delicacy in China, as I’m told, for its nutritional benefit.
I recently did a pot roast, used jicama in it in addition to the other vegetables. Was surprised how well it held structure during cooking process, I enjoy exploring different vegetables to bring something new to ordinary meals.
@@anneirenej I discovered this probably 10 years ago. Now they are one of my favorites. A friend of mine from France told me about using radishes and soups and stews.
Not long ago I bought a tiny jicama (never had it before). My mother mistook it for a potato and cooked it in the microwave. She later told me it was the weirdest potato she's had in a long time. I was laughing so hard it took me several minutes to tell her it wasn't a potato.
Beef shin is my 2nd favourite cut to use in a stew - oxtail being my number 1. It is commonly available here in the UK. I like the way the connective tissue gets when its slowly cooked.
Oxtail used to be inexpensive until celebrity chefs showed up. Shin is not cheap anymore either. The other day I bought four fresh pork kidneys for only $2,28. Shhh, don't tell anyone.
Brown flour! Awesome and used in French Quebec pork hock and beef meatballs rague! It makes the rague taste so good! We never add white flour and it thickens it nicely!
In Japan, you can buy Beef sinew at almost any grocery store and it has a proper place in our cuisine, a cherished one I dare say. It's great in oden and lovely as sticky salty and sweet mess over rice. Yum
Great simple recipe, Glen. Here in the UK it is relatively easy to get shin of beef, even from the large supermarkets, but we still have a few very good local butchers where the best cuts are found. I love shin as it is a cut from the the same muscle so cooks evenly. I find most stewing meat from the big supermarkets is cut into too small pieces, so cooks down to mushy sludge. Good butchers give you the whole cut and you can cut it into the size you like.
Hi, I love all your content. It's fantastic. Please keep going! UK here, I've not seen shin of beef for sale in ages and I suspect I'd have to pay an arm and a leg for it in a specialty butcher to get hold of it. Might have to though. This looked ace
I love beef shin. Not only is it cheap, the tendons in it add lovely chewiness to the meat when done right. As for the parsnip, you may think about replacing it with daikon radish. If you also replace the herbs with bay leaves, star anise, a cinnamon stick and Szechuan peppercorns, and the alcohol with more stock, you'll have something similar to the broth of the famous Taiwanese beef noodle soup (which you don't thicken). You can even try to season it with salt and soy sauce (separately) to see which one you prefer.
Where I'm from in the UK we get shin in the butchers, but you only get it as a slice through the leg in the cross section, with the bone in it and its marrow through the centre of the bone. If the shin is from the same cow you'll see the progression in the display cabinet, from the bottom to the top of the shin.
My mother and sister used to make this with ox tails ( when ox tails were cheap. Now oxtails are more expensive than short ribs).They would cook it in a slow cooker. Instead of using salt and pepper, they would use all-spice. They would thicken the stew with pig’s trotter.
We have shin of beef in supermarkets in Britain, for stew. Browning certainly doesn't harm the meat ive been doing it for years and it adds a lot of flavour, what matters is the low long cook, which tendorises it deliciously.
Yeah, the shin is quite popular here in central Europe. Mostly used for such stews and traditional Goulash recipes. That's why I lol-ed when you said it is "so cheap". It went up a lot lately.
I think I've seen beef shin at many Asian stores here in the GTA, also some European shops aswell. Haven't bought it in the past, I did know that it would make an excellent stew, ...maybe I will buy some soon. Thanks Glen😋
Seems like I have had tendon in Pho quite a lot and it's very tender. Sort of leaves my mouth feeling oily, but in a good way. I always order it when I go to Than Brothers 😃
Glen, you have the best luck experimenting with ingredients, amounts and methods. I admire your courage, especially in front of thousands of viewers. Of course, if you failed, I suppose you wouldn't necessarily show it to thousands of viewers. Plus, the price tag of this cut is very attractive! And, Julie, I love lots of vegetables, so go ahead and make your suggestions. Thanks! - Marilyn
I'm in South Texas, and have never heard of Henderson's Relish. What is it's flavor profile, say compared to Worcestershire sauce? I've not looked for any Shin but being this close to the Mexican boarder, I'm sure I could find it! Very intriguing dish.
They sure are, and there's many kinds! I leave some to keep going for the greens....sweet and tender when braised. They're a nice change up for collards & kale.
Originally from Sheffield the home of Hendos. We use it in and on everything. It's really great on Yorkshire Puddings and meat pies. And stews just aren't the same without it.
First thing I thought of, that this would be a good candidate for the pressure cooker. In my experience the long, slow braising yields slightly superior results to the pressure cooker, but cooking under pressure is faster. I've had some success extending the cook times in the pressure pot for tougher cuts of beef beyond what would be typically called for, which somewhat defeats the pressure cooker's main virtue of speed but still does save some time over the traditional slow cooking and can give you something closer to the braised result. Experience is the best teacher and with some experimentation you can find your own best method.
I think the long slow braise is much better for the tougher meats like brisket because it actually tenderizes the meat better rather than just breaking it down. But I also think the pressure cooker is better at breaking down all the connective tissue and combined with the speed I t’s our go to gadget. That’s why I use Chuck roast. For me, I t’s the perfect cut to make stew in a pressure cooker.
I wonder if you could substitute beef shank for this. I know that where I live it would be next to impossible to get cuts of beef shin without special ordering it!
If I can find it I will try this… I live slow cooked stews with beef… when I first started ccokibg I was making stew and had it on very low.. I feel asleep and totally forgot about it…it was in the stove all night long!!! Best stew I ever made… lol
I've made this all my life in the UK, but with parsnips instead of turnips and I never browned my flour so will definitely try this version. Always Hendos though because I'm from Sheffield! :D
I'd add onion and carrot, maybe potato, plus sweet potato and/or pumpkin and/or celery root. Celery root has a strong flavor, so maybe only about a woman's closed fist worth, but it mellows a lot during cooking. Have no idea where to get shin, but cheek should be easier to find.
I have shin of beef in the oven as Glen posted this. Am using it in a beef bourguignon. Using Alex’s the French guys nans recipe. Not too hard to find this cut it in the uk.
I keep seeing these in the supermarkets as "gravy beef", but haven't really found anything to use it for. Maybe this is it. This is in Australia, and I'm pretty sure both Coles and Woolworths (because we only have two, more or less) carry it. Have carried it for as long as I remember. But it looks good - and I might try it for some really long, slow-cooked dishes where I might use chuck. I make Indian lamb curries with lamb shank meat, which is basically the same cut but on a sheep, and find it much better than shoulder. I also don't brown the meat for those curries - mostly because I marinade it in yoghurt and spices, and there's not a lot of difference I've noticed. Most recipes for gaeng Massaman (Massaman curry - Thai, not Indian) just have you dump everything in a pot, with coconut milk as the liquid, simmer. Tastes fantastic. Hmm. Might try some Massaman with shin this week. Thanks, Glen!
on the no browning - with that amount of braising time, the browning reactions still happen plenty in the oven, so no doubt it is unnecessary or worse to brown the meat ahead of time for this preparation.
Using a braise, slow cooker or pressure cooker method should really work with something with lots of sinew or tendons. There's a nice Cantonese Dim Sum dish whose English name includes "beef tendon" that has a nice flavorful profile and is also quite tender meat, giving a different spicing direction. Wonderful catch, Glen!
When I’m thinking of trying a seasoning, but I’m not sure if it will be good, I’ll put a some of the food in a small bowl and add a drop or two of the seasoning. That way I can taste it before putting the seasoning in the whole pot. 🙂
In the UK we use Worcestershire sauce, I think it it very like Hendo's. I also use Balsamic Vinegar for a similar flavour, it is subtly different but has a similar umami effect.
Oh, man. I have to hit up my local butcher and see if I can score this cut of meat; I'm a HUGE fan of oxtail/shank dishes because I love me some collagen!
Sorry Paddy… but you need to do some actual historical research to understand when what you today call a neep arrived in Scotland, and that it’s not a Turnip at all.
@GlenAndFriendsCooking Glen, Haggis, Neeps and Tatties traditional Burns Night fayre. Now in Scotland turnip is a hard thing to find and is always 100% replaced with swede which is pale in colour the taste is fine but turnip is really beautiful coloured inner golden orange so we'll have to differ and I know you really do your research on historical facts which I really like about you. The burns supper dish was brown, orange and white but with the scarcity of actual turnip it looks kinda bland the taste is ok but just bland looking. Any keep up the good work love'n'stuff from Bonnie Scotland have a Happy Hogmanay when it comes. Paddy
Paddy… You’ve got Swede and turnip backwards. Turnip is small and white fleshed, and was the traditional; root vegetable grown in Scotland. Swede (which is also called rutabaga) is larger and that golden orange that you talk about. It also wasn’t even known in Scotland while Robbie burns was alive. Takes 15 seconds of botanical googling to confirm. As for Tatties - In Robbie Burns time potatoes were known in Scotland, but weren’t widely eaten because the church rallied against them declaring from the pulpit that they caused loose morals and insanity.
What is this Henderson's Relish? I looked around TH-cam and no one can describe what ingredients are in there, except for vague taste test. I heard it's spicy, or it's vinegary, or has onion taste. Any specifics?
Possibly yes? Send them an email directly, I know that they have a wide variety of colours and we were trying initially to keep the lineup tight. But they might be able to make them in other colours. Best way is to ask Will and his team directly.
Glen: Great stew you've made today. And when do you plan on doing the sheep head recipe? Does Blue Sky even stock freash sheep head? Or is it a special order from some place like Sandi Brock's videos ? 🙂🙃🙂🙃 Respectfully, W.S.
They often have them fresh at Adonis supermarket. Halal supermarkets also. Don't know what your area is but there are now several Adonis supermarkets in the GTA. Testicles and brains too. Peel the testicles first. Brains are too finicky for me.
In Canada, that beef shin would never be separated from the bone, and it, together with it's brothers would be cut crosswise into beef shank at what I consider to be an exorbitant price. If it was a young steer, or veal, it would be called osso bucco. I'm in London ON, and we have several asian markets that actually have beef shin in their butcher counter. And affordable.
@@GlenAndFriendsCooking Oops, meant to say shin meat. At a reasonably price. And I am so happy that I saw this show before buying the shin beef (I usually buy pork belly to make bacon and slab pancetta) but I have always wanted to buy their shin meat for stew. And to know that it is better not to sear the meat is a blessing. I will definitely try this.
Mostly called Shanks here in California... and my mom has been making stew from beef shanks my whole life! Trouble is, they started getting popular about 15 years ago, and the price is now up where steak was 10 years ago. Good shanks are about $4.79/lb. In my experience, browning them does tighten them up, but, if you doing something you cook low and slow, and then put in the fridge to have the next day, they give up and are nice and soft after their overnight cool-and-rest.
Celebrity chefs need to be banned! Here even beef bones are now expensive. Bizarre. In the past the butcher would add a bag 'o bones for free. I think it's all the bone broth ridiculousness. It's just soup bones and I grew up eating shin and soup bone soup with noodles. It was poor people food back then.
I've never had shin of beef. I also haven't seen it in any grocery stores, so I would probably have to pay top dollar at an artisan butchery for this "economical" cut. Well, maybe I shall.
When I was little , we'd get heat rash because we played outside and got sweaty . My grandmother would brown flour and put that on our rash, and it made the rash feel so much better. Hadn't thought about in years. Thank you for the memory.
Browned flour was also used for baby bottoms.
We often have shin of beef in supermarkets here in the UK. It is a very popular cut especially witholser people. I adore it and neck too! It makes such beautiful stews! ❤
We buy this as ‘gravy beef’ in Australia. It’s actually pretty pricey here and costs the same amount as chuck steak. You can brown it for stews and the connective tissue softens into a tender gelatinous texture after a couple of hours of slow braising.
Yes, I love the gelatinous nature of this cut, when cooked right.
Thanks for that, I wondered where on the cow that gravy beef came from.
I see this cut of meat here in Ottawa at "Asian" grocery stores. I have been very tempted to buy it, so I am glad that you put out this recipe video before I did. I grew up hating parsnips and loving rutabaga. I still love rutabaga, but now I love parsnips. I would happily use both.
Cheers from South Keys
Parsnip tip: clean and cut your Parsnips. Give them a coating of Olive Oil or melted butter
Sprinkle with Lowrey’s Seasoned Salt. Bake 350-375 til tender!
Absolute perfection!
Yes. Asian supermarkets should carry this cut. Try braising it whole (not cut up). Low and slow for a ridiculous amount of time. You end up with an egg shaped lump of meat that is thoroughly marbled with soft tendon. This needs to be cooled before cutting as it will fall apart at this point. When carving, cut across the grain. If you have a really sharp knife you can try really thin slices.
I grew up liking nearly all root veggies and was thinking "Where's the parsnips?" They would be in mine!
It's occasionally called "bubble meat" also, since the tendons on the inside look like little bubbles after slicing. Chinese restaurants often include sliced beef shin in the cold appetizer platters. It's poached in a spiced soy sauce based cooking liquid for a long time, chilled, and then sliced like ham.
lol I don’t like swede (rutabaga) still but I’ve always loved parsnips so exact opposite
I appreciate your Sunday morning shows very much, thanks Glen!
We call it gravy beef in Australia and you can get it at most supermarkets it is great for slow cook beef curry amongst other things. I always brown it because it creates better depth of flavour.
Gravy beef is my choice for a curry, too. I also add it to minced beef in a chilli con carne.
Yes, browning it won't make the final stew any more tough. The long slow low heat cooking will convert all that connective tissue into deliciousness. It's great in beans cooked long and slow, too.
“Hendo’s” or Hendersons Relish is available on Amazon U.K (or the corner shop if you happen to live in Sheffield).
Is this kind of like Worcestershire sauce?
@@SheilaisOffensive kind of.
@@SheilaisOffensive yes very similar but made with tamarind instead of anchovies. It’s vegan, not that it matters in this recipe of course.
@@SheilaisOffensiveIt’s much better IMVHO. It’s far less acidic.
I have no trouble finding it in supermarkets in North Yorks.
It's amazing how the chewiest cuts of beef can become completely soft when treated gently. The last time I used beef shin, I also added a cut of "beef tendon", which looked like just the huge think tendon from an upper limb, no meat at all on it. One of my favorite additions to pho, too.
I've used beef shin over here in England for decades in any stew, casserole` or for braising in anything! Love it!! PACKED with flavour and ALL the connective tissue breaks down and even more ooomph to a dish! I usually DO brown it however but have never had an issue with it!
@@akc5150 nor me.
Same, it must have got popular recently cause I often find my local Morrisons is sold out and I too brown it. I think I prefer Ox cheeks now but they're also often sold out 😢
I will try this with fresh shin of deer next month 😊
Great pivot using deer instead of cow.
I was just thinking the same thing. Our deer season ended already and we now have venison to add to the freezer! 🎉
I made soup with shin of deer a couple of hours before watching this. That was very good as well 🙂
Elk! My son is going elk hunting at the end of the month… will tell him to bring the shins home!
My grandmother was born and raised in Oklahoma, and her beef stew was very simple, just beef, potatoes, carrots, salt and pepper. Yet, it was always full of flavor, without needing any special additions or seasonings.
A Chinese friend used to take me to Asian markets in the city to buy shin meat. I have her recipe for a lovely Chinese stew, though I debone shanks as I’m unwilling to make that drive. You’ve inspired me to try this recipe. Edit: the soft tendon is considered a delicacy in China, as I’m told, for its nutritional benefit.
I recently did a pot roast, used jicama in it in addition to the other vegetables. Was surprised how well it held structure during cooking process, I enjoy exploring different vegetables to bring something new to ordinary meals.
If you havent tried radishes yet oh they are so delightful. You know the ones people use for salads.
@@anneirenej I discovered this probably 10 years ago. Now they are one of my favorites. A friend of mine from France told me about using radishes and soups and stews.
Not long ago I bought a tiny jicama (never had it before). My mother mistook it for a potato and cooked it in the microwave. She later told me it was the weirdest potato she's had in a long time. I was laughing so hard it took me several minutes to tell her it wasn't a potato.
Beef shin is my 2nd favourite cut to use in a stew - oxtail being my number 1. It is commonly available here in the UK. I like the way the connective tissue gets when its slowly cooked.
Oxtail used to be inexpensive until celebrity chefs showed up. Shin is not cheap anymore either.
The other day I bought four fresh pork kidneys for only $2,28. Shhh, don't tell anyone.
@@gabriellakadar oxtail has been expensive in Britain for years, it makes the best Ragu for pasta, much better than mince.
Shin of beef is amazing, you can brown it, just treat it like chuck. It makes the best beef gravy ever!
Brown flour! Awesome and used in French Quebec pork hock and beef meatballs rague! It makes the rague taste so good! We never add white flour and it thickens it nicely!
Shin of beef & lower meat cuts are really common in old cookbooks.
Today, your best bet is at Asian grocery stores.
In Japan, you can buy Beef sinew at almost any grocery store and it has a proper place in our cuisine, a cherished one I dare say.
It's great in oden and lovely as sticky salty and sweet mess over rice. Yum
Great simple recipe, Glen. Here in the UK it is relatively easy to get shin of beef, even from the large supermarkets, but we still have a few very good local butchers where the best cuts are found. I love shin as it is a cut from the the same muscle so cooks evenly. I find most stewing meat from the big supermarkets is cut into too small pieces, so cooks down to mushy sludge. Good butchers give you the whole cut and you can cut it into the size you like.
My momma always used beef shank when making beef stew or soup. Boling the bones make it so tasty!
Hi, I love all your content. It's fantastic. Please keep going! UK here, I've not seen shin of beef for sale in ages and I suspect I'd have to pay an arm and a leg for it in a specialty butcher to get hold of it. Might have to though. This looked ace
Winner winner, Shin of Beef dinner!
I love beef shin. Not only is it cheap, the tendons in it add lovely chewiness to the meat when done right. As for the parsnip, you may think about replacing it with daikon radish. If you also replace the herbs with bay leaves, star anise, a cinnamon stick and Szechuan peppercorns, and the alcohol with more stock, you'll have something similar to the broth of the famous Taiwanese beef noodle soup (which you don't thicken). You can even try to season it with salt and soy sauce (separately) to see which one you prefer.
Where I'm from in the UK we get shin in the butchers, but you only get it as a slice through the leg in the cross section, with the bone in it and its marrow through the centre of the bone. If the shin is from the same cow you'll see the progression in the display cabinet, from the bottom to the top of the shin.
I make it like Osso Bucco, but use venison. Also make shank stew.
6:15, 10:48 book shot.
My mother and sister used to make this with ox tails ( when ox tails were cheap. Now oxtails are more expensive than short ribs).They would cook it in a slow cooker. Instead of using salt and pepper, they would use all-spice. They would thicken the stew with pig’s trotter.
We have shin of beef in supermarkets in Britain, for stew. Browning certainly doesn't harm the meat ive been doing it for years and it adds a lot of flavour, what matters is the low long cook, which tendorises it deliciously.
Yeah, the shin is quite popular here in central Europe. Mostly used for such stews and traditional Goulash recipes. That's why I lol-ed when you said it is "so cheap". It went up a lot lately.
Your beer makes another appearance!
I haven't often used shin, but then always on the bone. The marrow adds to the flavour.
I buy this as banana shank in Asian grocery stores in California. Absolutely delicious in Vietnamese beef stew!
Perfect for fall!! I just saw some lamb chunks for stewing on sale, and have some root veg that needs using...stew it is!
Saved to watch later... I have a lot of venison and elk shanks in the freezer
My local Carnicerias carry this cut and a bunch of other fun “parts”. 😉
On tap beer available in your kitchen?guess who'd get no cooking done at all😂?that looked banging again,cheap protein wins again👍
Yep. Osso buco used the shank, which is a cross cut of the shin, including the bone. It uses the same low & slow method.
I think I've seen beef shin at many Asian stores here in the GTA, also some European shops aswell. Haven't bought it in the past, I did know that it would make an excellent stew, ...maybe I will buy some soon. Thanks Glen😋
Seems like I have had tendon in Pho quite a lot and it's very tender. Sort of leaves my mouth feeling oily, but in a good way. I always order it when I go to Than Brothers 😃
Glen, you have the best luck experimenting with ingredients, amounts and methods. I admire your courage, especially in front of thousands of viewers. Of course, if you failed, I suppose you wouldn't necessarily show it to thousands of viewers. Plus, the price tag of this cut is very attractive! And, Julie, I love lots of vegetables, so go ahead and make your suggestions. Thanks! - Marilyn
This took me right back to my Moms stew. ❤
I'm in South Texas, and have never heard of Henderson's Relish. What is it's flavor profile, say compared to Worcestershire sauce? I've not looked for any Shin but being this close to the Mexican boarder, I'm sure I could find it! Very intriguing dish.
An easy replacement for turnips are radishes. Very cheap and you don't have to peel them. Easiest thing to grow too.
Love radishes....used to take salt to the garden and eat them. Got a little grit...😊
They sure are, and there's many kinds! I leave some to keep going for the greens....sweet and tender when braised. They're a nice change up for collards & kale.
Here in Arizona you can buy it at any Mexican grocery store. Good video as always thank you kindly.
Originally from Sheffield the home of Hendos. We use it in and on everything. It's really great on Yorkshire Puddings and meat pies. And stews just aren't the same without it.
Brazilians use this cut as well. My wife used it for a Brazilian stew in the pressure pan and all that connective tissue disappeared.
First thing I thought of, that this would be a good candidate for the pressure cooker. In my experience the long, slow braising yields slightly superior results to the pressure cooker, but cooking under pressure is faster. I've had some success extending the cook times in the pressure pot for tougher cuts of beef beyond what would be typically called for, which somewhat defeats the pressure cooker's main virtue of speed but still does save some time over the traditional slow cooking and can give you something closer to the braised result. Experience is the best teacher and with some experimentation you can find your own best method.
I think the long slow braise is much better for the tougher meats like brisket because it actually tenderizes the meat better rather than just breaking it down. But I also think the pressure cooker is better at breaking down all the connective tissue and combined with the speed I t’s our go to gadget. That’s why I use Chuck roast. For me, I t’s the perfect cut to make stew in a pressure cooker.
I wonder if you could substitute beef shank for this. I know that where I live it would be next to impossible to get cuts of beef shin without special ordering it!
If I can find it I will try this… I live slow cooked stews with beef… when I first started ccokibg I was making stew and had it on very low.. I feel asleep and totally forgot about it…it was in the stove all night long!!! Best stew I ever made… lol
Been there, done that. 🙃
I've made this all my life in the UK, but with parsnips instead of turnips and I never browned my flour so will definitely try this version. Always Hendos though because I'm from Sheffield! :D
I'd add onion and carrot, maybe potato, plus sweet potato and/or pumpkin and/or celery root. Celery root has a strong flavor, so maybe only about a woman's closed fist worth, but it mellows a lot during cooking. Have no idea where to get shin, but cheek should be easier to find.
@glenandfriends whats the difference between Hendo's and Worcestershire?
You can always get shin of beef at Centra or T&T. On sale at both places this week Glem.
Thanks for introducing me to hendos!
In South Africa “soft shin” is a very popular stewing cut, on the bone it costs the same as ground beef.
I will try to find a beef shin. What no happy dance when Glen tested the stew.
I have shin of beef in the oven as Glen posted this. Am using it in a beef bourguignon. Using Alex’s the French guys nans recipe.
Not too hard to find this cut it in the uk.
for stew i would usually do carrots potatoes peas -- maybe some corn oh and onions
You are supposed to cook it for 4 hours and all the tendon dissolves, even if you brown the shin first. I cook this weekly in the UK
How do I find your beer site! I make homemade Kalua, and liquors! I would enjoy that channel as well! Thanks
His links are are all in the info box for this video.
So good to see you using Hendo’s Glen!
When and how did you discover it? Have I missed a video?
I use it here and there - I've been buying it for a while, whenever I see it on the shelves.
I keep seeing these in the supermarkets as "gravy beef", but haven't really found anything to use it for. Maybe this is it. This is in Australia, and I'm pretty sure both Coles and Woolworths (because we only have two, more or less) carry it. Have carried it for as long as I remember.
But it looks good - and I might try it for some really long, slow-cooked dishes where I might use chuck. I make Indian lamb curries with lamb shank meat, which is basically the same cut but on a sheep, and find it much better than shoulder. I also don't brown the meat for those curries - mostly because I marinade it in yoghurt and spices, and there's not a lot of difference I've noticed.
Most recipes for gaeng Massaman (Massaman curry - Thai, not Indian) just have you dump everything in a pot, with coconut milk as the liquid, simmer. Tastes fantastic.
Hmm. Might try some Massaman with shin this week. Thanks, Glen!
Do you use Ayam Brand Massaman Curry Paste ?
I noticed it for sale in Coles recently.
Henderson's Relish is available in the US on Amazon. Bit pricy at $12 though
on the no browning - with that amount of braising time, the browning reactions still happen plenty in the oven, so no doubt it is unnecessary or worse to brown the meat ahead of time for this preparation.
Using a braise, slow cooker or pressure cooker method should really work with something with lots of sinew or tendons. There's a nice Cantonese Dim Sum dish whose English name includes "beef tendon" that has a nice flavorful profile and is also quite tender meat, giving a different spicing direction. Wonderful catch, Glen!
When I’m thinking of trying a seasoning, but I’m not sure if it will be good, I’ll put a some of the food in a small bowl and add a drop or two of the seasoning. That way I can taste it before putting the seasoning in the whole pot. 🙂
I've never heard of Henderson's Relish, it sounds like a vegetarian worcestershire, which is relevant to my interests. I'll have to track some down.
In a good Chinese restaurant you often get dishes with “tendon” in them. Must be this. It doesn’t sound appetizing but it is delicious
In the UK we use Worcestershire sauce, I think it it very like Hendo's. I also use Balsamic Vinegar for a similar flavour, it is subtly different but has a similar umami effect.
Hendo's is from the UK -
I have to try it it😊
Oh, man. I have to hit up my local butcher and see if I can score this cut of meat; I'm a HUGE fan of oxtail/shank dishes because I love me some collagen!
Neeps are turnips as in TurNEEPs as we say in Scotland my friend. Nice recipe plus I like the non browning idea.
Sorry Paddy… but you need to do some actual historical research to understand when what you today call a neep arrived in Scotland, and that it’s not a Turnip at all.
@GlenAndFriendsCooking Glen, Haggis, Neeps and Tatties traditional Burns Night fayre. Now in Scotland turnip is a hard thing to find and is always 100% replaced with swede which is pale in colour the taste is fine but turnip is really beautiful coloured inner golden orange so we'll have to differ and I know you really do your research on historical facts which I really like about you. The burns supper dish was brown, orange and white but with the scarcity of actual turnip it looks kinda bland the taste is ok but just bland looking. Any keep up the good work love'n'stuff from Bonnie Scotland have a Happy Hogmanay when it comes. Paddy
Paddy… You’ve got Swede and turnip backwards.
Turnip is small and white fleshed, and was the traditional; root vegetable grown in Scotland.
Swede (which is also called rutabaga) is larger and that golden orange that you talk about. It also wasn’t even known in Scotland while Robbie burns was alive. Takes 15 seconds of botanical googling to confirm.
As for Tatties - In Robbie Burns time potatoes were known in Scotland, but weren’t widely eaten because the church rallied against them declaring from the pulpit that they caused loose morals and insanity.
@@GlenAndFriendsCooking loose morals and insanity? That answers a lot hahahaha
What is this Henderson's Relish? I looked around TH-cam and no one can describe what ingredients are in there, except for vague taste test. I heard it's spicy, or it's vinegary, or has onion taste. Any specifics?
At the risk of angering some people - It's kinda like Lee & Perrins, but has bigger flavour.
i'm finding myself waiting till the very end like this is some Marvel movie! hahahahaha!
We have shin quite easily in South Africa. My mom used to use it for stew often because it is one of the cheaper cuts.
I recently saw beef shin in WalMart in BC. maybe it IS having a moment
Glen I like your channel. Will the company that makes your aprons consider making one in pink or lavender?
Possibly yes? Send them an email directly, I know that they have a wide variety of colours and we were trying initially to keep the lineup tight. But they might be able to make them in other colours.
Best way is to ask Will and his team directly.
Quite the jump cut edit there. Shall we assume that the flour & gravy paste was added back into the stew mixture? Then perhaps cooked more?
But a venson tender is very much like what you described and I think would go very well with this method.
I'll check it out when I'm in Ajax next
For the algorithms bay bay!!!
I never heard of Hendo’s relish here in California. I would like to try it.
I wonder how this recipe would work out for canning or instant pot.?
I usually cook beef stew in my instant pot - I wonder if pressure cooking the beef shin would make it as tender as slow cooking? 🤔
Yes, and faster. But use less liquid or you'll end up with soup, which in and of itself is fine as well.
Hi, i've always been taught to add marjoram near the end of cooking(presumably because longer cooking destroys the flavour). Is that not the case?
Glen: Great stew you've made today. And when do you plan on doing the sheep head recipe? Does Blue Sky even stock freash sheep head? Or is it a special order from some place like Sandi Brock's videos ? 🙂🙃🙂🙃 Respectfully, W.S.
They often have them fresh at Adonis supermarket. Halal supermarkets also.
Don't know what your area is but there are now several Adonis supermarkets in the GTA.
Testicles and brains too. Peel the testicles first. Brains are too finicky for me.
Can someone tell me the bottle of liquid Glen added, something "relish"? Help me if you can. Thank you
Henderson's Relish - According to some it's what Lee & Perrins dreams of being.
In Canada, that beef shin would never be separated from the bone, and it, together with it's brothers would be cut crosswise into beef shank at what I consider to be an exorbitant price. If it was a young steer, or veal, it would be called osso bucco. I'm in London ON, and we have several asian markets that actually have beef shin in their butcher counter. And affordable.
Yet I'm in Canada; and there it is.
@@GlenAndFriendsCooking Oops, meant to say shin meat. At a reasonably price. And I am so happy that I saw this show before buying the shin beef (I usually buy pork belly to make bacon and slab pancetta) but I have always wanted to buy their shin meat for stew. And to know that it is better not to sear the meat is a blessing. I will definitely try this.
For the Canadians that have a T&T supermarket near them, this cut seems to get labeled as 'heel muscle'. Great in long, slow braises
Is it actually the "calf" muscle behind the shin???
How about making this with Beef Shank?
Mostly called Shanks here in California... and my mom has been making stew from beef shanks my whole life! Trouble is, they started getting popular about 15 years ago, and the price is now up where steak was 10 years ago. Good shanks are about $4.79/lb. In my experience, browning them does tighten them up, but, if you doing something you cook low and slow, and then put in the fridge to have the next day, they give up and are nice and soft after their overnight cool-and-rest.
Celebrity chefs need to be banned! Here even beef bones are now expensive. Bizarre. In the past the butcher would add a bag 'o bones for free. I think it's all the bone broth ridiculousness. It's just soup bones and I grew up eating shin and soup bone soup with noodles. It was poor people food back then.
How would browning it ruin the meat or dish?
I have never seen beef shin, but I can't help but think shank may be a decent substitution.
My grandmother used to use shin of beef and if we were under the weather, she’d use cow heel as well
It looks a lot like shank. Is that the same thing?
Never heard of shin of beef.
How is this different from the shank? Boneless?
Same. Boneless. Not cut across with bone in as often seen. Korean supermarket has the muscle and they use a different name in English.
Since when is there a confusion about what a turnip is vs rutabega?
Daikon would be good in this stew.
I've never had shin of beef. I also haven't seen it in any grocery stores, so I would probably have to pay top dollar at an artisan butchery for this "economical" cut. Well, maybe I shall.
Something happened with the brown flour paste step. 😅
Wow, always thought a swede was a turnip