marsh man Posted October 1 Report Share Posted October 1 Tonight I had a piece of slow cooked shin from M + S and to be honest I found it very tasty and would buy it again , it took me back a bit when Shin in my parents household was a regular joint of meat , thinking back I can't remember when I last had Shin as part of a roast dinner , no photo tonight as the plate was cleared before I even gave taking a photo a thought . Do any of you chaps , or ladies come to that have Shin on the menu nowadays ? MM Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted October 1 Report Share Posted October 1 Yes used to have it, not lately though. If ONLY you were closer. Quote Link to comment Share on other sites More sharing options...
Dave at kelton Posted October 1 Report Share Posted October 1 I worked with my father in law as a butcher once upon a time and shin was popular. Trouble now is if you can’t grill or microwave people don’t know how to cook it! Quote Link to comment Share on other sites More sharing options...
ditchman Posted October 1 Report Share Posted October 1 (edited) Shin is great in casseroles or chunky stews providing you cook it long and slow....truly a loverly meat.. flank is bloody good an all Edited October 1 by ditchman Quote Link to comment Share on other sites More sharing options...
Dougy Posted October 1 Report Share Posted October 1 Used to have allot of Afro-Caribbean customers in the butchers most used to ask for the end with all the sinews or ask for it cut on the bone if we had any. Cooked very slowly its really nice with a texture that you dont get from other cuts, if cooked with allot of the sinew and if left to go cold would set with the gelatine from the sinew. Quote Link to comment Share on other sites More sharing options...
Manish Posted October 1 Report Share Posted October 1 Shin is lovely. Makes some of the best curry and slow braised dishes Quote Link to comment Share on other sites More sharing options...
enfieldspares Posted October 1 Report Share Posted October 1 My wife cooks it. In a stew known as "pepper soup". Nigerian style. Quote Link to comment Share on other sites More sharing options...
hushpower Posted October 1 Report Share Posted October 1 Slam it in the oven or slow cooker & forget sbout it. Great bita meat . Quote Link to comment Share on other sites More sharing options...
Bobba Posted October 2 Report Share Posted October 2 2 hours ago, enfieldspares said: My wife cooks it. In a stew known as "pepper soup". Nigerian style. Sounds interesting. Particularly as BBC News App today has an article on the increase in Nigerian cuisine entering mainstream cooking. Any chance of sharing the recipe? Thanks. Quote Link to comment Share on other sites More sharing options...
mrpip Posted October 2 Report Share Posted October 2 Bought a tenners worth yesterday, beaut in a stew or makes excellent pie filling, lucky to have a proper butcher in the village. Quote Link to comment Share on other sites More sharing options...
islandgun Posted October 2 Report Share Posted October 2 10 hours ago, ditchman said: Shin is great in casseroles or chunky stews providing you cook it long and slow....truly a loverly meat.. flank is bloody good an all shin and skirt/flank are both terrific in stews, inexpensive as well, anyone using ox-tail ? Quote Link to comment Share on other sites More sharing options...
ditchman Posted October 2 Report Share Posted October 2 7 minutes ago, islandgun said: shin and skirt/flank are both terrific in stews, inexpensive as well, anyone using ox-tail ? oxtail ...the tastiest of all meat.......i am told it makes a bloody superb spag-bol.. Quote Link to comment Share on other sites More sharing options...
islandgun Posted October 2 Report Share Posted October 2 4 minutes ago, ditchman said: oxtail ...the tastiest of all meat.......i am told it makes a bloody superb spag-bol.. never thought of that, I used to cook as a stew then remove the bone and disks and put in in pies Quote Link to comment Share on other sites More sharing options...
hushpower Posted October 2 Report Share Posted October 2 Ox tail is the king of soup making just as its nearly falling off the bone add the holy trinity of veg....grand. Retails at about £11 a kilo up here but superior Quote Link to comment Share on other sites More sharing options...
Rob85 Posted October 2 Report Share Posted October 2 Beef shin is the best for making soup, beef broth cooked slow through Sunday and ate on Monday with half a crusty loaf is one of the best winter meals in my opinion Quote Link to comment Share on other sites More sharing options...
Bigbob Posted October 2 Report Share Posted October 2 Aye ditchy hit it on the head any of the cheaper tougher meat the knack is long and slow Quote Link to comment Share on other sites More sharing options...
enfieldspares Posted October 2 Report Share Posted October 2 (edited) Here's some pepper soup recipes from You Tube Edited October 2 by enfieldspares Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 2 Report Share Posted October 2 We eat shin fairly regularly, pretty much always as a stew/braise. The connective tissues cook down beautifully to make a rich unctuous gravy. Our local supermarket is a Booths - notoriously expensive, but, the butchers counter is brilliant and their shin is unexpectedly cheap and always on sale. Quote Link to comment Share on other sites More sharing options...
ph5172 Posted October 3 Report Share Posted October 3 I had shin the other day. admittedly it was aunt Bessie’s! it came as part of a £10 deal with veg roasts and a pudding Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted October 5 Report Share Posted October 5 On 03/10/2024 at 08:25, ph5172 said: I had shin the other day. admittedly it was aunt Bessie’s! it came as part of a £10 deal with veg roasts and a pudding How’s her walking without it? Quote Link to comment Share on other sites More sharing options...
Sussexboy Posted October 6 Report Share Posted October 6 We will be having shin on the 28th October. That is our first syndicate day, and shin in a slow cooker stew with herby dumplings is part of the ritual for shoot days (Along with a good fry up for breakfast, pub on the way home, hot bath after cleaning the gun, it goes rusty if you clean it in the bath, a large sherry while writing up the game diary, then dinner followed by a nice port). Life can be great sometimes. The shin is ready in the freezer awaiting the day! Quote Link to comment Share on other sites More sharing options...
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