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Shin of beef, braised in O' Haras extra stout 8 years 10 months ago #7

"Lordstilton":m22z23jy wrote: Try beef cheek with it... By far the best cut to braised.. Incredible tender[/quote:m22z23jy]


absolutely! I've an ox cheek dish on in our restaurant at the minute, served with a poached oyster & bacon, works really well together, and i'm sure it'd work with the above too!

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Shin of beef, braised in O' Haras extra stout 8 years 10 months ago #8

"Andrew":2dgvrv0s wrote: yep, slow and low is the way to go. The so called 'cheap cuts' really do win out in terms of flavour.

Unfortunately I notice all the celeb chefs have been banging on about these cuts of meat and the downside is a lot of them are no longer cheap. Lamb shanks for instance.[/quote:2dgvrv0s]

Very true, a butcher tried to sell me a kilo of lamb shoulder the other day for 15 quid!!!!! Felt like calling the police! Instead, bought it in another butchers for 7 quid, won't be back there, I can only imagine how much a shank of lamb would cost... Damn celeb chefs

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Shin of beef, braised in O' Haras extra stout 8 years 10 months ago #9

And where is this resturant serving such delights??

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Shin of beef, braised in O' Haras extra stout 8 years 10 months ago #10

The Shelbourne, no craft beer though <!-- s:( --><img src="{SMILIES_PATH}/icon_sad.gif" alt=":(" title="Sad" /><!-- s:( -->

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Shin of beef, braised in O' Haras extra stout 8 years 10 months ago #11

I make a an Ox tail pie cooked for about 5 hrs. loads of red wine and root veg. Lots of work but so much better than your normal round steak pieces. I brown the flowered tails in oil and simmer with carrots cellar onion and loads of bay leaf for hours. Let it cool and strip the meat from the tails the next day.LOADS of butter. Puff pastry top. YUM.

Perk of being your own local friendly butcher is choice cuts <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt=":D" title="Very Happy" /><!-- s:D -->

I know whats on the menu for the during the week.

Nigel

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Shin of beef, braised in O' Haras extra stout 8 years 8 months ago #12

I do the shin of beef quite often but apart from using my own stout once I usually use guinness or beamish. I usually have O'Hara's around but somehow I can't bring myself to put it in the stew and drink it instead. I promise, next time, I'll use the Ohara's. It must be great!
Do you not use the bone marrow too? Also when I make this it's for next day, it's so much better.
It's hard to belive people buy "stewing beef" when the shin is there!
I'll ask my tame butchers about cheek next time I'm in.

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