Winter warmer.. Beef Shin Hot-pot

Discussion in 'Cooking' started by scotjimland, Nov 11, 2015.

  1. scotjimland

    scotjimland Funster Life Member

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    1. Beef shin makes a fabulous hot-pot.. Love this dish in winter..

      Ingredients.
      .. very rough guide.. can be altered as you see fit , more or less
      1. 400gm Beef shin.. diced
      2. 3 x large rough chopped onions
      3. 4 x or more chopped carrots
      4. 1/2 small turnip diced
      5. 4 x cloves of garlic (optional)
      6. 1 x Can of chopped tomatoes
      7. Stock.. I use 2 x Oxo cubes in one litre of boiling water.
      8. Olive oil
      9. Plain flour
      10. salt and pepper
    Method
    • Prepare the vegetables, then sweat in the olive oil in a large oven proof dish (or use a frying pan) until onions are clear.
    • Toss the diced meet in seasoned plain flour, then add to the vegetables..
    • Stir in the chopped tomatoes
    • Add the stock , stir and bring to the boil
    • Place in a pre-heated oven at 160c for three hours.. check after each hour and add more water if required..
    • When cooked the meat should be falling apart .. easily cut with a spoon..
    As with any recipe, it's purely a guide...


    DSCF2400.JPG
     
    Last edited: Nov 11, 2015
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  2. GeriatricWanderer

    GeriatricWanderer Funster

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    Sounds good - I can smell it from here - what time do you want us round?
     
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  3. GJH

    GJH Funster Life Member

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    I often make something similar in the slow cooker. I also make soups from time to time. Quick, easy, nourishing and economical, what more could you want? (y)
     
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  4. scotjimland

    scotjimland Funster Life Member

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    cheaper cuts of meat such as shin, brisket, chuck, beef rib scrapings, etc. are often overlooked .. or though of as inferior when in fact, cooked slowly they are tenderer and tastier than more expensive cuts like rump and sirloin..

    Brisket smoked on a Weber BBQ is fantastic..
     
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  5. GJH

    GJH Funster Life Member

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    I agree wholeheartedly Jim.

    We normally buy brisket, pork shoulder and lamb shoulder in preference to more expensive cuts. We buy them from a local farmers market, cook some as joints but also cut slices off for cooking in the Double Skillet in the van. Sometimes I bone the lamb shoulder and use the bones for making soup.

    Casseroles and soups made in the slow cooker are a great way of using up left over, uncooked, vegetables rather than letting them rot and throwing them out.
     
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  6. scotjimland

    scotjimland Funster Life Member

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    nothing wasted in our house either Graham.. old school, waste not want not.. and when we had the six chooks, even the veg peelings were eaten..made into eggs

    being a nosey sod, I often look in others shopping trolleys and am dismayed at the rubbish they buy... nothing fresh.. no fresh veg, nothing to cook, just 'ready to eat' and convenience junk..
     
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  7. GJH

    GJH Funster Life Member

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    And then they complain about how much their shopping costs them :doh:

    Our peelings go on the compost heap with the coffee grounds.
     
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  8. scotjimland

    scotjimland Funster Life Member

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    or why the kids are hyperactive, and running about the shop behaving like demented headless chickens.. :eek:
     
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  9. chaser

    chaser Funster

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    Just an aside , hens shouldn't have raw tata peelings, ours do , but the rule is not, for some reason.
     
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  10. scotjimland

    scotjimland Funster Life Member

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    didn't know that.. will bear in mind when/if we get more hens
     
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  11. chaser

    chaser Funster

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  12. scotjimland

    scotjimland Funster Life Member

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  13. Puddleduck

    Puddleduck Funster

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    I've printed out a few one-pot recipes from the BBC food website ready for our trip next week. I'll do them in the slow cooker.

    All the herbs / spices are in their own little baggies to make it easy for me - the recipes are numbered 1 to 6 and the spice baggies the same :) Saves taking too much and having to measure stuff out.

    I've also got a baggy with dumpling mix all ready to go.
     
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  14. Puddleduck

    Puddleduck Funster

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    I have a friend who uses turnip in spag bog.... I have to be polite when I visit but to my taste buds it's foul. Makes the whole dish taste muddy.
     
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  15. scotjimland

    scotjimland Funster Life Member

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    that's what I call organised.. (y)(y)

    I'm more of a 'on the hoof' type of cook.. do we have it.. yes.. I cook it.. :LOL:
     
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  16. scotjimland

    scotjimland Funster Life Member

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    .. I can imagine .. :sick: like putting carrots in a pasty :sick:
     
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  17. GJH

    GJH Funster Life Member

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    OI!!!
     
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  18. pappajohn

    pappajohn Funster Life Member

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    Everything gets eaten in our house too.

    Anything the dogs wont eat i give to Shirl. :laughing:
     
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  19. scousebird

    scousebird Funster

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    I make hot pot with breast of lamb, lovely flavour. Love brisket done in the slow cooker with carrots & onions. I also like lambs hearts & ox heart but the rest of the family won't eat them. And you can't beat liver & bacon with thick onion gravy.
     
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  20. Puddleduck

    Puddleduck Funster

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    Think it is raw GREEN potato peelings.

    Our hens do almost anything for sweet corn.......
     
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