Give Shin A Good Beefy Taste ?

[dieseldick]

i love shin, plus its cheap. mum brought us up on shin potatoes and butter which was a sunday dinner in those days.

i add worstescer sauce a little and bisto fravy granules but i still dont get a nice beefy taste.

what can i do ? bovril maybe ? or something else. thanks

[EcclesCake]

Give me proper homemade gravy any day over processed crap.

[Mamyalynne]

Yus.

[Mamyalynne]

No need to be rude- everyone has their choices.


f I want a small cup of gravy on my chips I'm not going to go to the butchers for a joint and/or some bones to make stock.

[Mamyalynne]

^ If

[237SJ]

Why not throw in a Knorr stock pot - they do a rich beef one.

[EcclesCake]

????????

[Mamyalynne]

I like the Stock pots too.

[RandyMarsh]

I would just like to state that ecclescake has never been negative to me and inspired me to continue to improve and perfect my sourdough baking.

[Mamyalynne]

You have a natural bent for baking Randy.

[hc4361]

I bet the beef was slightly high when your mother cooked it. Much more flavoursome like that.

[ladybirder]

I'm with Eccles on this Bisto lark. Why, every time you eat beef, would you want it and everything else on the plate to taste of Bisto? It's horrible. Your gravy should taste of the meat you are cooking, so natural is the way. Just a bit of thickener. Mind you a drop of Worcester sauce on your fillet steak really brings out the flavour;-))

[EcclesCake]

Thank you Randy, I'm glad your sour dough worked out.

I'm going to wander off now as I am feeling like some kind of pariah :-(

[237SJ]

Why can`t people just answer the question instead of showing such food snobbery? DD just want to know how he can liven up his meat (I`m trying to think of a way of saying that that doesn`t sound like innuendo and failing)

[Mamyalynne]

My quote of rudeness referred to a word which I don't feel sits well on a site open to all age groups.

You have never been rude to me.


I know not everyone likes Bisto or any other short cuts in cooking.

I'll go, good luck DD.

[RandyMarsh]

I was not referring to you mams x

[DTCwordfan]

I agree on the bisto crap - let the meat and subtle heat do its bit and, ladybirder, that recipe is pretty easy to prepare time-wise if one follows it - and delish.

[DTCwordfan]

and with shin cooking, one has plenty of time for prep of the salad etc.....and a chance to enjoy a good bottle of something - hic.

[rsvp]

I use shin to make potted meat - all it is is a kg of shin simmered for hours with a pork trotter and lots and lots of salt and pepper - strain and pick out the skin and trotters then mash up what's left then add the strained water to cover and put into containers - when cool put in fridge to set overnight and you have the tastiest meat spread ever. Sometimes I add a little powdered gelatine for a thicker set jelly. Don't add anything else at all as it won't work! Absolutely delicious and a 'must' when either of my grown up children visit or I go to stay with them.

[rsvp]

should read >>>kg of shin diced into small pieces and a pork trotter>>>

[dieseldick]

well the question i was asking is simple, i did say i disliked using bisto ( for once agree with eccles ) and i wanted soome other way of adding something to beef up the beef a bit, bovril, stock pot or something similar.

anyway, i went and bought some knorr stockpots, will try them . i remember my mum used to cover a roast in bovril before it was cooked and it tasted great.