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

[mazie]

Really want to make that potted meat RSVP. How much liquid do you add to the meat? Is it water or beef stock?

[rsvp]

> so don't use beef stock.
Chop up the shin into cubes, put the shin, trotter and marrow bones from the shin into large pot - lots and lots of S&P.
Put enough water to to generously cover the contents and then a bit more cos it needs to be brought to the boil then the heat reduced so that it's just 'rolling' then left it for at least a couple of hours on the very low heat so the liquid will decrease a bit, but you want enough left to cover the mashed up meat when you put it in containers. I use empty butter tubs.

[rsvp]

so no beef stock ----sorry Maisie the first part didn't come out.

[rsvp]

Am having real problems with posting this - sorry - I put in my OP not to add anything else at all or it won't work so no beef stock, just what it says - shin (cut up shin, the marrow bones too, pigs trotter, S&P, water and maybe a little extra gelatine powder after the cooking process is over (mix it with the strained liquid before covering the meat with the juice when you've put it into tubs.

[mazie]

Brilliant RSVP. I'm doing next week. I'll let you know how it turns out. Thank you x

[rsvp]

I'll wait with trembling anticipation Mazie - just keep it very simple and I'm sure all will turn out well.

[mazie]

I'm sure it will. The OH loves potted meat xx

[Garaman]

That sounds delicious and of course the gelatine from the bone and trotter is really good for you, and we don’t get enough of it these days. I used to think it was basically fat, because it looks like it should be, but I was wrong and it is mostly protein.

[Old_Geezer]

Isn't there something seriously wrong if you buy food that should taste of something but instead you have to add the expected flavour to it artificially ?

[Old_Geezer]

BTW I was "brought up" on Bisto gravy on the weekend roasts. I don't think it tastes bad, it tends to make vegetables more palatable. Not that I've used it much as an adult, but I keep gravy granules in the cupboard for an occasion when they would be convenient/useful. (I must go check the date soon.)

[ummmm]

I use Bisto.

[cowgal]

Dieseldick "Give Shin A Good Beefy Taste ?"

No need for all that faffing on. The 'beefy savoury taste will come from browning the meat first and if you can get beef dripping that will give it a nice taste.

Brown the meat in the casserole on the top of the stove using beef lard or dripping until you have a nice crispy outside then add chopped onions and fry until brown.

Crumble in two OXO cubes into the casserole and add about 1 pint of boiling water. Put in the oven at 180c and leave for 3 hours.

Take out of oven and thicken up gravy with about 3 teaspoons of Bisto slackened off with a bit of cold water.

Thats my Grans Recipe and its stood the test of time over 60 years!

[nannybooby]

Never mind bisto try an oxo cube

[cowgal]

OXO is a stock cube and Bisto is a gravy browner with thickening agent probably cornflour. You can use both, as in my recipe ^^^^

[rsvp]

Apols DD - got slightly off you original question with my answer about potted meat.

[dieseldick]

i whacked in a knorr beef stock pot, slow cooker for 6 hours, turned out great !!