They sell nothing called that and the cheaper cuts are chopped up. One of the cheaper joints must be what I'm looking for to slice up but I don't know which one. I want to cook a 'steak' slowly with onions and a little stock. I don't want to make a stew.
I'm that old I can remember a time when McDonalds wasn't on the High Street.
Coming from a dairy farm background, when McDonalds arrived the price for old dairy cows shot up, possibly the price trebled. It's my theory that McDonalds changed our butchery products, what used to be cheap cuts are now the ingredients for burgers.
If you want to cook it long and slow and have the connective tissues melt to make unctuous gravy I would buy shin of beef. I buy it from the butcher and I cut it into large (2”x2”) dice at home. I cook with onions and root veg in a casserole for 3 hours at 160C
Alternatives are Chuck and Blade steak. Leaner but less unctuous than shin … Some folk prefer it.
Beef skirt is very lean indeed but has a wonderful flavour and is the cut traditionally used in Cornish pasties and Steak & Kidney pies and puddings (accompanied by ox kidney).
Buy from a proper butcher and then you can ask him or her not to cut it up if you’d prefer to do that yourself.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I've seen shin of beef - chopped up. I'll look out for bigger chunks. The closest I'll get, I suppose. We have no butcher. The supermarkets put them out of business along with the garages, the bakers etc. I was wondering if the joints that are marked for a pot toast might be worth a try PS unctuous is what I crave.
They sell nothing called that and the cheaper cuts are chopped up. One of the cheaper joints must be what I'm looking for to slice up but I don't know which one. I want to cook a 'steak' slowly with onions and a little stock. I don't want to make a stew.
Rump cooks nicely in that way and is usually the cheapest of the steaks but often as tasty as the 'better' cuts.
I've just started experimenting with pressure cooking meat. I did a stew last w/e in 15 mins once upto pressure, plus the time taken initially to toss it in seasoned flour and brown it in a frying pan. It was every bit as good as a stew cooked for hours in the oven.
Clay soil - Cheshire/Derbyshire border. I play with plants and soil and sometimes it's successful
You could buy a smaller joint of brisket or silverside and cut that into the sized slices you want and braise them in gravy and freeze the rest (or cook it all in slices in the gravy and freeze some). Some supermarkets do a Top Rump joint that you could cook in that way.
Another option is ox cheek … that takes a really long time to cook (3 or 4 hours) but makes gorgeous gravy like shin.
But my best advice is to find a proper butcher if you possibly can. They are out there if we look, and they’re so worth supporting. If we don’t we’ll lose them all and be left with mass-produced soya-fed meat, slaughtered in huge abattoirs, not aged properly, butchered solely for profit by folk who don’t understand what cooks need, and packed in plastic surrounded by a gas to keep it bright red because supermarkets don’t understand that meat shouldn’t be bright red and bloody …. 😡
Ill get off my soapbox now …
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
@B3 there are butchers over this way - Murray Bros in Penge, Flock & Herd in Beckenham (also Peckham), JohniQ in Eden Park. I've not been to any of them! But JohniQ is highly recommended and I've seen on their website that they do shin of beef. Surely there must be one in East Dulwich or nearby?
'If you have a garden and a library, you have everything you need.'
Thanks @LG_. I'll have a look for it next time I'm in Beckenham. Is it the shop with all the fancy sausages in the window? I've definitely seen brisket and silverside joints. @Dovefromabove. That's what I wanted to know😊
I agree with you entirely Dove. Good greengrocers are another example. They would know exactly where their goods came from, when they were in season, the difference in flavour of every apple, pear, orange etc. and usually the produce would be in the shop the day after it was picked, sometimes even the same day. Supermarkets put most of those out of business too.
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I want to cook a 'steak' slowly with onions and a little stock. I don't want to make a stew.
Coming from a dairy farm background, when McDonalds arrived the price for old dairy cows shot up, possibly the price trebled. It's my theory that McDonalds changed our butchery products, what used to be cheap cuts are now the ingredients for burgers.
Cambridgeshire/Norfolk border.
Alternatives are Chuck and Blade steak. Leaner but less unctuous than shin … Some folk prefer it.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I was wondering if the joints that are marked for a pot toast might be worth a try
PS unctuous is what I crave.
I've just started experimenting with pressure cooking meat. I did a stew last w/e in 15 mins once upto pressure, plus the time taken initially to toss it in seasoned flour and brown it in a frying pan. It was every bit as good as a stew cooked for hours in the oven.
I play with plants and soil and sometimes it's successful
Ill get off my soapbox now …
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I've definitely seen brisket and silverside joints. @Dovefromabove. That's what I wanted to know😊