#beef shin

[hoardingrecipes]

One–Pot Vietnamese Beef Stew

[hoardingrecipes]

Beef Guinness Stew

[quieteating]

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Niu

Seems like there is a recent Eastern noodle craze in London.  First there was the ramen joints (Ippudo, Tonkotsu, Kanda-Ya), then udon (Ichi-richi), then Xian (Biang, Biang Biang and Master Wei) and now Taiwanese noodles.

I like noodles as much as the other guy but not as much as some of my friends.  One in particular always yells for soup noodles at every occasion.  That gets rather tiring after a while.  Either that, or as I get older I get more boring and testy.

In any case, when a Taiwanese noodle shop called “Niu” came along, I couldn’t help but be interested.  That is a rather short name for a restaurant and reminded me of what a friend told me was the secret to writing engaging prose.

KISS.  Keep it simple stupid.

Well that at least is sound advice when writing in an occupational context.  The advantage of writing for a hobby is that you can do whatever you like.  I can indulge my use of flamboyant, redundant and confusing language to my heart’s content.  However, I have been strongly advised that the way to get greater publicity nowadays is to follow the rules as attention spans these days are anemic.  As well as an appreciation of sophisticated scarcely utilized language.

So this is Niu, otherwise known as Cow.  That is the literal translation from Mandarin.  An apt name as there are only two mains on the menu.  Beef noodle and beef noodle.

Taiwanese beef noodles, beef shin, mustard greens.  Deep, flavourful beef broth, I couldn’t help but slurp this up in isolation.  At first I thought there was no need for toppings.  As for the noodles, these were meaty and pleasantly full of bite.  Yet it was the beef shin that was the best.  With large helpings of collagen (to better help with preserving my youthful looks), I was delighted.  The mustard greens and spring onions only made things better.

Beef short rib noodles.  With the same broth and noodles, these were also not bad, although the beef was sliced more thinly, so going for a different style.  I personally prefer the large slabs of beef but others may prefer more delicate pieces.  Speaking more about the noodles here, these had shape and bite and were rather good.  The other ingredients except the beef cut was the same as the other noodle soup.  So I would say it was decent but costing a pretty penny.

Niu had quite a bit going for it.  Delicious noodles, meaty broth.  Enough beef taste that you could almost see the cow staring back at you from the soup.  Yet what lets it down was the rather full price.  I’m sure cows are more expensive now but not really that much…

  A quieteating 7/10.

Lunch (1 course) was GBP16 excluding drinks and service.

  @niu_taiwanese_beef_noodles

19 Catherine St, London WC2B 5JS

[pakbutchers]

delectable beef shin (simply of beef and lamb) with parmesan dumplings

Prices per kilogram

Beef shin is very popular recipe in uk prepared from the bottom portion of either the front or rear leg.This recipe is prepared using slow and moist cooking methods as it contains high amount of connective tissues.

[ollieloves2munch]

Beef cobbler pie with cheesy marmite crust

https://www.olivemagazine.com/recipes/family/rich-beef-pie-cheesy-cobbler-crust/

[notastudentstillthrifty]

ottolenghi - Beef shin cooked in pomegranate and beetroot juice

Buy the shin in one large piece, rather than pre-cut, and cut it to the right size and shape at home, because pre-cut beef shin will be too thin and fatty here. The better the ingredients you use, as always, the better the results will be, so your oil should be extra-virgin, your pomegranate juice should not be diluted, and your salt should be sea salt flakes. Serves two as a main course alongside some bread and a peppery rocket salad.

500-600g piece boneless beef shin, cut into three 10cm x 4cm pieces 80ml extra-virgin olive oil Flaked sea salt and pepper 8 garlic cloves, peeled 550ml 100% pomegranate juice 550ml beetroot juice (most beetroot juice is sweetened with a bit of apple juice, which is fine) 20g pistachio kernels, roughly chopped 2 tbsp pomegranate seeds, to serve

Season the beef shin with three tablespoons of oil, a teaspoon of salt and a generous grind of pepper.

Heat a deep, heavy-based, 28cm-diameter pan for which you have a lid on a high flame. Lay in the beef pieces – space them well apart – and fry for seven minutes, turning regularly, until seared and well browned all over. Transfer the meat to a bowl, leaving any juices in the pan, then add the garlic cloves to the pan and fry for a minute, until golden. Return the beef and any resting juices to the pan, turn down the heat to low, and add the pomegranate and beetroot juices. Cover and leave to bubble gently for an hour and a quarter, turning the beef every 15 minutes or so, until it’s tender and the sauce is the consistency of thin gravy and reduced to about 170ml (you may need to remove the meat and reduce the sauce for an extra 10-15 minutes to get it to this state).

Turn off the heat and leave to rest, still covered, for 15 minutes before serving. Using a very sharp knife, cut each piece of meat widthways into 0.5cm-thick slices. Divide between two plates and spoon four tablespoons of sauce, including some of the softened garlic cloves, over each portion, pouring half over the meat and letting the rest pool around it. Drizzle two teaspoons of oil over each plate of meat and sauce: if you do this slowly, this will add a beautiful marbling effect to the sauce. Finish with a sprinkle of pistachios, pomegranate seeds and an eighth of a teaspoon of salt.  

[arcisfoodblog]

Why, oh why didn’t I try this one before?? Hearty beef ragù covered in a creamy layer of crispy crusted mac ‘n’ cheese! Hmmmm…. ultimate comfort food!

Usually, I veer towards a mix of beef mince and Italian fresh sausage meat as a basis for my ragù bolognese. However, using a good braising meat – like the beef shin in this recipe – is a nice and more wintery varietal. As Easter in the Netherlands was colder than Christmas, it was just fitting that I saw this recipe in Olive Magazine that weekend. Below is my adapted recipe, serving 8 (with the addition of some fried mushrooms on top).

For the Ragù Bolognese

1.7 kg / 3.5 lbs beef shin meat, cut into cubes of about 2,5 cm / 1″

3 tbsp flour, seasoned really well

olive oil

2 onions, finely chopped

4 garlic cloves, finely chopped

3 carrots, finely chopped

4 celery sticks, finely chopped

2 star anise

2 bay leaves

5 tbsp tomato paste

500ml / 2 cup beef stock

250ml / 1 cup red wine

450ml / 2 cups tomato passata

1 bunch of basil, chopped

For the Mac ‘n’ Cheese

50g  / 1/2 stick of butter

50g / 3 tbsp flour

1 lt / 4 cups full-fat milk

2 tsp English mustard powder

210g / 7oz mature cheddar, grated

150g / 5oz gruyère, grated

150g / 5oz emmental, grated

90g / 3oz mature gouda, grated

500g / 18oz macaroni or penne pasta

Heat the oven to 140C / 285F

Toss the beef cubes in the seasoned flour and shake off any excess.

Heat a little oil in a heavy based casserole and then cook the beef cubes on medium-high heat in small batches until they have a nice colour on all sides. Then scoop them out and do the next batch, adding some more oil if where needed.

Once all the beef has browned, tip in the red wine to deglaze the pan using a wooden spoon to quickly scrape off all the browned bits from the bottom of the pan. Pour all wine reduction back in a container for later on.

Clean up the casserole and heat some oil, add the onion and cook for a few minutes until starting to soften and then add the garlic, celery, carrot, star anise and bay leaves. Cook, stirring for about 5 minutes, then add the tomato paste, beef cubes, stock, wine reduction and tomato passata. Stir through and bring everything to a simmer.

Cover the pan with a tight fitting lid (or use foil and put on the lid to create a seal) and transfer to the oven and cook for 3 1/2 hours.

Check if the beef is done – it needs to fall apart very easily – and if it is not, put the pan back in the oven for another 30 minutes.

When the beef is done, take the pan from the oven and shred the beef cubes into strands and return to the pan and stir in the chopped basil.

In the meantime, prepare the the mac ‘n’ cheese:

Cook the macaroni until just al dente then rinse under cold water and drain well.

Melt the butter in a large sauce pan then stir in the flour and mustard powder. Keep cooking and stirring for 5 minutes until golden and then gradually whisk in the milk to get a smooth sauce.

Increase the heat of your oven to 200C / 390F.

Bring the sauce to a simmer – you will notice it thicken a bit – and by then add about 80% of the cheeses and stir until melted. Season to taste.

Mix the macaroni with the cheese sauce.

Spoon half the ragu into a large baking dish (the other half freezes very well) and top with the mac ‘n’ cheese and remaining cheeses and transfer to the oven (for and extra crunchy top mix the cheese with a handful of panko breadcrumbs)

Bake for 20 to 25 minutes until golden and bubbling. Rest for 5 minutes before tucking in.

Next posts will be healthier, I promise 😉

  Mac ‘n’ Cheese with Ragù Bolognese Why, oh why didn't I try this one before?? Hearty beef ragù covered in a creamy layer of crispy crusted mac 'n' cheese!

[usingmainlyspoons]

Friday food links - 2 October 2015

Friday food links - 2 Oct feat. @rocketandsquash @luckypeach @tamareadler @saveurmag

https://flic.kr/p/z2NpnP I didn’t really make a meal plan for this week. I’m still not doing it every week, but I am starting to *notice* it when I don’t have one, which I suppose is progress. This week was fuelled by tortillas, and a slow-cooker beef shin stew, based on this Guardian recipe from a few weeks ago. The Indian summer weather this week made the beef shin feel a little premature,…

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