Beef shin with jellied dressing

Beef shin with jellied dressing

By
From
The Real Food of China
Serves
6-8
Photographer
Leanne Kitchen

Shin meat contains a large amount of the connective tissues that make stock turn miraculously to jelly when it’s cold — hence there’s no gelatine in this recipe. The combination of tender meat, salty soy sauce, a clear, meaty jelly and the zingy hit of garlic and chilli is a winner.

Ingredients

Quantity Ingredient
2 boneless beef shins, trimmed

Dressing

Quantity Ingredient
2 garlic cloves, very finely chopped
2 long green chillies, seeded and very finely chopped
1 tablespoon sesame oil
2 tablespoons light soy sauce
2 teaspoons sugar
1 1/2 tablespoons red rice vinegar
2 1/2 tablespoons coriander leaves, finely chopped

Method

  1. Place the beef shins in a saucepan, then add about 1 litre water or enough to just cover. Invert a small plate over the shins to keep them submerged, then bring to a gentle simmer. Cook the shins over a low heat for 3–3½ hours, or until very tender, adding a little more water as necessary — the beef should remain just submerged. Remove the pan from the heat and leave the beef to cool in the liquid, then remove the meat and drain well, reserving the cooking liquid in the pan. Wrap the beef tightly in plastic wrap and refrigerate.
  2. Remove any fat from the surface of the cooking liquid, then return the pan to the stovetop and bring the liquid to the boil. Boil for 20–30 minutes, or until reduced to about 250 ml. Cool, then pour the liquid into a small bowl, cover and refrigerate; the liquid will quickly set to a jelly.
  3. To make the dressing, put all the ingredients in a bowl and whisk to combine well. To serve, slice the beef shins very thinly using a cleaver or large, sharp knife and arrange the meat, overlapping neatly, on a platter. Spoon the dressing over the top. Turn out the jelly and chop it into small pieces, then scatter the jelly over the beef and serve immediately. Alternatively, you can gently stir the jelly to break it up a little, then spoon it over the beef.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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