Step back in time with us in this episode of The Old Cookbook Show! Today, we’re cooking from the historic 1914 Battersea Polytechnic Domestic Science Household Cookery Recipes, recreating a classic shin of beef stew. This forgotten cut of meat, filled with sinew and rich flavours, is making a comeback, and we’re diving deep into its unique cooking process. Watch as we explore the differences in historical vs. modern ingredients, share tips on enhancing flavour, and experiment with a thickening technique using browned flour. Join us for some kitchen nostalgia and inspiration for your next hearty meal!
SHIN OF BEEF STEW.
1 Ib. shin of beef.
I carrot, turnip, onion.
Seasoning.
I 1/2 tablespoonfuls browned flour.
¾ pint liquid.
METHOD.
1. Wipe the meat and cut it into neat pieces.
2. Cut the vegetables into small dice.
3. Place the meat and vegetables into a saucepan.
4. Add the water and seasoning and simmer gently
2 hours.
5. Mix the flour to a smooth paste, add to the meat and boil 5 minutes.
6. Serve on a hot dish and garnish with parsley.
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L1S 0E9
29 Comments
Was waiting for a spoon of marmite
How do I find your beer site! I make homemade Kalua, and liquors! I would enjoy that channel as well! Thanks
I haven't often used shin, but then always on the bone. The marrow adds to the flavour.
I make it like Osso Bucco, but use venison.
I love beef shin. Not only is it cheap, the tendons in it add lovely chewiness to the meat when done right. As for the parsnip, you may think about replacing it with daikon radish. If you also replace the herbs with bay leaves, star anise, a cinnamon stick and Szechuan peppercorns, and the alcohol with more stock, you'll have something similar to the broth of the famous Taiwanese beef noodle soup (which you don't thicken). You can even try to season it with salt and soy sauce (separately) to see which one you prefer.
I wonder how this recipe would work out for canning or instant pot.?
My momma always used beef shank when making beef stew or soup. Boling the bones make it so tasty!
It’s easy, and wasteful, to say you don’t like something when you’ve never known hunger!
I've used beef shin over here in England for decades in any stew, casserole` or for braising in anything! Love it!! PACKED with flavour and ALL the connective tissue breaks down and even more ooomph to a dish! I usually DO brown it however but have never had an issue with it!
Shin means new in Japanese but shin of beef is nothing new. I’m starting to see it occasionally here in Florida.
My grandmother used to use shin of beef and if we were under the weather, she’d use cow heel as well
If I can find it I will try this… I live slow cooked stews with beef… when I first started ccokibg I was making stew and had it on very low.. I feel asleep and totally forgot about it…it was in the stove all night long!!! Best stew I ever made… lol
Glen: Great stew you've made today. And when do you plan on doing the sheep head recipe? Does Blue Sky even stock freash sheep head? Or is it a special order from some place like Sandi Brock's videos ? 🙂🙃🙂🙃 Respectfully, W.S.
Mostly called Shanks here in California… and my mom has been making stew from beef shanks my whole life! Trouble is, they started getting popular about 15 years ago, and the price is now up where steak was 10 years ago. Good shanks are about $4.79/lb. In my experience, browning them does tighten them up, but, if you doing something you cook low and slow, and then put in the fridge to have the next day, they give up and are nice and soft after their overnight cool-and-rest.
We have shin quite easily in South Africa. My mom used to use it for stew often because it is one of the cheaper cuts.
How would browning it ruin the meat or dish?
For the Canadians that have a T&T supermarket near them, this cut seems to get labeled as 'heel muscle'. Great in long, slow braises
Can someone tell me the bottle of liquid Glen added, something "relish"? Help me if you can. Thank you
Saved to watch later… I have a lot of venison and elk shanks in the freezer
I'll check it out when I'm in Ajax next
How about lamb shanks?
Had to Google “Hendo’s Relish.” Learn something new everyday. Lived in the UK for a couple of years and never ran across it. Will recommend it to my Vegan sister.
Thanks for introducing me to hendos!
When I’m thinking of trying a seasoning, but I’m not sure if it will be good, I’ll put a some of the food in a small bowl and add a drop or two of the seasoning. That way I can taste it before putting the seasoning in the whole pot. 🙂
no beef in the desert area i mean mostly a camel sir
It looks a lot like shank. Is that the same thing?
Wow, always thought a swede was a turnip
I have never seen beef shin, but I can't help but think shank may be a decent substitution.
Since when is there a confusion about what a turnip is vs rutabega?