Lockdown Cooking: Slow Bullet Beef

When it comes to food in lockdown, we have to make do with what we can get. Why not try my slow cooked Beef Shin!

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Beef Shin, it's a tough old cut. What can we do with it? Why not slow cook it with cumin, soy, garlic, onion and most importantly 8 fat jalapeños for a fresh grassy heat! This cut has a real dark depth of flavour when cooked till it melts apart. Drool-tastic!

It's as easy as anything and dashed tasty. Let's get cooking!

You will need

Half a kilo of beef shin
4 cloves of garlic
8 big fat green jalapeños
1 medium onion
1 heaped teaspoon of cumin
2 tbsps of soy sauce
2 big tbsps of tomato paste
½ a pint of hot water
Sea salt to season

An iron crock pot for cooking it in.

And whatever you like to accompany it. Salad, rice or pasta. The world will dance merrily with your Slow Bullet Beef!

To make

First off, get your oven on at 120 degrees Celsius.

Put your crock pot on a medium high heat. After it is fair old hot, season your beef shin, chuck it in and brown on all sides.

Once browned remove from the pot

Finely chop your onion, garlic and jalapeños

Add some oil to the pot and add them in, reduce the heat to medium and fry for a few minutes

Add your tomato paste, cumin, soy sauce and hot water with a pinch of salt and some black pepper. Then plop your browned beef in

Pop it in the oven and now you are free to crack open a beer and settle down for three or four hours whilst it cooks.

After three or four hours, take the old girl out of the oven and open her up. Your beef should be all fall'y apart'y. Get two forks and in best shredding style give them a hard fork. Gettit!! ;0)

Turn the oven up to 160 and put the old girl back in the oven with the lid off for half an hour to forty five minutes. Checking that the sauce reduces to a nice thick consistency.

Once it's nice and thick you are ready!! Get it out and scoff it!!! Sometimes a nice squirt of lime at the end is really nice but it's up to you.

Enjoy!