Register

Braising, stewing or shin?

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
NOTE: CHATTERBOX IS IN THIS FORUM

Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter

User avatar
Posts: 8629
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Braising, stewing or shin?

Postby Stokey Sue » Tue May 11, 2021 6:25 pm

jeral wrote:My reason for posting is actually to ask if anyone has managed to source pearl onions?

I have some in the freezer - they came from Waitrose via Ocado, before they switched to working with M&S, they are actually form Picard in France, and it seems Ocado still sell the Picard ones, also worth trying M&S who sell some Picard products
https://www.ocado.com/products/picard-p ... -366298011


Binky wrote:pearl onions - are they the same as cocktail onions?

The actual onions are similar but they are frozen raw (or sold raw I suppose!) not pickled

User avatar
Posts: 6058
Joined: Sat Nov 14, 2015 10:19 am
Location: East Anglia

Re: Braising, stewing or shin?

Postby Suffs » Tue May 11, 2021 6:38 pm

They’re available as frozen silver skin onions via Amazon if you use them.

User avatar
Posts: 4920
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Braising, stewing or shin?

Postby Pepper Pig » Tue May 11, 2021 6:45 pm

Iceland do them too but not regularly.

User avatar
Posts: 8629
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Braising, stewing or shin?

Postby Stokey Sue » Tue May 11, 2021 6:52 pm

Iceland don't regularly do broad beans

Weird

User avatar
Posts: 6058
Joined: Sat Nov 14, 2015 10:19 am
Location: East Anglia

Re: Braising, stewing or shin?

Postby Suffs » Tue May 11, 2021 7:08 pm

Frozen broad beans are pretty ‘seasonal’ as demand usually outstrips supply and the supermarkets run out. They’re not very widely grown.

User avatar
Posts: 8629
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Braising, stewing or shin?

Postby Stokey Sue » Tue May 11, 2021 7:21 pm

There's a particular problem with Iceland - I live about 400 m from a large branch, and I don't think I've ever seen them there, although I have looked and asked, I buy them from Morrison's who have them more often than not when I want them

Posts: 3
Joined: Mon Apr 30, 2012 6:59 pm

Re: Braising, stewing or shin?

Postby Placitasgirl » Tue May 11, 2021 8:52 pm

I love Boeuf Bourguignon but have to say I've been completely converted to making it with Ox Cheek. Cooked really long and slow this results in an incredible dish. Not traditional of course and I'm sure would have French cooks waving their wooden spoons at me in disgust, but it really is fabulous.

User avatar
Posts: 6058
Joined: Sat Nov 14, 2015 10:19 am
Location: East Anglia

Re: Braising, stewing or shin?

Postby Suffs » Wed May 12, 2021 9:59 am

So what do Burgundians do with beef shin and ox cheek I wonder? Would they cook it long and slow in the local wine with onions, carrots and herbs ... and if they do what do they call it?

Or maybe they don't call any of it anything? Is it only restaurants that need to name and define a dish? When the Bergundian farmer asks his wife what's for supper does she say Boeuf Bourgignon or does she say I'll stew some beef in red wine?

User avatar
Posts: 8629
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Braising, stewing or shin?

Postby Stokey Sue » Wed May 12, 2021 10:09 am

As I said, my view is that a dish named boeuf bourguignon is not a regional dish but a mainstay of the cuisine bourgeois, found in restaurants across France, and when looking for a recipe that’s the version I’d look for - which is why I cited and linked to Chef Simon, who (as recommended by Ian) is usually a reliable source of current versions of bourgeois recipes

I suspect that the locals would put shin of beef mainly into one of the many variants of pot au feu or other similar dishes

User avatar
Posts: 4920
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Braising, stewing or shin?

Postby Pepper Pig » Wed May 12, 2021 10:09 am

Now you’re making me think of Franglais! :lol: :lol: :lol:

User avatar
Posts: 8629
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Braising, stewing or shin?

Postby Stokey Sue » Wed May 12, 2021 10:51 am

Pepper Pig wrote:Now you’re making me think of Franglais! :lol: :lol: :lol:

Mum gave OH. the Miles Kington books - he found them hi,arious

User avatar
Posts: 4920
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Braising, stewing or shin?

Postby Pepper Pig » Wed May 12, 2021 11:08 am

Miles Kington was very funny indeed! A fellow double bass player. 8-)

Posts: 886
Joined: Sun Apr 12, 2020 11:38 pm

Re: Braising, stewing or shin?

Postby ZeroCook » Tue Feb 08, 2022 8:27 am

Bump

Posts: 886
Joined: Sun Apr 12, 2020 11:38 pm

Re: Braising, stewing or shin?

Postby ZeroCook » Tue Feb 08, 2022 8:42 am

.

The 3-Day (But So Worth It!) Beef Bourguignon
https://www.frenchtoday.com/blog/french ... on-recipe/

User avatar
Posts: 2042
Joined: Sun Feb 24, 2013 4:35 pm
Location: Penrith

Re: Braising, stewing or shin?

Postby Seatallan » Tue Feb 08, 2022 11:50 am

:yum :yum :yum :yum :thumbsup
Food, felines and fells (in no particular order)

User avatar
Posts: 8629
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Braising, stewing or shin?

Postby Stokey Sue » Tue Feb 08, 2022 12:27 pm

That’s fairly close to what I do, as he says it’s not really 3 days work just a bit of work on each of 3 consecutive days

But two glaring errors
2kg (~4 lb) of boneless braising beef meat (cross-rib roast or shin). In France the cut is called: “Paleron“


Paleron is blade/feather from the shoulder

2 bottles of Burgundy red wine (like a Cote du Rhone or Pinot Noir) (du vin rouge de Bourgogne -m)

Cotes du Rhône is not Burgundy, it’s from a different region, and more to the point, the grape is Syrah (Shiraz) which isn’t ideal, I’d stick to pinot noir if possible, UK supermarkets sell generic Pinot from Rumania or Chile which works well

Posts: 102
Joined: Fri Apr 12, 2019 12:56 pm

Re: Braising, stewing or shin?

Postby Meganthemog » Wed Feb 09, 2022 1:26 pm

The OP wanted a slow cooker recipe, but I am in agreement with Gruney that you don't get the depth of flavour from a slow cooker. This recipe looks far better in that it marinades the meat and then cooks it slowly but in a conventional oven so you get the crusty bits on the side of the casserole dish. I know this post started some time ago!

Posts: 208
Joined: Thu Apr 26, 2012 11:42 am

Re: Braising, stewing or shin?

Postby MagicMarmite » Wed Feb 09, 2022 3:32 pm

The recipe looks fantastic.
I'm going to treat myself to cooking it next month.
It's a bit extravagant just for me, but it'll freeze brilliantly

Posts: 886
Joined: Sun Apr 12, 2020 11:38 pm

Re: Braising, stewing or shin?

Postby ZeroCook » Fri Feb 11, 2022 7:56 am

.
I did the 3 day recipe and it was excellent. I used expensive beef, neither raising, stewing nor shin (was given some tenderloin/filet tips/chunks and had to use asap) and I used an inexpensive medium/light bodied cabernet sauvignon, which was perfectly fine. I love burgundy/pinot noir but I'm not a stickler when it comes to cooking wine. I'd have picked up a pinot noir but didn't so used what I had in. Simmering the wine and veg for ten minutes prior to marinating worked well. Marinating overnight really makes the dish. Cooked it low n slow on the stovetop for several hours then waited until the following day to serve.

Re OP, am sure a slow cooker would be fine as the all the browning and sizzling is done prior to the slow simmering.

User avatar
Posts: 3719
Joined: Wed Apr 25, 2012 11:53 am
Location: near some lakes

Re: Braising, stewing or shin?

Postby Gillthepainter » Fri Feb 11, 2022 9:42 am

That recipe looks fabulous, Zero.
As beef bourgignon isn't just a chuck it in a pot and simmer, it's nice to see one that goes that bit extra.

I made one for our Christmas dinner, using a bottle of wine from Orange, Provence; pushing the boat out as it was a special occasion.

It really is a great dish. I might make it for Tony this weekend.
If he fancies beef. Nice spot.

PreviousNext

Return to Food Chat & Chatterbox

Who is online

Users browsing this forum: No registered users and 28 guests