We recommend 2 portions of Diced Shin per 250g, depending on your recipe.
There's little that's more comforting, warming or traditional than a rich, hearty beef stew. Easy to prepare and cooked as slowly as possible (overnight if you dare), Pipers Farm diced beef shin will yield ultimate tenderness and full-bodied flavour. Shin has been a little bit overlooked of late - somewhat overshadowed by the flashier or trendier cuts - but it's one of our favourites. As well as being great value it's super convenient - our butchers have done all of the trimming and chopping for you. Shin is one of the hardworking parts of the beef carcass, so needs long cooking at a low heat to relax the muscle and melt all the gelatinous bits. It's well worth the wait, though and will result in a dish that melts in the mouth.
At Pipers Farm it's important to us that our animals live natural, active lifestyles. All of our beef comes from Devon Red Ruby cattle - a breed that's native to our part of the world and that suits the climate and landscape of the west country. Red Rubies are experts at converting the mixed pasture and moorland plants on which they graze into robust, substantial muscle. We don't feed them any grain or cereals - they grow slowly, at the speed intended by nature, by drinking mother's milk and eating grass. They don't need anything else and we believe you'll be able to taste the benefits in the meat.
For the ultimate winter warmer, combine Pipers Farm diced beef shin with beef stock, red wine, some root veg and herbs and cook for at least 4 hours on the lowest heat, topping up the liquid if necessary. Finish with some fluffy suet dumplings and a generous dollop of creamy mashed potato.
Alternatively, combine with the oriental flavours of ginger, chilli, garlic and 5-spice, cooking long and slow to mellow the heat of the chilli and infuse the dish with gingery warmth. Serve with pak choi, cooked quickly to balance texture.
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