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Recipes with beef shin on the bone

3 recipes that use beef shin on the bone, with photos, step-by-step instructions and cook times. The quickest, Solyanka, takes 140 minutes. It is most often cooked with bay leaves, carrot and onion.

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Kholodets

Kholodets is winter food, made in big batches before New Year and Orthodox Christmas when the cold balcony doubles as a fridge. Pork trotters and beef shin are simmered for hours until the broth is rich enough to set on its own, no added setting agent; the meat is shredded, layered with garlic and covered with the strained stock to set into a trembling, clear jelly. It is eaten cold, cut into squares, with sharp horseradish and mustard and hot boiled potatoes. This dish uses pork (trotters and knuckle) as well as beef. Where most people go wrong is letting the pot boil hard, which makes the jelly cloudy and greasy. Chef's tip: spoon a little broth onto a cold saucer after 5 hours; if it sets firm in the fridge in 15 minutes, the stock is ready.

480 minRussianMeatGluten free
by KrazyBadal 0 views

Puchero

Winter Sundays in the towns of Buenos Aires Province mean a big pot of puchero bubbling from mid-morning: beef shin and brisket on the bone, a marrow bone, chickpeas, corn on the cob, squash, sweet potato, potato, carrots and cabbage, all simmered together. The meal comes in two courses, as in the Spanish cocido it descends from: first the golden broth, often with fine noodles or rice, then a platter of meat and vegetables doused with olive oil, salt and a spoon of salsa criolla. It is gentle and clean-tasting rather than rich. Many families add chorizo colorado or pancetta (pork); this version keeps to beef. Plan for the chickpeas to soak overnight. Boiling it hard is the classic mistake, which clouds the broth and toughens the meat; it should barely shiver. Chef's tip: add the vegetables in stages, longest-cooking first, so the cabbage and squash hold their shape instead of dissolving.

190 minArgentinianSoupsGluten free
by KrazyBadal 0 views

Solyanka

Sbornaya myasnaya solyanka is the soup Russian cooks make on 2 January, when the fridge is full of leftover ham and sausage from the New Year table; Moscow restaurants also keep it on the menu all winter as the cure for a heavy night. A beef broth is sharpened with pickled cucumbers and their brine, then loaded with strips of smoked sausage, ham and tender beef, salty olives and capers, and finished in the bowl with a slice of lemon and a spoon of sour cream. It contains pork (ham and smoked sausage). Serve it with rye bread. The usual mistake is salting the broth early: pickles, brine, capers, olives and sausage all bring salt, so season only at the very end. Chef's tip: fry the tomato paste with the pickles until it darkens before it meets the broth; it takes away the raw tinny taste and gives solyanka its deep orange colour.

140 minRussianSoups
by KrazyBadal 0 views

Goes well with beef shin on the bone