Ben suggested using Alastair Little’s ‘soy master stock’ in which to braise the beef. This is a poorer man’s version of that stock (since the original, to be found in his book ‘keep it simple’ uses a fair amount of sake and mirin as well as kikkoman soy by the pint). Once the shin is sliced I suggest you serve with oriental salad - the recipe being on this website as ‘marinated pork ribs with oriental salad’.
Ingredients - serves 4
600g piece of shin of beef
for the stock:
250ml soy sauce
150ml mirin or dry sherry
25g sliced ginger root
2-3 star anise
1 clove garlic
1 red chilli
piece of dried orange peel |
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Method
1 Place all stock ingredients in a saucepan with 750ml of water and bring to the boil then simmer for 15 minutes before immersing the shin joint. Return to the boil and skim away impurities then turn down to a bare simmer for a further 2½ - 3 hours until tender (you may have to top up the stock with water). Drain, cool and press with a weight overnight before slicing as thinly as possible.
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