Description
A Traditional Casserole Meat
The fore-shin is one of the hardest working muscles on the carcass and is best suited to slow cooking.
It contains seams of gristle that melt away during the cooking process. When cooked thoroughly the meat is tender and tasty, the residual glutinous stock is nutritious and easily digested.
Cooking Advice
The fore-shin contains seams of gristle, these fibers are soft and all but disappear during the cooking process. The meat is prepared either sliced or diced and when cooked thoroughly is rendered soft to the palate. The residual glutinous stock is nutritious and can be strained to make 'Beef Tea' - an infusion that has proven recuperative properties.
Cook slowly, in an oven, as a casserole or in a slow cooker
500 grams serves four adults.
Allergy advice
None
Food Facts / Ingredients
None
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