October 12, 2009, Columbus Day
We discovered beef shins sometime last year and love them. More meat, less bone but plenty of marrow and almost no excess fat and gristle than shanks. And the price is great. I got four of them at $2.79 a pound at Market Basket, about a pound a piece. They do really well when brasing.
I thought I had a recipe but I couldn’t find it so looked up one online from Emeril. His recipes were for shanks but the shin is just a bit further up the leg and the same muscle. As ususal, I ad libed and added lots of Finessence to the flour they were browned in. He did not specify what red wine so I chose a Gnarly Head Cabernet. It was delicious. The wine. But I did put it in the pot with the beef. Falling apart tender in 2 1/2 hours. I reduced the sauce a bit for serving.
Side was Basil Mashed Potatoes, but I had no sour cream or real milk. So used some butter, cream fresh and half-and-half. Made a good bed for the beef and gravy.
Vegetable was sauted Swiss Chard, with bacon and garlic.
Local grown:
- thyme
- bay leaves
- basil
- garlic
- Swiss chard
- bacon
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