Posts Tagged ‘Shin beef’

James Whelan Butchers: Beef and Crozier Blue Pie with a Suet Crust

Monday, January 26th, 2015 in Beef Recipes | No Comments »

April Bloomfield is the British chef behind the Spotted Pig in New York. We took inspiration from a recipe in her book, A Girl and Her Pig, to create this luxurious pie that celebrates not only quality beef, but also one of our wonderful Tipperary cheeses, which is produced by the Grubb family, who also […]

James Whelan Butchers: Daube with Macaroni St Gall Gratin

Friday, October 24th, 2014 in Beef Recipes | No Comments »

As with beef Bourguignon, there are as many variations on the theme of daube as there are cooks in Provence. You can cook a daube with chunks of meat — shin would be good — or in the piece, pot-roast style. Here we have used the so-called housekeeper’s cut, which is taken from the shoulder […]

James Whelan Butchers: Osso Bucco

Monday, October 7th, 2013 in Beef Recipes, Recipes | No Comments »

Shin of beef is one of those cuts seldom used in recent times by the average cook.  The deeply flavoursome meat is bound by much connective tissue and when cooked long and slow melts and causes the sauce to become a taste event in itself and that’s before sampling the meat!  If you were a […]