Same here : whenever I cook with canned product, I always open them in advance, otherwise I need them at a certain point, and then I have to rush and open them and it irks me so! ;) I also find that for cuts of meats that need a long braising time, 3h is a really good threshold for them to become tender. I used to make this Norwegian lamb stew (I should make it again, really, I just don't think about it), and it would be diced lamb shoulder meat layered in a big pot with cabbage, a sprinkling of flour and lots of black pepper. You'd just add water to cover, and then simmer it on very low and let it go for at least 3h. The lamb would become melt in your mouth, and some of the cabbage would disentegrate and become part of the sauce. The rest would become very sweet cooking for so long. I would serve alongside some diced granny smith apples that I would have sautéed in butter and salted generously. I know it's weird to think of apples being salted, but it's actually really good. The tartness of the apples would pair beautifully with the sweetness of the cabbage and the mellowness of the lamb. De-li-cious! I think cheap cuts of meat are really the tastiest.
Hey, thanks a lot for your lovely comment and the detail you’ve gone into here; I’ve learnt a few things! Your Norwegian stew sounds amazing, I spent some time in Sweden and my best friends partner cooked me some traditional Finnish food (her home land) and it was great. Check out my next video as well, I think you’ll like that 😊
Made this today, turned out delicious! Next time I’ll also put a little cayenne pepper to add a bit of a kick to the dish. Thanks for a lovely recipe 😊
@@DomBill1 it's getting so hard to find good cheap meat. I know the farmers need to getting paid but things are getting crazy expensive. Any suggestions on some more cheap cuts I can ask for from the butchers
Here is my is a cracking beef shin recipe, give it a go and let me know how you get on.
Great recipe, looks yummos
Looks delicious..
Super recipe!
Nice work. I'm trying this.
Same here : whenever I cook with canned product, I always open them in advance, otherwise I need them at a certain point, and then I have to rush and open them and it irks me so! ;)
I also find that for cuts of meats that need a long braising time, 3h is a really good threshold for them to become tender. I used to make this Norwegian lamb stew (I should make it again, really, I just don't think about it), and it would be diced lamb shoulder meat layered in a big pot with cabbage, a sprinkling of flour and lots of black pepper. You'd just add water to cover, and then simmer it on very low and let it go for at least 3h. The lamb would become melt in your mouth, and some of the cabbage would disentegrate and become part of the sauce. The rest would become very sweet cooking for so long. I would serve alongside some diced granny smith apples that I would have sautéed in butter and salted generously. I know it's weird to think of apples being salted, but it's actually really good. The tartness of the apples would pair beautifully with the sweetness of the cabbage and the mellowness of the lamb. De-li-cious!
I think cheap cuts of meat are really the tastiest.
Hey, thanks a lot for your lovely comment and the detail you’ve gone into here; I’ve learnt a few things! Your Norwegian stew sounds amazing, I spent some time in Sweden and my best friends partner cooked me some traditional Finnish food (her home land) and it was great. Check out my next video as well, I think you’ll like that 😊
That looked absolutely bang tidy
Hey Chris, thanks a lot that's very kind of you :)
Made this today, turned out delicious! Next time I’ll also put a little cayenne pepper to add a bit of a kick to the dish. Thanks for a lovely recipe 😊
Big like 3 my dear friend ❤️🙏
Pleasure, thanks a lot 😊
thanks! will use it later
Hope you like it!
Yummy recipe
Great recipe and video! 😊
Thanks so much
try it with guiness or any brown/dark beer, that’s how we do it in belgium, just keep adding water during the cooking as the alcohol evaporates
A great recipe video. Excellent touch with the flour sealing, not something I’d have thought of but I’m going to try that method.
Nice one, thanks ever so much. Pleased you like this humble recipe, appreciate the support 😊
Yum.
Highly recommended to watch at x1.25 speed, as to prevent being sent to sleep by his snail pace voice.
Thanks for the positive comment! ❤️
@@DomBill1 Y o u ' r e W e l c o m e 😂
Thanks for the suggestion! Much better.
You literally can't even notice it's sped up. It just sounds normal now😂
@@jethrosanders2475 😂👍
Is 12hrs on low in the slow cooker to long for beef shin
No, it will fall apart after that time
Can you add red wine?
Ohhh yesss!
I think lambs breast is probably the best value meat at the moment. Shin looks delicious :)
I love lamb breasts for sure so much character and flavour ☺️
@@DomBill1 it's getting so hard to find good cheap meat. I know the farmers need to getting paid but things are getting crazy expensive. Any suggestions on some more cheap cuts I can ask for from the butchers
2 tomato cans man!??
Yes, I like two cans! 😊
@@DomBill1 I cant talk. I just killed my stew with far too much rosemary & thyme! 🙄
£4 for beef shin isn't too cheap
Good quality, local, free range meat isn’t as cheap as we’d like it to be. Thanks
Ma Boi shin got cooked🙏😭
Guys this is a reference of shin godzilla if yall don't get it
Huge fail, no close shot how the meat turned out after all that time.
If the Chef means 160 Celsius that's 325 Fahrenheit, wont cook at 160 Fahrenheit.