Beef
Beef shin and stewing steak need time, not force.
These cuts are built for gentle cooking. Plan enough time for connective tissue to soften, then judge by tenderness rather than the clock alone.
Timing guide
Planning numbers.
Use these as a starting point, then check temperature, texture and doneness before serving.
Method
Cook it in order.
- Cut beef into even pieces and season before cooking.
- Brown the beef first if you want deeper flavour, then move it to the slow cooker or casserole.
- Add enough hot stock or sauce to come part way up the meat rather than drowning it.
- Cook covered until the meat pulls apart easily with a fork.
- Skim excess fat, adjust seasoning and serve piping hot.
Avoid
Common mistakes.
Using too much liquid and making the sauce thin.
Opening the lid repeatedly during the first half of the cook.
Stopping when the timer ends even though the beef is still tight.