@EmandLloyd

1 year ago

Beef Shins

This recipe uses a reverse sear method to pressure-cook the shins first, before using a hot oven to sear them off for enhanced flavor. They can also be seared in a hot pan if you don’t have an oven. We started these from frozen (straight out of our freezer), but they can of course be cooked fresh as well.

Ingredients:
Beef shins (fresh or frozen)
2 cups stock of your choice
1-2 large white onion
1-2 large carrots
5-6 stalks of celery
Seasoning blend (we used garlic powder, harissa seasoning, and salt)
Corn starch (optional)
Salt
Avocado oil

Method:
1. Lightly saute the onion, carrot, and celery (roughly chopped) in your instant pot on high, or in a pressure cooker, with some avocado oil.
2. Lay the beef shins on top of the vegetables, and pour your chosen stock into the pot.
3. Close your instant pot / pressure cooker and pressure cook on high for 1h 20m (if shins are frozen) or 1h (if shins are fresh), allowing the instant pot/pressure cooker to naturally release for 15m after cooking is done.
4. Remove the cooked shins and season with seasoning blend.
5. Place shins on a wire rack and sear in the oven at 230C (450F) for 8 minutes, turning halfway through, or in a hot pan or skillet on all sides.
6. Let shins rest for 15 minutes before slicing into steaks.
7. (Optional but recommended) Blend the cooking liquid and softened vegetables in a blender, adding a corn starch slurry (corn starch and water) until desired consistency is reached.

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