Smoked Beef Shin
braised in Mirin Dashi Broth with miso butter carrots, sesame truffle mash & chilli garlic kale
Dashi is a light Japanese broth made from umami packed ingredients like seaweed and fermented fish, and forms the base for many classic Japanese dishes, including miso soup. Dashi combines beautifully with smoked beef shin, with an extra umami punch from the shiitake mushrooms and gochujang made from fermented chillies. This is the perfect BBQ meal to impress your friends during these colder months and provides a novel twist on the more traditional slow cooked beef recipes.
Ingredients
Braised BEEF SHIN
1.2 kg beef shin
1 litre dashi stock (we use Shimaya instant dashi powder)
15g dried shiitake mushroom
50ml mirin
1 tbl sp gochujang
3 star anise
Miso butter carrots
6 large carrots, scrubbed and sliced lengthways (approximately finger width)
1 tbl sp rapeseed oil
1 tbl sp butter
1 tbl sp white miso paste
Sesame truffle mash
4 large potatoes
75g butter
2 tbsp sesame oil
1 tsp truffle oil
Chilli garlic kale
250g kale
1 tblsp rapeseed oil
2 cloves of garlic
1 tsp chilli flakes
Method
1. Prepare the BBQ for two-zone cooking
2. Sear the beef shin directly over the coals until browned
3. Transfer to indirect zone, add a handful of wood chips, we like beech to give a lighter taste, and smoke for 15 minutes
4. In a pot prepare the stock: add the dried shiitake, gochujang, star anise and mirin to the dashi broth
5. Transfer the beef shin to the stock, add more water to cover if needed. Put the lid on the pot and cook on the indirect side until the shin breaks down, 3-4 hours. Most of the liquid should evaporate leaving a rich stew, remove the lid for the final stage of cooking if required
6. 2 hours into cooking, place potatoes in the base of BBQ adjacent to the coals, turning every 15 minutes
7. When they are soft (internal temp >95°C) remove until cool enough to handle, halve, scoop out the cooked potato flesh and mix in butter, sesame and truffle oils; season generously with salt & pepper
8. Blanch the carrots in boiling water for 5 minutes, drain, coat with rapeseed oil and transfer to grill. Cook until charred and soft
9. Combine the butter and miso paste and toss the carrots in the miso butter
10. In a frying pan heat the rapeseed oil, fry the garlic, add the chilli flakes and kale. Cook until the kale is wilted and tender
11. Serve stew with mash, carrots and kale
