boiling beef / Jewish method (shin to be precise)

Greyduster

We used to have a dish called hash when I was a child. A sort of cross between a stew and a broth, with vegetables, and a traditional Yorkshire staple. That was made with shin and cooked very slowly on the hob - most of the day sometimes. I remember coming in from school in the winter to a cupful of the gravy to warm me up, and a slice of bread. Shin makes wonderful gravy.

Im aware of this, it is what the old fashioned ‘beef tea’ for invalides was rendered feom, but that wasn’t the question
I can only reiterate my perplexity that pp cannot or will not read understand and reply to the OP

Allira

FrankandEarnest

I just cut it up, threw it all in the slow cooker with carrots, onions, swede and a leek, stock made from a cube and it was fine.
No scum and it was better than the ready cut up stewing beef.

Haven't made a goulash for ages, my SIL makes an excellent one.
When I reheated some last night I added some red wine for variation.

then research on Jewish cookery consulting others. I have no interest in adopting Jewish methods of cookery,

Perhaps it was because you mentioned your Jewish friend and her comments about cooking beef posters added their own thoughts.
Threads do meander.

yes indeed !

I can’t see what you’re making such a fuss about. There’s no harm in a bit of digression. Anyway I was just trying to make the point that shin needs long slow cooking.

Greyduster we were a Yorkshire family and my mother used to make Hash. We children loved it. Shin beef is delicious. Mum also cooked shin and served it on Yorkshire pudding.
Thank you for the reminder.

FrankandEarnest

ferry23

When I post a question I'm always pleased when people take the time to explain things properly or post suggestions which can be really helpful and interesting.

In the end I guess we just stop trying to be helpful when it's thrown back in your face.

your response was neither helpful nor interesting and far from ‘throwing it bck in your face’ I was exasperated that you had seen fit to describe brisket when I had never mentioned it

Charming! 🤬
Don’t be surprised in future if posters decide not to respond at all.

Scroll past FrankandEarnest, just scroll past. Life is too short.

Then you won't be seen as rude and objectionable, and forever known as the poster who gets exasperated about brisket.

Apologies the title of the thread seemed to me to specify Jewish methods. My mistake

paddyann 😁
No mistake!!
Unless we need to go to that popular optician. 🤓

This thread prompted me to get some long horn beef shin out of the freezer to make a beautiful casserole. I will slow cook it for hours, having first sealed it in a hot pan, no boiling or skimming involved.

That sounds delicious foxie48. Enjoy.

Thank goodness it's not brisket that you found. But you may have gone into too much detail about your cooking method

I'd welcome ideas on ways to cook brisket ferry23 as I have some nice brisket joints in the freezer but perhaps I should start another thread?

Something that I've learnt : the Jewish way of cooking salt beef and cholent is different from braising , because the meat is brined first hence the pink colour and the taste isn't the same .

Esmay

Something that I've learnt : the Jewish way of cooking salt beef and cholent is different from braising , because the meat is brined first hence the pink colour and the taste isn't the same .

Is that just the Jewish way?
I've eaten it (it's very popular in Australia) and thought it was an Eastern European dish. Your post reminded me of that 🙂

Esmay

Something that I've learnt : the Jewish way of cooking salt beef and cholent is different from braising , because the meat is brined first hence the pink colour and the taste isn't the same .

Just remembered - they call it corned beef in Australia but it's quite different to corned beef here which comes in tins or slices.
It's a whole joint of beef (silverside or brisket) brined with pickling spices I think, and then cooked very slowly.

A lot of what is termed "Jewish" cookery is just Eastern European cookery styles. The two get blurred a lot of the time.