Search

  Home
  Cook
  Watch
  Read
  Marketplace
  Subscribe
  News
  BBQ Magazine
  Say Hello
  BBQ magazine Merchandise
 

Join us on      

@thebbqmag for all

MENU
 

 

 

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.

 Flame and Dame   Winter 2020 Join us on        @thebbqmag

 #FlameAndDame #BeefShin #Beef #BBQButchers

 

 

 

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.

Serves 4

 

Ingredients

 

Smoked Beef Shin braised in Mirin Dashi Broth...

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 tbl sp 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

 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2023 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here