Help with Beef Shin.....

[nicky.mattsson]

Hi all

I have sinned, instead of making my own curry from scratch, i have bought a 30minute biryani jar (reaons are a tad complicated but its not by choice). The problem being the only bit of meat i have is a shin of beef and i dont think 30mins will be long enough to cook it until it is melt in your mouth good.

Any tips on how i can start the meat before i add it to the biryani but without ruining it?

Cheers

[Big Al.]

Surly the 30 minute is only a guide? As long as you keep the sauce workable adding water/stock you should be able to cook shin OK.

All you have to remember is long and slow...oooer misses.

[nicky.mattsson]

I did think about just adding some stock to keep the sauce/rice going but i wasnt sure how the rice would be if i kept it going for too long.

[21TonyK]

Using a "normal" method by the time the shin is cooked the rice will be pulped. You need to pre-cook the shin until 99% done then cook the Biryani as normal. I'd braise it in a thinned down version of the sauce for a good couple of hours first.

[escargot]

What Tony said. If you've got any curry spices, throw these in too.

[nicky.mattsson]

2 very good suggestions, i would of done this myself but as it stands my kitchen stocks have been reduced to salt and pepper.

Do you think taking, maybe 1/5 of the sauce from the jar and some water, and using that to braise it in would work?

[21TonyK]

nicky.mattsson said:

2 very good suggestions, i would of done this myself but as it stands my kitchen stocks have been reduced to salt and pepper.

Do you think taking, maybe 1/5 of the sauce from the jar and some water, and using that to braise it in would work?

You've probably tried it by now but yes, add some salt and a stock cube if you have it. tinned toms or puree will all help. If you're just starting you won't be eating until after midnight now. I'd go to the pub!

[johnnywgk]

Cut the meat through the grain, it wont be so chewy.

Grain aint the right word.... but i think you'll understand what i'm saying.

[nicky.mattsson]

21TonyK said:

nicky.mattsson said:

2 very good suggestions, i would of done this myself but as it stands my kitchen stocks have been reduced to salt and pepper.

Do you think taking, maybe 1/5 of the sauce from the jar and some water, and using that to braise it in would work?

You've probably tried it by now but yes, add some salt and a stock cube if you have it. tinned toms or puree will all help. If you're just starting you won't be eating until after midnight now. I'd go to the pub!

Ive given up for tonight, it will be for tommorrow. Had some 'lovely' 9p noodles instead! I will start as soon as i get through the door tommorrow, water and some of the sauce for braising, see how i go.

Cheers all