Recipes, Beef Recipes

Beef shin recipe w/ soy & ginger noodle broth

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This simple beef shin recipe results in a wholesome, restorative soup. Beef shin is the perfect cut for this dish, as it can withstand a long, slow simmer. Get ready to slurp those noodles! I have a deep and unwavering love for broth – something so simple yet capable of becoming extraordinary with the right process. Broths cannot be rushed, and there are no shortcuts. The flavour relies on layers, and starting with a good, fresh stock is essential if you’re aiming for something magical. This recipe embodies simplicity at its finest.

Serves 3-4

Ingredients

Method

  1. In a heavy-bottomed pan, add the stock and diced shin of beef, and bring to a gentle simmer. After 10-minutes, skim off any foam that rises to the surface.
  2. Wash 8 of the spring onions and lightly smack them with the flat side of a knife to release their flavour. Add these to the pan, along with the ginger, fish sauce, soy sauce, and garlic. Cover the pot with a lid and allow to simmer gently for about 2 ½ hours.
  3. Remove the broth from the heat and check the beef – it should be tender and yielding when pressed with the back of a spoon.
  4. Remove the spring onions, ginger, and garlic from the broth.
  5. Stir in a tablespoon of black rice vinegar.
  6. Bring a separate pot of water to the boil and cook the noodles for 3 minutes.
  7. Drain the noodles and add them to the broth.
  8. Thinly slice the remaining 2 spring onions.
  9. Check the seasoning of the broth, adjusting with soy sauce if necessary.
  10. Garnish with the thinly sliced spring onions and fresh coriander.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.