Beef Recipes, Recipes, Side Dish Recipes

Whole beef shin recipe, w/ brioche buns, slaw & bbq sauce

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My whole beef shin recipe requires a significant commitment of time, skill, and energy. In other words, it’s not to be taken lightly. However, the end result is undoubtedly worth all that effort. It’s one of those recipes that provides an enormous sense of wellbeing and achievement, filling you with pride every time you look at it. This cut of beef shin is often referred to as ‘Thor’s Hammer’, a nickname that adds extra reverence among hardcore BBQ enthusiasts. Whilst perhaps not as moist as the more traditional smoking brisket, this whole shin has a visual appeal that is hard to match. When cooked with care and a great deal of patience, ensuring the moisture is retained, the final product can be truly impressive. Flaked into a bun with lashings of BBQ sauce and a bright, crunchy slaw, it’s a dish that exudes good vibes and is sure to impress those who join you to enjoy it 😋

Serves 8-10 hungry peeps

Ingredients

BBQ sauce

Slaw

Method

Begin with the shin:

  1. Add the salt, sugar, and ancho chilli powder to a bowl and mix well to combine. Use this mixture to liberally season the shin, ensuring it is rubbed into all areas of the meat.
  2. Light your smoker and allow the coals or smoking wood chips to burn until the desired smoking temperature is reached. As the shin contains little fat, the smoker’s temperature should not rise above 110°C – slow and steady wins this race.
  3. Place the shin on the grill and close the lid.
  4. Mix the vinegar and apple juice and pour the mixture into a spray bottle.
  5. After 2-hours, flip the shin and spray it liberally with the apple juice and vinegar solution, then cook for another 2-hours.
  6. Remove the shin from the grill and spray it liberally again with the vinegar and apple juice solution. Then wrap the shin securely in barbecue paper or tin foil, keeping the bone exposed. If there is any remaining juice and vinegar solution, it can be added to the wrapped shin.
  7. Return the shin to the smoker and cook for a further 4-5 hours, or until the meat is tender. Finally, remove the shin from the smoker and leave it to rest for at least 1-hour before serving.

To make the BBQ sauce:

  1. Set a saucepan over medium heat, add the cinnamon and star anise, and toast them in the dry pan.
  2. Add a tablespoon of vegetable oil, along with the diced onion, chopped garlic, and bay leaves. Season with salt and cook for 10-15 minutes, stirring regularly, until soft and sweet.
  3. Add both paprikas and the ancho chilli powder, and cook for 2-minutes. Then add the ketchup, vinegar, brown sugar, and coffee, along with a glass of water. Season with a little more salt, then bring to a boil. Reduce the heat to a simmer and cook for about 10-minutes.
  4. Remove the star anise and cinnamon, and use a hand blender or food processor to blitz the sauce until smooth.
  5. Return the sauce to the pan and reduce to the desired consistency. Check for seasoning, acidity, and sweetness. Adjust with more salt, sugar, or vinegar as necessary.

To make the slaw:

  1. Tip the cabbage, onion, fennel, and carrots into a mixing bowl, and season well with salt. Leave to sit for 10-minutes.
  2. Add 3-tablespoons of vinegar and the same amount of olive oil, along with the chopped dill. Stir well, then leave for a further 10-minutes.
  3. Check for seasoning and adjust as necessary.

To serve:

  1. Unwrap the shin from the paper or foil and pull the meat away from the bone. Then, using a couple of forks, shred the meat.
  2. Cut open the brioche buns and gently toast them, either on the BBQ if it’s still hot, or under the grill.
  3. Load the buns with the pulled shin, barbecue sauce, and slaw, and tuck right in!

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.