Pic of Shin of beef braised in soy stock

Shin of beef braised in soy stock

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Shin of beef braised in soy stock

Main Serves 4 3h 10 min
Shin of beef has lots of connective tissue, but patient slow-cooking brings it to melt-in-the-mouth tenderness. Infused with aromatic soy-flavoured stock, it's delicious cooled, pressed, then arranged in thinly cut slices, perhaps with a scattering of bean sprouts and spring onion. A very special Chinese-style starter.


  • 250ml soy sauce
  • 150ml mirin or dry sherry
  • 25g fresh ginger, sliced
  • 2-3 star anise
  • 1 garlic clove
  • 1 red chilli
  • 1 piece dried orange peel
  • 600g shin of beef


Prep time: 10 min
Cooking time: 3h
  • Step 1

    Place all the ingredients, except the beef, in a saucepan with 750ml of water and bring to the boil then simmer for 15 minutes. Immerse the shin joint.
  • Step 2

    Return to the boil and skim away impurities then turn down to a bare simmer for a further 2½-3 hours until tender (you may have to top up the stock with water).
  • Step 3

    Drain, cool and press with a weight overnight before slicing as thinly as possible.

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