Beef shin - will it do instead of

[Elliott]

Chuck steak? Which seems impossible to find. I am making a beef stew (from allegra Mcevedy economy gastronomy) - slow cooked (not in slow cooker tho!)
I have made it with feather steak before and braising steak would be ok I guess, but I've never tried shin (boned). What's it like?

I think shin would be fine for slow cooking (it's a bit on the chewy side otherwise)

shin will be fine

Why could you not have put the words chuck steak in your thread title?

Shin needs very slow cooking but is yummy.

Bibbity - what's your problem? The op wants people to look at her thread - why must she post everything in the title?

shin is delicious but cook it for long time at low temp. also, don't be tempted to remove fat before cooking as this really helps flavour and texture of meat (you can get rid of a lot of it after cooking)

Thanks for the advice! Feeling reassured now, have also found a good recipe on guardian website....mmmm

Hugh Fearlessly Eats-It-All has some good recipes for shin of beef.

We love it!

We had beef shin in a casserole last week, did it in the slow cooker and it was yummy - meat was hard to cut before cooking but just melted after cooking.

love beef shin

Will it do????????????????????? It is absolutely the best for slow cooking. Forget your chuck, chump, stewing, braising or any steak otherwise labled... go for shin every time. I never brown it off either btw- just pop it in a poly bag and toss in 2 tbsp plain flour- add to the softened veggies and stock- 2 hrs in oven 150deg- or longer in the slow cooker and you are away.