Beef shin broth bowl

Beef shin broth bowl
Rich • Sticky • Slow Cooked
Serves: 2
Time: ~4 hours
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Ingredients
• 2 large beef shins
• 500ml–1L Asthi beef or venison bone broth
• Asian all-purpose seasoning
• 2 garlic cloves, crushed
• Chilli, to taste
• Beef tallow or olive oil, for searing
• 2 red onions, quartered
• 1 tbsp fish sauce
• 1 tbsp muscovado sugar
• 1 tbsp apple cider vinegar
• 2 tbsp balsamic vinegar
• ½ tsp sesame oil
• 2 spring onions, finely sliced
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Method
Season the beef shins generously with Asian all-purpose seasoning. Heat tallow or olive oil in a large pot and sear the shins on all sides until deeply caramelised. Add the garlic, chilli and Asthi bone broth. Top up with water if needed so the beef is mostly submerged. Bring to a gentle simmer, cover and cook on low for 3½–4 hours, or until the meat is falling from the bone. Add the quartered red onions to a frying pan over medium heat and cook until softened and lightly caramelised. Add the fish sauce, muscovado sugar, apple cider vinegar and balsamic vinegar. Cook for 8–10 minutes, stirring occasionally, until sticky and glossy. Stir through the sesame oil and remove from the heat. Pull the beef shin from the bone and divide between bowls. Ladle over the rich bone broth and top with the sticky red onion balsamic chutney. Finish with sliced spring onions and extra chilli.
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Tip: Add noodles or rice cooked in the leftover broth. The sweet, tangy onions cut beautifully through the rich beef.

#warming #dinner #autumn #soup #bonebroth