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Braised Omugi beef shin

Serves
8
Prep
1hr
Cook
4-5hrs
DIFFICULTY
medium
Ingredients
  • 1 x 1.5 - 1.8 kg Omugi beef shin (Frenched)
  • 1/2 cup red miso
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 tablespoon cracked white pepper
  • 3-inch piece of ginger peeled and thinly sliced
  • 3 tablespoons of sesame oil
  • 1 cup soy sauce
  • 1 cup of hydrated wakame seaweed
  • 2 cups of steamed soybeans
  • shichimi togarashi
  • 3 tablespoons chilli oil
Method
  • Secure the Beef shin with butchers’ twine at 1cm intervals (this will help with holding the meat on the bone as it cooks)
  • Mix the miso, soy, water and cracked white pepper. Brush onto the beef shin and allow to sit uncovered in a cool place for 40 minutes
  • Heat a large pan with the sesame oil and the ginger, allowing the ginger to sizzle for a few seconds before adding in the beef shin and browning on all sides
  • Once browned all over, add in the soy and water, cover with a tight-fitting lid and place into an oven set at 150’C for 2.5hrs, after this time remove lid and pierce with a skewer (skewer should push in and pull out with little to no resistance)
  • Place back into the oven at 170’c and continue cooking for a further 1/2 hour to colour the meat and create a crust
  • After this time, move pot to the stove top and gently move shin to a large serving plate and continue reducing the cooking juices by approximately half
  • To serve, pull meat away from the bone, add over the wakame and soybeans along with a couple of ladles of sauce and a good sprinkling of shichimi togarashi and chilli oil
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