SHIN and LEG Inexpensive cuts with bags of flavour, made up of very lean muscle. The best-known type of braising steak, and what most recipes mean when they call for this. A very tasty cut of beef that can be sliced or diced.
Beef Shin. Also known as the shank, this is a cut of beef taken from the lower leg of a steer. The shin is a highly worked muscle that is supported by high levels of connective tissue.
Silverside is a cut of beef from the hindquarter, just above the leg. It is suitable for stewing, braising and pot-roasting but, in Australia, it is usually sold corned for simmering.
Chuck & blade - this cut is often sold as braising steak, a little tenderer than stewing steak, and can be ideally used in casseroles, stews and for braising. Blade steak is also sometimes known as “flatiron steak”.
Leg. The leg is similar to shin, so cook it slowly in plenty of liquid.
The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).
Braising is a low and slow cooking method that begins with dry heat and ends with moist heat. Sear beef at high temperatures in a heavy-bottomed Dutch oven to attain a caramelized crust (dry heat), and then cover and finish cooking in a liquid at lower temperatures (moist heat).
Braising involves cooking large pieces of meat or chicken partially covered in liquid, while stewing uses smaller pieces of meat totally immersed in liquid.
Braises & Stews
Suitable cuts for cooking in this style include beef, lamb, or pork shoulder, belly cuts including pork bacon, beef brisket, or veal breast. Leg cuts from lamb or beef are also used but tend to be drier requiring brining or larding to add juiciness.
Point end brisket
Being a well exercised muscle, the point end has a high degree of connective tissue and is best suited to slow wet cooking methods such as braising and casseroling.
Also known as 'top rump' or 'knuckle', these cuts are generally used as 'flash fry' steaks or sold as an alternative to braising steak. Another cut which if overcooked can become very dry, so a quick cook as a steak, or a long slow cook for a stew or casserole.
Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for roasting joints, braising steaks or dice. Silverside and Topside of beef are both taken from the hind quarter of the animal, between the rump and the leg.
(SHIN-bone) The larger of two bones between the knee and ankle. Also called tibia.
The Beef Shin is commonly used in making slow-cooked soups and stews, providing a flavorful cut to enhance and add much flavor to the foods being prepared.
The muscles that an animal uses most often – such as the shin or shoulder – are the toughest, but also the cheapest and most tasty.
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
Yes they are interchangeable. Often the only difference is that stewing steak is diced and braising steak isn't. They both come from the tougher cuts of beef and are both cooked low & slow.
Ingredients. Braising steak: This is a common cut of beef in the UK. In the US, you will most likely find this as chuck roast, chuck beef or chuck steak. You can use one large piece of meat, or several smaller pieces.
Braised dishes often familiar to Westerners include pot roast, red braised pork belly, Swiss steak, chicken cacciatore, goulash, carbonade flamande, coq au vin, sauerbraten, beef bourguignon, beef brisket, oxtail, and tajines, among others.
What Kind of Beef Is Used for Braised Beef? Braised beef usually calls for a tougher cut of beef that tenderizes after cooking slowly in the oven. Chuck roast is a great choice because it is budget-friendly and easy to find at just about any grocery store.
Yes, you can overcook beef shin and when you do it can become very dry, just like if you overcooked roast beef in the oven.
Beef shin is prepared from the bottom portion of either the front or rear leg. As this cut comes from a working muscle, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling and braising.
Cuts from the shin consist of lean meat with a high proportion of connective tissue suitable for slow cooking methods such as stews, casseroles, soups and stocks. The chuck produces a fairly lean cut which is often sold as chuck steak and diced chuck. It is suitable for braising, stewing and used for pie fi llings.
What Else Could I Use? If you're looking for a smaller cut to braise or cook slowly, try some diced or cubed beef, or alternatively try chuck steak or shin of beef.