Genealogy Forum UK

by **peterd** » Fri Feb 01, 2013 9:33 pm

slap it in a slow cooker for 8 hr its ok no probs

by **Margarett** » Sat Feb 02, 2013 2:22 pm

I've never seen chin of beef for sale.

by **mallosa** » Sat Feb 02, 2013 4:29 pm

Margarett wrote:Do you mean shin of beef, DT? That's my favourite cut for long slow cooking in a casserole.

I always use shin of beef when doing a stew in my pressure cooker - really nice!

by **gardener** » Sat Feb 02, 2013 5:47 pm

Margarett wrote:I've never seen chin of beef for sale.

I think it is sometimes called chine of beef when it is a cut including the backbone as well as the rib bit.

by **mallosa** » Sat Feb 02, 2013 6:15 pm

by **dudleytaylor** » Sat Feb 02, 2013 8:03 pm

mallosa wrote:Found this, any use?

http://www.channel4.com/4food/how-to/ho ... -beef-cuts

Thanks

by **dudleytaylor** » Sat Feb 02, 2013 8:09 pm

Me thinks that Robs Joke "CHIN of beef" :lol:

fell a bit flat . :lol:

Chuck steak