Everyone loves Mexican cuisine. It is the fun that comes with eating it, whether it be tacos or main plates, the idea is always to serve yourself. With a cut like a shin, you want to treat it with respect and this recipe is another way of slow cooking that will make ‘osso’ and ‘buco’ more than just Facebook friends. Put it all in a pot and bring out the colour of that bright rice and you will have some serious family feasting moments awaiting you!
Method
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Step 1
Preheat oven to 150°C.
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Step 2
In a cast iron pot or oven safe pan, drizzle the olive oil and cook the beef shin on all sides until caramelised (golden brown). This takes 5-8 minutes.
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Step 3
Remove the shin from the pan and add the onions. Caramelise for 5-7 minutes before adding the garlic and sautéing for a further 2 minutes.
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Step 4
Add the herbs and spices to the pan and cook until aromatic (1 minute), before popping the shin back in and covering with beef stock, salt, pepper & the canned tomatoes. Cover and bring to the boil before placing it in the oven for 4-5 hours or until the meat is falling apart, but still remaining whole.
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Step 5
Remove from the oven. Add the beans and allow to cook with the lid off (on low heat) until the liquid becomes a sauce. Use two forks to separate the meat into strings.
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Step 6
For the rice, add all of the ingredients plus 2 cups of water to a saucepan. Bring to a boil and cover with a lid. Cook for 10-12 minutes (or until fluffy). Set aside.
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Step 7
For the pickle, place all the ingredients into a bowl and set aside for 20 minutes.
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Step 8
To serve, place a portion of the meat on the colourful rice and top with the awesome pickle.
