Presented by Grandview Farms and America Restaurant
- 1 whole beef shin (foreshank)
- 1 carrot
- 1 onion
- 2 celery sticks
- 1 garlic bulb
- 1 bottle baco noir
- 5 litre veal stock
- 1 lb (450 g) dry cure
- 1 piece caul fat
- 1 bouquet garni
- Make a nice bouquet of garni by tying together half a bunch of thyme, four sprigs rosemary, two leaves of bay laurel, four sprigs of parsley and two sprigs of marjoram.
- Assemble dry cure by toasting two tbsp (30 ml) each of fennel seed, coriander seed, juniper berries and black pepper corn.
- Once cooled, place the toasted spices in a robot coupe and pulse to break open, then add 350 grams of salt and 50 grams of sugar and pulse again to combine.
- Start by rubbing and packing your beef shin liberally with salt and leave to sit covered in a refrigerator. This is also a good time to start soaking your caul fat. Change the water every few hours allowing the water to pull out any impurities that may be found in the caul fat.
- After 24 hours, take out your shin and rinse off the salt. It’s important at this point to put your shin back in the refrigerator and rest for another day or two, if possible. This will allow the salt from the outside of the shin to penetrate, or rest into the core of the meat, giving it a more even salinity.
- Colour the outside of the beef in a hot pan, and get it into a suitable sized oven safe dish with the vegetables, red wine, veal stock and bouquet garni. Place in a 325 ⁰F oven and braise until tender, aabout three to four hours.
- After checking if the meat is tender enough, you will want to pull it out of the braising liquid, straining and reserving the braising liquid for later on. Carefully wrap the beef tightly in cling film to shape it into a nice ball around the end of the bone. Once this is completed, place the beef shin into an ice bath to set the meat into place for about one hour.
- By now, your caul fat will be well soaked and bright white. Carefully pull out one large piece of caul fat, large enough to wrap the meat ball at the bottom of the shin.
- Lay flat on a board or smooth surface and place the beef shin on top and wrap one even layer around. Repeat one more time so you now have two layers of caul fat; no more, no less. Put shin back into fridge uncovered for 30 minutes to dry out the fat.
- Reheat the beef shin uncovered in a 350⁰F oven for about one hour, until the core is warm.
- Once it is warm, start brushing with birch BBQ sauce every five minutes until you have a nice thick glaze.
- Serve with Flintstone stories.