Slow Cooked BBQ Beef Shin is smoked low and slow until fall-apart tender. Finished wrapped with cider and seasoning, then pulled and served with chilli sauce.
Coriander and Green chilli sauce
Ingredients
½ bunch coriander
3 spring onions
1 green sweet pepper
1 green hot chilli
1 tablespoon pickled jalapenos
Salt and pepper
40ml apple juice
40ml apple cider vinegar
Method
Add all ingredients into a jar or mixing bowl.
Blitz, let sit.
Tips & Hints
This is great on tacos, anything pulled and grilled and raw fish.
Beef Shin
Ingredients
1 x Smokin South Texan
1 x Beef shin 2.5kg Approx
Extra virgin olive oil
1 x beer or cider
Tin foil and baking paper
Method
On a tray oil and sprinkle Smokin South Texan all over. Let sit for 1 hour.
Set your smoker to 100c.
Place the shin standing upright in the smoker for 1 hour.
Increase the temperature to around 190c and cook for a further 2 hours.
Place the shin into a wrap pocket of three tin foil in a cross with 1 piece of baking paper, carefully edge up the sides and cover with the cider and add some more Smokin South Texan.
Completely wrap and cook for further 3.5 – 4.5 hours or until a skewer can be inserted through the beef like soft butter.
Take out, let cool for 10 minutes then pull apart. Season with salt and a little more Texan then place onto bowl. Pour over the chilli sauce and away you go.
