Keto Beef Shin Broth Stew
Beef shin is a perfect cut of meat specifically used for braising. Typically shin should be cooked for approximately 4 hours, so the meat is tender. The remaining juices can be drained to be used as stock or hearty meath broth.
Here we are serving as a broth stew, I have used low oxalate ingredients for those who have suffered with kidney stones, you can replace the white pepper with regular black pepper if you have no sensitivities.
Ingredients for 3 servings
• Beef Shin 500g
• Olive Oil 1tbsp
• Onion chopped 50g
• Garlic minced 6g
• Ginger fresh grated 10g
• Mustard Powder 1.5g
• Celery chopped.100g
• Water 200ml
• Salt 1.5g
• White pepper 1.5g
• Rosemary 1tsp
• Bay leaf 1tsp
• Sesame seeds 1tsp (optional)
• Parsley (optional)
• Half a bulb of garlic, roasted (optional)
- Heat the olive oil in a frying pan on a medium heat.
- Prepare the beef shin by cutting into bite size pieces. Season with salt and pepper.
- Chop the onion and celery. Mince the garlic and grate the ginger.
- Sear the meat for approximately 5 minutes until browned.
- Add the chopped vegetables and dried herbs, mustard, bay leaves, and a pinch of salt and white pepper. Stir for a further 5 minutes.
- Transfer to cooking pot. Add the water and bring to boil. Reduce the heat and allow to simmer on low heat for up to 4 hours.
- Use sieve to drain the solids and keep the broth juice, stirring a 1/4 teaspoon of arrowroot powder through it if you want it to thicken.
- Serve the meat and vegetables with some of the broth.
- Optionally, dress the stew with sesame seeds, a half a bulb of roasted garlic and parsley.
- Remaining broth liquid can be stored in a sealed bottle or jar for up to 5 days.