- AITCHBONE: This versatile cut
is from the hindquarter rump
section and can be slow oven
roasted or pot roasted. Aitchbone
is fairly lean – it should be cooked
with liquid so as not to dry it out. - BEEF SHIN: This cut is great for
stews and soups, adding flavour
and depth to any slow-cooked dish.
It’s often used for Asian-style
curries. Beef shin requires long
slow-cooking to tenderise it but is
full of flavour and worth the wait! - MARROW BONES: Cheap,
economical and quick-cooking, but
an acquired taste. Marrow bones
are very rich so it is a good idea
to serve them with a tart parsley
topping, rocket salad or bitter
greens to help cut their richness. - SHORT RIB: A full-flavoured
fatty cut of beef requiring a long
slow-cook. The fat can be rendered
out before cooking by browning the
meat well before braising. - BRISKET: Can either be cooked
on the bone or boneless. A cut
of meat from the forequarter,
brisket is perfect for long slow-
cooks, roasts or braises. The meat
becomes very tender and can
easily be shredded. Brown the
brisket before cooking to create
a crust and increase the flavour. - BEEF CHEEKS: A lesser-known
cut of beef, requiring long slow-
cooking. Once braised the meat
is very tender and works well
served with a creamy cauli puree
or as a base for a pie – topped
with creamy low-carb mash.
This cut requires liquid to be
added – such as beef stock,
wine, tinned tomatoes or
the like – for the
cooking process.
These less common beef cuts are
generally quite economical. They might
not be the most tender and therefore need
more cooking time but the results can be
spectacular, flavoursome and able to
feed a crowd.
BRISKET
MARROW
BONESBEEF
CHEEKSBEEF
SHINAITCHBONE
SHORT
RIBS