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5 pounds beef shin, large dice
1 cup paprika, Hungarian Kingred
4 large onions, diced
2 heads garlic, peeled and minced
1 cup fat from top of brown stock, melted
8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each)
2 1/2 quarts brown beef stock
Salt and freshly ground blace pepper to taste
Preheat oven to 350 F. Cut shin beef in large dice, as large as 2 inches square. In a large roast pan, roll the beef in paprika, generously coating all surfaces. Push it to one side. Add the diced onions and garlic, and coat them too. Add melted fat from the brown stock, and toss all to coat well. There should be just one layer deep, so that everything can brown evenly.
Place in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to keep from burning, but don't let it be too cool or the meat will sweat out its juices. You should be able to heat the meat "singing softly in the pan." (A slight sizzling sound) When the meat is brown, transfer it to a heavy pot, and add the peeled diced potatoes. Cover with brown stock, and bring to the boil. As soon as it boils, cut to a simmer. As fat and scum rises to the surface, skim it off from time to time. Stir gently from time to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more rapid, so you will need to keep a pot of hot stock to replenish with. When the meat is tender the potatoes will have rounded edges, where originally square. What ever thickening has taken place is what you want. This benefits from overnight refrigeration, so that the fat rises and forms a cap on the top. It will be bright orange, and is very nice for sautÈing veal cutlets and the like. I like to grind onions and garlic and mix it with this fat to 'paint' chickens before roasting. The point is that this fat is very nice, everywhere but in the goulash. Remove it. Naturally, before serving, you will want to reseason it, salt first. If you used Kingred Hungarian paprika, I doubt you will want more pepper, unless you are a real chili head. Serve this on top of buttered noodles or spaetzle.
We cut large chunks (3-4 oz each) of shin beef for this recipe. This makes a great deal of sense, as well exercised tough muscles like shin (lower leg) develop a great deal of flavor. The toughness of the meat is rendered tender by moist heat cooking. The connective tissue in the meat, collagen, is what holds the muscle fibers together. The more exercised the muscle, the more collagen is developed to hold the fibers. When we cook such meat in water, slowly at simmering temperatures, (180F) the water combines with the collagen to form water soluble gelatin. This makes the meat tender --
sometimes too tender if we cook too long. The fibers separate...the meat becomes "stringy". There is a dish called Ropa de Viejo, "Old Mans Clothes", where the meat is cooked this way and then shredded. Using large chunks of shin implies two things. First, the finished dish will have a rich 'beefy' flavor. Oxtails are an even better example of a meat that gives this intense flavor. Can you think why? The second idea is that, seeing as the meat is in large chunks and we are going to cook it
slowly in water or stock, the cooking time will be long, as compared to the same meat in smaller chunks. This goes back to the ideas in "Boiling Water". If we add chunks of potato at the same time as the meat, the
1 cup paprika, Hungarian Kingred
4 large onions, diced
2 heads garlic, peeled and minced
1 cup fat from top of brown stock, melted
8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each)
2 1/2 quarts brown beef stock
Salt and freshly ground blace pepper to taste
Preheat oven to 350 F. Cut shin beef in large dice, as large as 2 inches square. In a large roast pan, roll the beef in paprika, generously coating all surfaces. Push it to one side. Add the diced onions and garlic, and coat them too. Add melted fat from the brown stock, and toss all to coat well. There should be just one layer deep, so that everything can brown evenly.
Place in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to keep from burning, but don't let it be too cool or the meat will sweat out its juices. You should be able to heat the meat "singing softly in the pan." (A slight sizzling sound) When the meat is brown, transfer it to a heavy pot, and add the peeled diced potatoes. Cover with brown stock, and bring to the boil. As soon as it boils, cut to a simmer. As fat and scum rises to the surface, skim it off from time to time. Stir gently from time to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more rapid, so you will need to keep a pot of hot stock to replenish with. When the meat is tender the potatoes will have rounded edges, where originally square. What ever thickening has taken place is what you want. This benefits from overnight refrigeration, so that the fat rises and forms a cap on the top. It will be bright orange, and is very nice for sautÈing veal cutlets and the like. I like to grind onions and garlic and mix it with this fat to 'paint' chickens before roasting. The point is that this fat is very nice, everywhere but in the goulash. Remove it. Naturally, before serving, you will want to reseason it, salt first. If you used Kingred Hungarian paprika, I doubt you will want more pepper, unless you are a real chili head. Serve this on top of buttered noodles or spaetzle.
We cut large chunks (3-4 oz each) of shin beef for this recipe. This makes a great deal of sense, as well exercised tough muscles like shin (lower leg) develop a great deal of flavor. The toughness of the meat is rendered tender by moist heat cooking. The connective tissue in the meat, collagen, is what holds the muscle fibers together. The more exercised the muscle, the more collagen is developed to hold the fibers. When we cook such meat in water, slowly at simmering temperatures, (180F) the water combines with the collagen to form water soluble gelatin. This makes the meat tender --
sometimes too tender if we cook too long. The fibers separate...the meat becomes "stringy". There is a dish called Ropa de Viejo, "Old Mans Clothes", where the meat is cooked this way and then shredded. Using large chunks of shin implies two things. First, the finished dish will have a rich 'beefy' flavor. Oxtails are an even better example of a meat that gives this intense flavor. Can you think why? The second idea is that, seeing as the meat is in large chunks and we are going to cook it
slowly in water or stock, the cooking time will be long, as compared to the same meat in smaller chunks. This goes back to the ideas in "Boiling Water". If we add chunks of potato at the same time as the meat, the