Shin of Beef Tacos Recipe
We have developed this recipe in collaboration with Veysey's Butchers in Cullompton to provide an alternative filling for your tacos, using a highly underrated and versatile cut of beef. The combination of coating the meat in a lightly spiced rub and slow cooking in pure beef stock creates an amazingly tasty beef filling. Load your taco and go!
Shin of beef is one of those cuts that gets overlooked in favour of flashier steaks, but it's perfect for slow cooking. This hard-working muscle from the lower leg is packed with connective tissue that, when cooked low and slow, transforms into rich, gelatinous goodness that keeps the meat incredibly moist and flavourful.
Our collaboration with Veysey's Butchers in Cullompton brought together their expertise in sourcing quality grass-fed beef with our passion for making the most of every cut. The result is a taco filling that's both economical and extraordinary - proving that great food doesn't always come from expensive ingredients.
The magic happens in the spice rub and the long, gentle braise. Oregano, smoked paprika, and coriander create warmth and depth, while the orange juice adds a subtle citrus note that brightens the rich beef. After hours of slow cooking in pure beef stock, the meat practically falls apart at the touch of a fork.
This isn't just about tacos, though they're spectacular. The leftover shredded beef is brilliant stirred through pasta, piled onto jacket potatoes, or used as a base for hearty soups. It's the kind of versatile, make-ahead meal that busy families will come to rely on.
What You'll Need
Serves 4-6
| Grass-fed Shin of Beef | 800g |
|---|---|
| Pure Beef Stock | 500ml |
| Chopped Tomatoes | 400g tin |
| Medium Onions | 2, diced |
| Head of Garlic | 1 whole, crushed |
| Orange Juice | 150ml |
| Lime Juice | From 2 limes |
For the Spice Rub:
| Oregano | 3 tsp |
|---|---|
| Smoked Paprika | 2 tsp |
| Ground Coriander | 1½ tsp |
| All Spice | 1 tsp |
| Chilli Powder | 1 tsp |
How To Make It
Mix all the spices and herbs together. Season the beef shin with salt & pepper and then dredge them in the spice mix.
Put a pan on high heat with a good splash of oil and sear the shin until a good colour is achieved on both sides and all the meat is browned.
Remove the meat and place to one side. Add the onions to the pan, lower the heat and soften with a little colour.
Add the meat back into the pan with the onions then add all the other ingredients.
Bring the dish up to the boil, cover with a lid and simmer gently for up to 4 hours or until the meat is tender.
Once tender, carefully remove the meat from the pan. At this point start to reduce the sauce in the pan.
Carefully shred the meat, removing any fat and sinew. Add the meat back into the reduced sauce (thick enough to coat the meat).
Now you are ready to fill those tacos!
Chef's Tip
Any leftover meat can be kept chilled for up to 3 days and added to pasta for another tasty meal.
