Today’s cooking thing: smoked shortrib over a tray of beef shin chilli con carne (catching the rib drippings...) Bit of an experiment. Let’s see how it goes.
Meat from @turnerandgeorge.
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Meat from @turnerandgeorge.
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First thing I did this morning: trim the beef shin of (most) of the silver skin and cut into chunks. I also discovered my filleting knife needs sharpening.
Meanwhile I made a chilli paste. This is @kenjilopezalt’s recipe from here:
https://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html
This">https://www.seriouseats.com/recipes/2... stuff is fantastic - full of flavour. You toast dried chillis and then simmer them in stock. You add a host of flavourings (marmite, chocolate, coffee, cumin) and blend it.
https://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html
This">https://www.seriouseats.com/recipes/2... stuff is fantastic - full of flavour. You toast dried chillis and then simmer them in stock. You add a host of flavourings (marmite, chocolate, coffee, cumin) and blend it.
Here’s the shortribs - very nicely marbled. Thanks @turnerandgeorge!
These were well salted and then left in the fridge for 24 hours to dry brine. Next I hit them with some of @meathead’s Big Bad Beef Rub.
These were well salted and then left in the fridge for 24 hours to dry brine. Next I hit them with some of @meathead’s Big Bad Beef Rub.
The assembled chilli. The beef shin (including the bone), red kidney beans, fried onions, the chilli paste, water, garlic, bay, Mexican oregano.
I used water here, not stock, because it should be enriched by the drippings.
I used water here, not stock, because it should be enriched by the drippings.