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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.
The beef shin got browned off in a very hot pan.
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 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 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.
So here’s where we came in: the ribs on the smoker, over the chilli con carne.
And now we wait.
Been a while so let’s check in. Here’s the shortribs. Coming along ok, but still some way to go.
And here’s the chilli. Some observations:
1) it has collected a lot of fat. I expected that. It’ll need skimming at the end.
2) the beans are cooked and softened. (more on that in a second.)
3) it’s barely lost any liquid. More below.
4) it’s not too salty.
1) it has collected a lot of fat. I expected that. It’ll need skimming at the end.
2) the beans are cooked and softened. (more on that in a second.)
3) it’s barely lost any liquid. More below.
4) it’s not too salty.
