Beef shin is one of my favorite cuts to use for pulled beef, I absolutely put it up there with brisket, beef cheeks, chuck and oyster blade, plus it looks really cool on the bone. Best ...

Beef shin is one of the less expensive beef cuts. But, being on the bone, it is strong on beefy flavour. Ask your butcher to cut you some thick slices, right through the bone. Then light a fire.

To serve, arrange the beef on a serving platter and pour the reduced sauce over the meat. If you are using cubes of stewing steak, rather than slices of shin ... advise you to make the salad ...

by which time the beef shin should be meltingly tender and the sauce thick and viscous. (Alternatively, you can cook the beef in a pressure cooker on high pressure for 50–60 minutes until tender ...