Uploaded September 2026 | Updated September 2026, 4 days ago
Truth be told this recipe isn't quite right yet. If you smoke the beef shin all the way from the start to the end, I think the meat generally is too dry by the time you've broken down all the connective tissue.This method of smoking until it reaches an internal temperature of 90°C, and then finishing by cooking it in beef tallow is the winner. I haven't quite figured out the ideal amount of time and temperature in the beef fat. 24 hours at 80° just feels like too much of an ask for most home cooks. We did this one at 95°C for about 12 hours and while it came away nicely, truth be told, it was still a little bit too dry for my liking. Back to the drawing board. As soon as we nail it we'll let you know and share the recipe.
Truth be told this recipe isn't quite right yet. If you smoke the beef shin all the way from the start to the end, I think the meat generally is too dry by the time you've broken down all the connective tissue.This method of smoking until it reaches an internal temperature of 90°C, and then finishing by cooking it in beef tallow is the winner. I haven't quite figured out the ideal amount of time and temperature in the beef fat. 24 hours at 80° just feels like too much of an ask for most home cooks. We did this one at 95°C for about 12 hours and while it came away nicely, truth be told, it was still a little bit too dry for my liking. Back to the drawing board. As soon as we nail it we'll let you know and share the recipe.
