Vocal Voices

I more or less made this for dinner tonight, and it was so yummy, it's going to be a regular. The left overs I have added some water and sized up to make soup for lunch tomorrow.

http://cookhamcook.blogspot.co.nz/2009/02/beef-shin-stew-in-slow-cooker.html?m=1

Shin is what I always use for stews, if you're lucky here you find someone at a farmers market selling it on the bone
Definitely a winter dish, you're nearly always eating the opposite kind of foods to us

I had never cooked it before. I normally use rump cut up for stews. Having this 1/2 cow in be freezer has really challenged me and I'm learning so much about the different cuts.

Don't forget beef skirt, it's another cheap cut from the lower sides of the ribs. It is ideal for slow cooking and is sooo tasty.

I like skirt. Very good in a steak and kidney pie

Skirt is not a term I'm familiar with.... Off to google

Ah.. Brisket. I've got some of that as a big roast. I could cut some off for a stew