Slow-braised beef shin simmered with cloves, allspice, and bay until the meat falls from the bone — a robust Irish pub classic.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Place beef shin in a large pot with onions, carrots, garlic, bay leaves, cloves, allspice, and peppercorns.
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2
Cover with cold water, add vinegar and a generous pinch of salt.
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3
Bring to a boil, skim any foam, then reduce to a gentle simmer.
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4
Cook covered for 3-3.5 hours until the meat is completely tender and falling off the bone.
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5
Remove beef carefully. Strain and reduce some of the cooking liquid for a light broth.
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6
Serve the beef with the vegetables, spooning broth over and scattering with parsley.
Did You Know?
Crubeens were traditionally sold as late-night pub snacks, eaten messily by hand with plenty of mustard and brown bread.
Chef's Notes
Equipment Tips
- large heavy pot
- tongs
Garnishing
parsley, cooking broth
Accompaniments
brown bread, mustard, pickles
The Story Behind Crubeens
Slow-braised meats have been central to Irish cooking for centuries, born from the practical need to tenderize tougher, more affordable cuts. This tradition of low-and-slow cooking with warming spices reflects the resourcefulness of Irish home cooks.
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