Crubeens — Print Recipe — The Culinary Codex

Slow-braised beef shin simmered with cloves, allspice, and bay until the meat falls from the bone — a robust Irish pub classic.

Ingredients

1 Place beef shin in a large pot with onions, carrots, garlic, bay leaves, cloves, allspice, and peppercorns.
2 Cover with cold water, add vinegar and a generous pinch of salt.
3 Bring to a boil, skim any foam, then reduce to a gentle simmer.
4 Cook covered for 3-3.5 hours until the meat is completely tender and falling off the bone.
5 Remove beef carefully. Strain and reduce some of the cooking liquid for a light broth.
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.