Nature's Fresh fire roasted beef shin and blackened onions

30 mins
3.5 hours
  • 1 x 2.5 kg Natures Fresh beef shin
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground fennel seed
  • 1/2 tsp cracked white pepper
  • 1 can of drained white beans
  • 3-4 medium sized onions
  • 5-6 bull horn chillies
  • 1/2 bunch of both dill and mint
  • Extra yoghurt for serving
  • 2 tablespoons of za’atar
  • Extra flatbread for serving
  • Prepare Fire pit by burning firewood down to produce coals, you’ll need enough wood coals for a solid 6 hours cooking minimum.
  • Trim beef shin of any thick fat, securing knuckle end of bone with wire (unless oven roasting). Drizzle oil over shin, then proceed with massaging spices and salt into the flesh a good hour before cooking. Set shin to cook over hot coals securing with a hook if needed.
  • Cook time will vary depending on the heat being produced and outside air temp, the whole idea though, is low and slow… the objective is for the meat to almost start pulling away from the bone. Meanwhile cook onions and chillies directly over hot coals until charred and soft in the centre, chillies will only take a few minutes, onions could take up to 15-20 depending on size.
  • Once meat has started to fall away from the bone, remove from heat, separate from bone, slice meat and toss through white beans, smashed roasted onions, torn chilies and a good splash of extra virgin olive oil.
  • Serve with flatbreads, yoghurt drizzled with more olive oil, fresh herbs and za’atar.