forum: Food & Drink

#1 Thu 24 Dec 09 5:31pm


Member since Thu 24 Dec 09

Chine of beef

Hey, ive had a chine of beef off my butcher and didnt give the cooking much thought but after reading up on the cut online it appers to be a tricky cut to cook.

Has any one any advise on cooking times or anything, from what i can gather its the same a a rib of beef.

I got a rough cooking time of 20 ish mins per 500g and a rough temp of 60 c for medium.

Any advise or help would be much apreciated :-)

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#2 Fri 25 Dec 09 1:04am

Mr Grumpy

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Occupation Sh*t Finder
From Coventry
Member since Sat 22 Dec 07

Re: Chine of beef

Shin has so much connective tissue that it has to be (IMO) marinated for days in a vinegar and/or wine based marinade and then cooked slowly for at least two hours.  It may work OK in my "Slimming World" Madras recipe:

Mr Grumpy’s not very synful Beef Madras

500g stewing or braising steak, diced.
1 – 2 onions, chopped.
2 cloves garlic, finely sliced.
2 or more tsp (10ml+) curry powder according to taste and strength.
1 tsp / 5ml mild paprika.
1 – 2 sticks celery.
50g dried apricots (optional).
1 bay leaf.
200ml beef stock.
2 tbsp / 30ml tomato puree.
1 tsp / 5ml oil.

Fry the onions in Fry Light for 4 minutes, add the garlic and fry for a further 2 minutes.  Remove from pan.  Add oil and fry the curry powder and paprika for 1 minute on a low heat (use Fry Light in place of the oil if you must, but the spices may burn and taste bitter).  Add the diced beef and brown.  Return the onions and garlic to the pan; add the tomato puree, celery, apricots, bay leaf and stock.  Bring to the boil and simmer very gently for 2 hours, stirring occasionally; add water if it sticks or burns.  At the end of the cooking time adjust seasoning if necessary.  The liquid should have reduced to a thickish gravy, but Smash potato powder may be used to thicken if necessary.  Chill overnight and reheat for best flavour.

Curry powder blend

If you have time this is a good blend for the above; the remainder may be stored in an airtight container for up to a month.

25g coriander seed
2 tsp / 10ml garlic powder
1 tbsp / 15ml cumin seeds
2 tsp / 10ml ground turmeric
1 tsp / 5ml ground ginger
1 tsp / 5ml chilli powder (or chilli flakes), may be adjusted for taste and strength.
½ tsp / 2.5ml ground allspice
1 tsp / 5ml ground fenugreek
5 green cardamom pods
1 tsp / 5ml black peppercorns
1 tsp / 5ml English mustard powder

Grind the whole spices including the cardamom seeds (discard the pods) and mix with the other ingredients.  This may be described as a “medium” blend so if you are using a commercial powder in the above recipe, go for an equivalent.

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#3 Fri 25 Dec 09 8:00am


Member since Thu 26 Nov 09

Re: Chine of beef

Mr Grumpy, CHINE is not the same as SHIN. Chine is back rib, a considerably better quality cut than shin. You can treat it like JO does his forerib.

So you want to cook it like any other good quality beef roasting joint. 20 min / lb is for a medium-rare finish. You may already know, that the 60C is internal temperature not oven temperature. That will leave it very pink.

For medium, I would go for 25 mins/lb + 20 minute + 30mins resting. In a fan oven I would preheat to 180C, put the meat in and turn down to 165C after 15 minutes. That will start the fat melting and then let it roast without drying it too much.

Last edited by Oatcake (Fri 25 Dec 09 8:03am)

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#4 Fri 25 Dec 09 8:35am


Member since Fri 25 Dec 09

Re: Chine of beef

this is a picture of each parts of can check
The cook times and mathods are as belows
cooking guidelines
Beef Cuts Checklist
Timings vary according to the thickness of the meat and the degree of cooking preferred. Timings given are approximate each side.
(more info)

Frying /
Griddling /
Dry frying Stir frying
(more info) Roasting
(more info) Casserole
Pot roast
(more info)
Beef Steaks
1-2mm (⅛“) 1-2mins each side 45secs-1min each side Not recommended Not recommended Not recommended
Thin cut sirloin steaks
1.5cm (⅝”) 2-4mins each side 2-4mins each side Cut into strips:
2-4mins +2 mins with veg Not recommended Not recommended
Sirloin, rump, rib eye
2cm (¾") Rare:
Med: 4mins Well Done: 6mins
each side Rare:
Med: 4mins Well Done: 6mins
each side Cut into strips: 2-4mins +2 mins with veg Not recommended Not recommended
Fillet, T- bone, frying, medallions 2-3cm (¾-1¼") Rare:
Well Done:
Each side Rare:
Well Done:
Each side Not recommended Not recommended Not recommended
Stewing steak (chuck, blade) Not recommended Not recommended Not recommended Not recommended Oven temp: Gas 3, 170°C, 325°F

2-3 hours

Braising steak (shin, leg, neck) Not recommended Not recommended Not recommended Not recommended Oven temp: Gas 3, 170°C, 325°F

1½-2½ hours

Beef Joints           
Sirloin, Topside, Toprump, Silverside, Rib, brisket       Sirloin, topside, toprump, silverside, rib:
Oven temp: Gas 4-5, 180°C,350°F

20mins per 450g/½kg(lb)
+ 20mins

25mins per 450g/½kg(lb)
+ 25mins

Well done
30mins per 450g/½kg(lb)
+ 30mins Silverside, rib and brisket:
Oven temp: Gas 4-5, 180°C, 350°F

Pot roast
30-40mins per 450g/½kg(lb)
+ 30-40mins

Normal Fast Roasting in Roasting Oven
Roast Beef
These times give a medium result in the roasting oven - approx 15 minutes per lb (450g). If you like it well done, add 5 minutes per lb (450g).

Slow Roasting
The times for the slow roasting method are as follows:

Cook in Roasting Oven for about 30 minutes, or until beginning to brown, then transfer to the Simmering Oven for double the remaining cooking time.

For specific information on cookers contact … -42701.htm

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