Sous Vide Shin of Beef | Recipe by

Shin of Beef cooked Sous Vide, with Smoked Paprika, Roasted Cumin & Pepper and Sweet & Sour Pumpkin

Shin of Beef cooked Sous Vide, with Smoked Paprika, Roasted Cumin & Pepper and Sweet & Sour Pumpkin Beef
  • COOK TIME: 15 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 4


  • 1 ½ kg Boneless Beef Shin
  • 15g Smoked Paprika
  • 2 Red Bell Peppers
  • 2 Bayleaf
  • 10 Sprigs Thyme
  • 2 tsp Tomato Paste
  • 400mls Veal Jus
  • 3 Diced Shallots
  • 3 Cloves Garlic – crushed
  • 2 Sticks Celery- diced finely
  • 1 Carrot – diced finely
  • 3 tbsp. Roasted Cumin Seeds
  • 1 Small Pumpkin
  • 40 mls Red Wine Vinegar
  • 40g Tomato Sauce
  • 3 tbsp Lea & Perins
  • 40g HP Sauce
  • 2 tsp Tomato Powder
  • 2 tsp Chopped Thyme
  • 40g Castor Sugar
  • 25 mls Honey
  • Sea Salt
  • Ground Black Pepper
  • Olive Oil




Sous Vide Water Bath
Vacuum Food Sealer
Vacuum Sealer Bags
Chopping boards
Kitchen knives
Fine sieve
Blow torch
Sauté pans
Griddle plate


This earthy autumn style dish will warm from the inside on those cold evenings. Its rich flavours marry well with the sweet and sour pumpkin.


  1. In a large pan caramelize the beef shin on all sides until deep golden brown. Set aside to cool. Add the diced vegetables, garlic, cumin, paprika, thyme and bay leaf and sauté until soft
  2. Add the tomato puree to the veg, then add the veal jus. Bring to a simmer then leave to cool
  3. Place the shin of beef to into a vacuum bag, add the cooled sauce and use the vacuum food sealer to seal. Place in a preheated water bath at 85 degrees for 14 hours
  4. Using a blow torch burn the outside of the peppers until completely charred then wrap in cling film and set aside
  5. When the peppers are cool unwrap the cling and peel away the skin. Cut each pepper in half, deseed and dice
  6. Peel the pumpkin, take out the seeds and cut into wedges
  7. In a bowl whisk together the ketchup, HP, sugar, honey, chopped thyme, tomato powder, vinegar and Lea & Perrins.
  8. Adjust the seasoning to taste
  9. Toss the pumpkin in the sauce and seal into a vacuum bag. Seal the bag and cook in a preheated water bath at 80 degrees for 45 mins to 1 hour or until tender
  10. Take the shin from the pouch and pass the sauce through a fine sieve. Add the diced pepper to the finished sauce
  11. Cut the shin into pieces and reheat in the sauce
  12. In a hot griddle roast off the pumpkin to give a nice bar marked finish
  13. Serve the two together with plenty of sauce

Chef’s Tip –

This beef dish work well with lots of flavours. Why not try and add Chinese black bean sauce to the vacuum bag for excellent results

Back to Recipes