Description
Beef chin is the jaw, and it is one of the few cuts that gets better the longer you ignore it. There is bone in it, a lot of connective tissue around it, and almost no lean muscle to dry out. Two hours in a pot and that tissue turns soft and sticky, the kind that thickens gravy without flour. Rushing it is the only way to ruin it.
This is the cut behind a proper beef soup and the wet fry you get in a good local kitchen. Boil it first with salt and a little ginger until the meat pulls off the bone, then either keep the broth for soup or drain it and fry the pieces with onion, tomato and chilli. One kilo feeds four with ugali and greens.
Ask for it cut into stewing pieces rather than whole, unless you are making stock. Keep it in the coldest part of the fridge and cook within two days, or freeze the boiled meat in its broth.
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