Gingered Shin of Beef cooked in Mr D’s Thermal Slow Cooker

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Originally the recipe was designed for ox tail but as I was unable to find any at this time of the year I decided to use shin. This dish is ideal for the thermal cooker as it needs long slow cooking.


  • 1kg shin of beef, cubed
  • 5cm of fresh ginger, peeled and sliced
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp sugar
  • ½ tsp fresh ground pepper
  • green spring onions, sliced


  1. ½ fill the inner pot with water and briong it to the boil.
  2. Carefully place the beef in the boiling water and bring back to the boil.
  3. Drain the beef and return to the inner pot.
  4. Fill with enough water too cover the beef and add the ginger, dark soy sauce, oyster sauce, Shaoxing rice wine or dry sherry, sugar and ground pepper.
  5. Bring to the boil and then turn down to a simmer.
  6. Simmer for 5 minutes with the lid on.
  7. Turn off the heat and put the inner pot into the insulated outer container.
  8. Shut the lid and thermal slow cook without power for a minimum of 3 hours.
  9. Garnish the beef with the sliced spring onions.
  10. Serve with rice and stir fried vegetables.