{"id":162,"date":"2017-10-25T21:00:41","date_gmt":"2017-10-25T13:00:41","guid":{"rendered":"https:\/\/burningkitchen.wordpress.com\/?p=162"},"modified":"2021-06-26T14:58:59","modified_gmt":"2021-06-26T06:58:59","slug":"slow-cooked-mexican-beef-stew","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/slow-cooked-mexican-beef-stew\/","title":{"rendered":"Home-style Mexican Rice with Slow-Cooked Beef Stew"},"content":{"rendered":"

AS FEATURED ON MEDIACORP CHANNEL 8 <AH MA CAN COOK>: Home-style Mexican Rice with Slow-cooked Beef Shin Stew: This chunky Mexican beef stew is slow-cooked in a hearty tomato-based gravy for 3 hours to get a tender, succulent and gelatinous texture! Accompanied by an appetising rice infused with olive oil, tomato, garlic and onions, and topped with a generous sprinkling of raisins. <\/strong><\/p>\n

UPDATE: I’m excited to share that I was featured in Mediacorp Channel 8 <Ah Ma Can Cook> episode 7<\/strong>\u00a0which just aired on national television this evening 25 Oct 2017! So we no longer need to keep the secret that this Mexican Beef Stew recipe is the dish that I\u00a0am teaching the hosts Kym Ng and Desmond Tan to cook! If you missed it, you can also watch it here on catch-up tv at toggle<\/a> (Singapore only). What do you think of my TV ‘debut’? Mandarin pass or not?<\/p>\n

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We stayed in Reading, UK for 3 years when my husband was studying there. Our neighbour across the street was a Mexican family with 2 children. I often went over with my 2 children for play dates while we mums would exchange\u00a0recipes and cooking tips. She taught me how to cook home-style Mexican Rice dish and slow-cooked chunky beef shank stew.\"Home-style<\/p>\n

Beef Shin, also known as Beef Shank, is a cut of beef taken from the lower leg. The shin is a highly worked muscle that is supported by many connective tissues which will be broken down through slow cooking over low heat resulting in a moist, tender meat with a rich\u00a0flavour. It\u00a0has lots of inner-muscular sinew, so you need to braise it for a\u00a0long time of between 3-4 hours. Once cooked, the sinews becomes gelatinous and delicious, almost melting in your mouth. This is the best type of the beef for stewing.<\/p>\n

I cooked this rice for my family and friends and everyone loved it very much that these two dishes have made it into the list of our family’s ‘heritage recipes’, which even my grandkids are always requesting for. Even if you are not familiar with home-style Mexican food, you must definitely give this very appetising dish a try! You won’t regret it!<\/p>\n

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Whenever I cook the Mexican Rice I have to cook more than double the amount of normal rice otherwise it will not be sufficient. Even my 2 little grandchildren aged 6 and 2+ will ask for a 2nd or 3rd helping. Not only that, instead of taking the usually 30mins to finish their rice, it takes only 10 mins for them to lick the plate of Mexican Rice clean. We always pair Mexican rice with slow-cooked Mexican Beef Shank Stew and Mexican\u00a0Baked Spinach, Mushroom and\u00a0Cheese<\/a>\u00a0for an all-Mexican-themed meal. Enjoy!<\/p>\n

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Home-style Mexican Rice with Slow-cooked Beef Shin Stew<\/h2>\n\t