@andy_cooks: Thor's hammer. Truth be told this recipe isn't quite right yet. If you smoke the beef shin all the way from the start to the end, I think the meat generally is too dry by the time you've broken down all the connective tissue.This method of smoking until it reaches an internal temperature of 90°C, and then finishing by cooking it in beef tallow is the winner. I haven't quite figured out the ideal amount of time and temperature in the beef fat. 24 hours at 80° just feels like too much of an ask for most home cooks. We did this one at 95°C for about 12 hours and while it came away nicely, truth be told, it was still a little bit too dry for my liking. Back to the drawing board. As soon as we nail it we'll let you know and share the recipe.

Sam🏌️ :

Hill climb racing ahh music

Rushie :

Who wants my hammer?

oldy☆ :

why did you put baking paper over the broth? whats fhe function of that?

Moe Lester :

Just woke up, and now I want that for breakfast

HackerDad3 :

I don’t know how to cook anything. However, I’m curious why yellow American mustard gets rubbed on meat all the time.

CurisoDiablo :

Did you slow cook it in tallow?

oneday :

You never threw your glasses ...that aint tendernism

C-Da-Sizzla :

That fleeting second where the meat drops and Andy’s face lights up like a schoolboy

Axepect :

Boiiii the “24 hours later” joke was hilarious 😂😂😂😂😂😂😂😂😂😂😂🫱🫱🫱🫱🫱🫱🫱🫱

pistolpete :

Mat :

and I thought I was using a lot of garlic when I'm cooking 😝😝

Again More :

My question is, if there is any nutrient remaining in any food cooked for that long? I’m just curious!

srama :

Tell me about the Michelin statue behind you?

Brad :

Unreal as per usual

id208kc2 :

Frito pie Andy

M I L L E N K W E E R :

It’s delicious and look so good here. Wish to taste it one day

max verstappen :

My fyp when I'm hungry

الاردن :

Wow,Andy

RUAIRI :

Chef

FNZ :

24 hours later

David Runciman :

Looks amazing Andy!

StillAiden :

I’m a new chef Andy only been in the game for 9 years how do I get to your level , love your recipes

NottiFlexa :

Blimey 🤤

AbutaBlowup :

Cigare & Whiskey :

What about pressure cooking it?