Make it Scotch

Kimchi and Scotch Beef Mac and Cheese

  • Prep 3 hours
  • Cook 2 hours
  • Serve 4-6

Ingredients

Cooking Method

For the Gochujang Pulled Shin of Scotch Beef:

  • 1
    Preheat the oven to 140 Degrees C
  • 2
    Get a cast iron dutch oven or an ovenproof pot with a lid, add a small glug of oil to the pot and allow to come up to a medium heat
  • 3
    Add the shin of beef, sear until golden brown, season liberally with salt and pepper
  • 4
    Turn all of the pieces so everything is seared
  • 5
    Have the beef stock ready in a jug, add all of the ingredients into the jug and mix well, allowing the gochujang paste to melt a little bit in the hot stock
  • 6
    Pour everything over the beef
  • 7
    Put the pot in the oven with the lid on for two hours
  • 8
    After two hours have passed the meat will need to be pulled apart and soak in the juices, do this and then put the pot back in the oven for a further 1.5 hours
  • 9
    Check if it needs additional seasoning before adding to your mac and cheese and serving it
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