Chef's Recipes

Coconut-braised wagyu beef shin with pickled cucumber salad

Australian Gourmet Traveller recipe for coconut-braised wagyu beef shin with pickled cucumber salad by Easy Tiger in Melbourne.

By Jarrod Hudson
  • 40 mins preparation
  • 10 hrs cooking plus marinating, resting, cooling
  • Serves 4 - 6
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Coconut-braised wagyu beef shin with pickled cucumber salad
"I can't help but order the wagyu beef with pickled cucumber every time I visit Easy Tiger. Do you think the chefs would mind revealing the recipe?"
Lara Tsen, Yarraville, Vic
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 1 large beef shin (about 1.5kg bone out; see note)
  • 800 ml Thai soy sauce (such as Healthy Boy)
  • 1 tbsp coriander seeds
  • 2 tsp white peppercorns
  • 1 tsp caster sugar
  • 800 ml coconut cream
  • To serve: steamed jasmine rice
Pickled cucumber salad
  • 100 gm caster sugar
  • 100 ml rice wine vinegar
  • 2 Lebanese cucumbers, thinly sliced on a mandolin
  • 3 red shallots, thinly sliced on a mandolin
  • 1 lemongrass stalk (white part only), finely chopped
  • ½ cup each (loosely packed) coriander, sawtooth coriander and Thai basil


  • 1
    Place beef in a non-reactive container that it fits in snugly. Add soy sauce to cover (you may need extra), add coriander seeds, peppercorns and sugar, cover and refrigerate to marinate, turning occasionally (8 hours to overnight).
  • 2
    Preheat oven to 130C. Drain beef from marinade (discard marinade) and place in a small roasting dish or casserole. Add coconut cream to cover, cover with foil and roast until very tender (8-10 hours). Set aside to rest (15 mintues).
  • 3
    For pickled cucumber salad, stir sugar, vinegar and 100ml water in a small saucepan over medium heat to dissolve sugar, set aside to cool, then transfer to a serving bowl. Just before serving, toss in remaining ingredients.
  • 4
    Cut beef into large pieces, pour braising liquid over, top with pickled cucumber salad and serve hot with steamed rice.


Note At Easy Tiger this dish is often paired with son-in-law eggs. Allow eight hours to marinate the beef or begin this recipe a day ahead. At the restaurant, chef Jarrod Hudson uses Sher wagyu beef shin; if it's unavailable, substitute another wagyu shin or regular beef shin (you may need to order it ahead).