With its striking oxblood hue, transparent when held up to the light, dulse seaweed is easy to recognize. It washes up on the beach, ready for gathering, often along the high-tide line, and looks like massive splayed hands and fingers. I collect it, wash it and cold smoke it for 8 to 12 hours to impart a flavour that is quite incredible. But you don’t have to smoke your own weed (so to speak) – you can buy ready-smoked dulse.
About this recipe
This Beef Shin with Smoked Dulse recipe was originally published in the cookbook Gather: Simple, Seasonal Recipes from Gill Meller by Quadrille Publishing.