Beef shank is a cut of considerable size with a fairly large amount of connective tissue. In order for the meat to soften, and all the films and veins to melt and turn into an appetizing jelly, this cut should be cooked for a long time at a low temperature. We have prepared for you 3 best ways, how to cook beef shank.
How to cook beef shank with cucumber sauce
To prepare the beef shank with cucumber sauce, first smash the olives, garlic, parsley, peeled tomatoes and olive oil in a blender. Add a little beef broth to the resulting gravy. Beef shank should be dried and fried in a hot pan on all sides.
After that, transfer the cut to a baking sheet, pour over the prepared tomato sauce, add salt and pepper. Bake in an oven preheated to 160 ° C for 1.5-2 hours, periodically turning the shank. For the sauce, grate a fresh cucumber, mix with unsweetened yogurt, finely chopped parsley, garlic and salt, passed through a press. For a side dish, you can cook spicy cabbage. To do this, mix soy sauce, rice vinegar, brown sugar, sriracha sauce and cornstarch. Divide the cauliflower into florets and marinate for no more than 10 minutes, then deep-fry. Serve beef shank baked in gravy with cauliflower and cucumber sauce.
How to cook Beef Shank Boeuf Breze
Brewing is a method in which meat is cooked over low heat, partially submerged in water. This method helps to soften even the toughest cuts. For this dish, we advise you to buy an Ossobuco steak - a meaty cut of a beef shank. , including Ossobuco, you can place an order on the T-Bone website.
Before cook beef shank vegetables should be taken care of. Peel small onions, garlic, cut carrots into large bars, leek into 3-3.5 cm long slices. Blot with a paper towel and fry until golden brown in a hot frying pan with vegetable oil. In a goose or cast-iron cauldron, melt the butter and lightly fry the garlic and onions. Then add carrots, leek and fry for another 3 minutes, then pour in the wine and bring to a boil. Put the meat on the vegetables, pour in the meat broth, salt and pepper and cover tightly with a lid.
Cook over low heat for 2-2.5 hours, adding broth as needed. When the meat is tender and free to separate from the bone, transfer all the vegetables to a blender and beat until mashed. While continuing to whisk, gradually pour in the liquid that remains in the cauldron to make a thick sauce. Salt, pepper to taste and add a little butter. Serve the beef shank Boeuf Brezet with the prepared sauce.
How to cook beef shank with quince
To cook a beef shank, the first step is to wash and dry it. In a cauldron, heat a small amount of olive oil and fry the cut on all sides. Mix finely chopped garlic, quince jam (can be replaced with apricot jam), adjika, red wine vinegar, ground cumin, coriander, salt and ground black pepper. Pour the resulting mixture into a cauldron and mix thoroughly with the beef shank.
Cut the onion into thin slices and stick in different parts of the cauldron, just stick in the bay leaf. Cook in an oven preheated to 150 ° C for at least an hour, then add the quince cut into medium-sized sticks and bake for another 1.5 hours. Remove the shanks from the cauldron and keep warm. Discard the bay leaf, puree the quince and reduce the sauce to the desired thickness. Cook beef shank with quince sauce is a great way to pamper your loved ones with a great combination of beef and fruit flavors. Bon Appetit!
Appetizing beef on the bone, stewed with vegetables and aromatic herbs - this is ossobuco, a steak according to an Italian recipe. In fact, this dish is usually prepared from beef of the so-called third grade - shank. In Russia, the drumstick is often used only for broth or jelly, while in fact it can also be used to make a real delicacy!
Ingredients
- Beef shank - 1 kg;
- salt - to taste;
- pepper - to taste;
- nutmeg - 1 pc.;
- vegetable oil - 200 ml;
- fresh rosemary - 1 sprig;
- garlic - 4 cloves.
For garnish
- Carnation - 4 pcs.;
- onion - 2 pcs.;
- celery stalk - 2 pcs.;
- carrots - 2 pcs.;
- dry red wine - 200 ml;
- butter - 100 g;
- beef broth - 500 ml.
For Gremolata sauce
- Parsley - 1 bunch;
- red chili pepper - 1 pc.;
- mint - 1 bunch;
- olive oil - 100 ml;
- lemon - 1 pc.;
- garlic - 2 cloves;
- salt - to taste;
- pepper - to taste.
Recipe
1. For ossobuco, you need a beef shank cut into thick pieces with a marrow bone. Correct cuts of beef should be 4-5 centimeters thick.
2. Season the meat on both sides with salt, pepper and freshly ground nutmeg and roll in wheat flour - breading. This is necessary so that when frying, the meat seals faster and retains its juiciness.
3. We tie the breaded pieces of beef shank with culinary string or twine to hold the shape.
4. Heat vegetable oil in a pan, add fresh rosemary, garlic and cloves to make it fragrant.
5. Fry the pieces of ossobuco on each side until an appetizing, golden crust is formed.
6. Cut carrots, garlic, celery stalk and onions into small cubes.
7. Put the fried beef steaks on a separate plate. We do not drain the fat from the meat, fry the chopped vegetables in it so that the side dish is saturated with meat juice and the aroma of seasonings. As soon as the onion acquires a golden color, pour in dry red wine, completely evaporate the alcohol so that only pleasant grape sourness remains in the finished dish.
8. Add a piece of butter and melt it, stirring constantly. Butter will make the side dish thicker, like a sauce or gravy.
9. Spread the finished side dish in an even layer on a baking sheet, put three pieces of meat on top, pour 500 grams of pre-cooked beef broth, tightly cover the baking sheet with parchment, and also with foil on top.
10. We send the meat to the oven preheated to 180 degrees for two hours.
11. Separate the parsley leaves and mint from the branches, free the chili pepper from the seeds to get rid of excessive spiciness. We combine all the ingredients in a blender bowl, add garlic, olive oil and lemon zest grated on a fine grater. Blend until smooth and add salt and pepper to taste.
Try to cook an ingredient such as beef shank. Recipes are original, simple and quick. Shank meat is healthy, tender and very tasty. Therefore, dishes with this ingredient can be consumed daily.
Braised beef shank on the bone
This dish is baked in the oven. Consider the recipe for two servings. You need these ingredients:
1. Beef shank on the bone - 2 pcs.
2. Shallot - 1 pc.
3. White onion - 1 pc.
4. Garlic - 1 head.
5. Large carrot - 1 pc.
6. Celery - 1 stalk.
7. Red wine - 1 tbsp.
8. Beef broth - 4 tbsp.
9. Red tomatoes - 0.5 kg.
10. Fresh rosemary - 1 sprig.
11. Dried basil - 1 tsp
12. Oregano - 1 tsp
13. Salt - to taste.
14. Milk - 2 tbsp.
15. Olive oil.
To prepare the dish, you need to separate the meat from the bone a little. To get a round shape, tie with a thread. Salt the meat and brush generously with olive oil. Fry the shank on all sides.
Roughly chop the carrots and two types of onions. Add vegetables to the shanks and sauté. When the onion becomes soft, then add wine with broth (you can replace it with water). You need enough liquid to cover most of the meat.
Wipe the tomatoes through a sieve, pour the tomato juice into the container where the shanks are. Cover with a lid and simmer for 30 minutes over low heat. Then add all the spices and herbs that are in the recipe. Simmer meat until done. It should become soft and tender.
As a rule, beef shank is cooked for about two hours. If the liquid evaporates quickly, you need to add more wine, water or broth. It can be served with palenta (cornmeal porridge) or with boiled potatoes.
Braised shank without bone
This recipe is simpler than the previous one, but it also takes a lot of time. To prepare the dish, take two beef shanks, separate them from the bone, rinse well and put on a paper towel.
Fry the meat over high heat until golden brown. Put it in a saucepan. Now chop the green onion, but not finely. The length of the strip should be at least 3 cm. Cut the carrots into circles. Grind the ginger, garlic and star anise. Take all the ingredients to your liking. They will give the dish an aroma and an unusual taste.
Put all prepared vegetables in a saucepan with meat. Add 1 tbsp. red wine, 1 tsp. vinegar and (about 3 tbsp). It is necessary that the liquid covers the meat and vegetables.
Now salt everything, cover with a lid and simmer over low heat for about two hours. However, this is only if the meat is young. Sometimes it will take more time. When the meat can be easily pierced with a toothpick, it is ready.
Gradually, the liquid decreases. Boneless beef shank becomes softer, tender and juicy. When the meat is cooked, take it out, cool it and cut it nicely into circles or half rings.
Shank baked in the oven
Do not separate the meat from the bone. Wash it and dry it. Salt and pepper the shank and brush generously with olive oil. Put in a container, let it marinate. After 20 minutes, add 3 tbsp. l. soy sauce and 2 tbsp. l. honey. Let the shank marinate further.
In the meantime, chop the carrots, green onions, garlic into large pieces. You can add hot peppers. Then take a baking sheet, lay foil on it. Put the meat there and sprinkle with the vegetables that you prepared in advance. Cover all ingredients with foil. Put in the oven at 250 degrees. Bake for 1.5 hours.
Remember to check the meat periodically. After an hour and a half, open the top foil so that the meat is browned. After 30 minutes have passed, flip the shanks to the other side.
In total, the meat is baked for about 3 hours. Perfect with purees.
When choosing meat, always pay attention to the cut. If the color is dark, brown or gray, the shank is of poor quality or from an old animal. The meat should be a bright red color without any spots. If you want the beef shank to be very juicy and soft, it should languish over low heat. Even when cold, the meat is delicious.
To give a special color and taste, the shank needs to be soaked in onion feathers and in saline, where a variety of herbs and spices are added.
Before baking the meat in the oven, fry it in a pan. Then the shank is obtained not only fragrant, soft and tender, but also more juicy. Ingredients such as garlic, ginger and hot pepper emphasize the originality and piquancy of the dish.
Presentation
To decorate dishes, you need to be creative, show imagination and experiment. Take a chilled beef shank, cut it into rings obliquely and put it around the plate.
Put a lettuce leaf on a dish, on it a few chopped pieces of shank. Separately, prepare a sweet and sour sauce, where pineapple and lemon juice are added. Pour them around the plate, or you can put a few drops. It all depends on your tastes and preferences.
Do not forget about greens, as it emphasizes not only the taste, but also the beauty of the dish. Greens can be finely chopped and sprinkled with meat. If you don’t like it, then put a few parsley leaves or green onions, asparagus. In addition, ingredients such as colorful bell peppers and tomatoes will decorate the dish. Vegetables can also be laid out in a circle of a plate.
Fantasize, experiment, and relatives and close people will appreciate your culinary skills.
Despite the fact that beef shank is not considered the first grade of meat, you can find many delicious and interesting dishes with its participation. This meat product has its own characteristics, its use can have a beneficial effect on the human body.
What it is?
The beef shank is the part of the ham of cattle that is adjacent to the knee joint. It is distinguished from other meat parts of the carcass by a high content of connective tissue, as well as tendons, marrow, and gelatin. This structure of the shank provides good taste.
The benefits of this product are due to its origin, since beef meat is considered one of the most necessary for the normal functioning of the human body. The use of shank contributes to the daily supply of complete protein to the body, collagen, elastin and iron. The number of calories in meat per 100 g of the product is 147 kcal. In addition, it also contains the following elements in grams:
- proteins - 20, 6;
- fat - 7, 1;
- carbohydrates - 0;
- water - 71.4;
- ash - 0.9.
With all this, beef shank can be attributed to low-calorie foods. At the same time, in terms of saturation, the cooked shank belongs to nutritious dishes.
This type of meat leads to the normalization of acidic processes in the stomach, and also does not contribute to the occurrence of putrefactive processes in the intestines.
The meat that is in the shin is characterized by high veininess and the presence of a large percentage of connective tissue, so eating from the shank is often not a method of saturating the body, but a means of getting rid of many diseases. That is why the knuckle is recommended to be used in a permanent diet for those who suffer from problems in the musculoskeletal system and joints.
This type of meat has a hematopoietic effect, so it is simply necessary for those people who have experienced heavy blood loss. Beef shank is an indispensable product for overweight people. The effect of losing weight through the use of low-calorie meat is achieved by the ability of the product to quickly saturate the body. Zinc, which is contained in a large amount of shank, strengthens the immune system and the protective functions of the body.
Features of choice
When a beef carcass is cut, the result is front and rear shanks, the choice of which should take into account many nuances. The part of the carcass of the animal that is freshly cut should be purchased. It is better to opt for pieces with small round bones. In this case, you can be sure that the meat was located in close proximity to the central upper body. Coarse and hard fibers are less concentrated in these areas.
If there are large and deformed bones in a piece of shank, then this indicates the proximity of the meat segment to the articular bones. You should beware of goods that are packaged, as there you can find a large percentage of bones in relation to boneless beef.
When buying meat products of industrial origin, you should not consume them in excessive quantities. Recently, animal fattening has been practiced with the help of various additives that are harmful to the human body. Therefore, an excessive amount of beef shank in the diet is a factor that can provoke gout, osteoporosis, and blockage of blood vessels.
Beef shank meat should be colored dark pink or light red. It should visually contain layers of fat that have a white color. If the product has a brown tint, then it is better not to buy it, since it most likely belongs to an old animal.
Do not ignore the smell of the meat product - it is characterized by sweetness and meaty aroma. The product must be purchased chilled.
Cooking rules
Beef shank is a large cut. In order for the meat to acquire tenderness and softness, it must be cooked for a long time on low heat. Only in this way can each vein melt and turn into jelly. This type of meat is often used in cooking and is used to prepare various dishes.
If there is a bone in the lower leg, then it is best used for first courses. Boneless pulp is ideal for stewing, baking, but these processes require a time investment of at least three hours. Beef shank is used for the following purposes:
- extinguishing;
- boiling;
- baking;
- frying;
- pickling;
- smoking;
- drying.
This type of meat is cooked using a slow cooker, frying pan, oven, grill, barbecue, pressure cooker, microwave. The menu of each family may contain soups, jelly, borscht, saltwort, meat salads and shank steaks.
This is an original option for an independent dish, which is served with any side dish or salad. The shank can be made in the dough if it is boneless, or you can bake it with the help of a sleeve.
In order to make the dishes richer and more aromatic, you should try to combine beef with other types of meat and products.
Recipes
Beef knuckle is the type of meat with which every housewife can reveal her culinary capabilities. With a large selection of recipes, special efforts and difficulties do not arise during cooking.
Beef shank "Boeuf-breze"
Brewing is a method of cooking meat, during which a small fire is used, and the product is partially immersed in a liquid. This method is akin to stewing, as it occurs without roasting the meat. Thanks to this method, even the toughest pieces are softened. For cooking, a boneless part of the drumstick is used.
Before you start cooking, you need to deal with vegetables. Several small onions, some garlic and one carrot need to be peeled, cut into large pieces. The meat product must be washed, blotted with a paper towel and lightly fried in hot oil. Put butter in a goose or cast iron cauldron and melt it. Add garlic and onion to it and fry everything a little. Then carrots are added and frying is carried out for about three minutes.
Pour a little wine over the vegetables and cook until boiling. After that, meat is laid out to them, the broth is poured, the dish is salted, peppered and covered with a lid.
The cooking process must be carried out on low heat and for two and a half hours. If necessary, add a certain amount of broth. When softening the meat, you need to pull out the vegetables and mix them with a blender. Add the liquid from the cauldron to the vegetables and continue to mix.
The result should be a thick sauce. If desired, you can add salt, pepper, butter to it to your liking.
Ready beef must be served, pre-watered with sauce.
Braised beef shank
To prepare this hearty dish, you should prepare the following products:
- two beef shanks;
- onion - chives to taste;
- 1 white onion;
- 1 red onion;
- bay leaf;
- 3 branches of fresh thyme;
- 3 cloves of garlic;
- 2 branches of rosemary;
- half a cup of grated carrots;
- stalk of celery;
- 2 cups of broth on meat;
- 2 tablespoons of vegetable oil;
- pinch salt and pepper.
The step-by-step cooking recipe consists of the following items.
- With the help of vegetable oil, meat shank is fried on both sides.
- The onion, carrot and celery are cut into small cubes.
- Aromatic herbs, chopped garlic, and vegetables are added to the meat in the pan. The dish is salted and peppered to taste.
- Chopped onion is laid out in the dish, the broth is poured, everything is mixed. The container is covered with a lid and quenching is carried out for three to four hours.
- Fragrant herbs should be removed, and the dish should be served to the table, sprinkled with herbs, together with a side dish.
Beef shank with vegetables
To prepare a dish, you need to give preference to a shank with a lot of meat.
The bone must be removed, and the pulp cut into cubes. The shank needs to be boiled. Then cook sauté using seasonal vegetables. Put the finished vegetable side dish on a plate, make a recess in it, put the meat in it and pour over the sauce.
To prepare the sauce, you will need to chop the nuts, fry them in a pan, pour the cream into the container. After mixing the sauce, pour it over the dish and serve.
With the use of beef shank, housewives prepare delicious jelly, brawn and jelly, which are prepared according to a similar principle. Thanks to long-term languishing with the help of low heat, the dishes solidify well and hold their shape. The knuckle is considered one of the cheapest meat parts of the carcass of cattle, but with the right choice of raw product and proper preparation, it turns out to be amazingly tasty and quite healthy.
See the next video for the recipe for beef shank.
I love beef, but most of the time I always bought regular beef. But recently in Auchan, I noticed marbled beef at a very good promotion. And of course I decided to take it.
Such a piece of meat cost about 400 rubles. If you consider that a couple of days ago before that, I bought regular beef for the same price. So I thought the price was pretty cheap. I don't remember how much this meat cost without a discount.
I chose a piece that had less fat on the sides. I took a shank.
I love Miratorg very much. They have very high quality products. I often buy dumplings, meat, beef cutlets. But this time, Miratorg let me down a lot. Of course, maybe I was just unlucky with a piece, however, there were too many veins in the meat.
I put half of the meat on steaks, but it was not at all pleasant to eat them, since I had to spit out the veins. I put the second part in the freezer, I wanted to make a salad. But in the slate, the veins will also interfere. And I don’t want to cut each one - it will take too much time. Therefore, I got a little upset.
I thought this piece of meat would be perfect. However, it turned out to be too wiry. I have taken ordinary drumsticks more than once and there was nothing like that. I don't know what to think. If you took exactly the same meat, then write what it was. Thanks!
