2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Try cooking an ingredient like beef shank. Recipes are original, simple and quick. Shank meat is he althy, 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 pieces
2. Shallots - 1 pc.
3. White onion - 1 pc.
4. Garlic - 1 head.
5. Large carrots - 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. S alt 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. S alt the meat and brush generously with olive oil. Fry the shank on all sides.
Chop the carrots and two kinds of onions randomly. Add vegetables to the shanks and sauté. Whenthe onion will become soft, then add wine with broth (you can replace it with water). Just enough liquid to cover most of the meat.
Tomatoes wipe through a sieve, tomato juice should be poured 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 boiled potatoes.
Boneless shank stew
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 aroma and extraordinary taste.
Put all the prepared vegetables into the pot with the meat. Add 1 tbsp. red wine, 1 tsp. vinegar and beef broth (about 3 tbsp). The liquid needs to cover the meat and vegetables.
Now s alt everything, cover and simmer over low heat for about two hours. However, this is only ifyoung meat. 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 down and cut it nicely into circles or half rings.
Oven-baked shank
Do not separate the meat from the bone. Wash it and dry it. S alt 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.
Meanwhile, 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 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. When 30 minutes have passed, flip the shanks to the other side.
In total, the meat is baked for about 3 hours. Perfect with puree.
Cooking Tips
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 forlittle fire. Even when cold, the meat is delicious.
To give a special color and taste, the shank must be soaked in onion feathers and in saline, where a variety of herbs and spices are added.
Before you bake 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 arrange 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.
Don't 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 do not 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 arranged around the plate.
Fantasy, experiment, and relatives and friends will appreciate your culinary skills.
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