Beef shank

Beef shank is a very flavorful cut of meat that comes from the muscles of the lower leg of the cow. The meat is particularly fatty and sinewy, making it ideal for slow cooking or braising, when the meat slowly tenderizes and all of its flavors are released. Beef shank is extremely rich in collagen, which turns into gelatin when cooked long and slow, making the meat incredibly tender and juicy.

This cut of meat is traditionally used in stews, ragouts, soups, and braising liquids, as the collagen and fats render out a rich sauce during cooking, which gives the dish a wonderful flavor. In addition, beef shank has a distinctive taste that develops during the time-consuming cooking techniques, making it a real dining experience.

Beef shank pairs particularly well with spicy, traditional Hungarian dishes such as beef stew or bean soup, but it is also excellent as a stand-alone dish, for example in the form of a rich beef shank soup.

Beef Shank Stew Recipe:

Ingredients:

• 500 g beef shank
• 2 medium onions
• 3 cloves garlic
• 1 red bell pepper
• 2 tomatoes
• 1 tablespoon paprika
• Salt and pepper to taste
• 1 tablespoon tomato puree
• 1 cup water or stock
• 1 tablespoon oil

Instructions:

1. Cut the beef shank into large pieces.
2. Finely chop the onion and garlic and fry them in a large pot with oil.
3. Add the beef shank pieces and brown them on all sides.
4. Sprinkle with paprika, then add the diced tomatoes and bell pepper.
5. Pour in the tomato puree, season with salt and pepper, then fill with water or stock to cover the meat.
6. Simmer for 2-3 hours, or until the meat is completely tender and the sauce is rich and flavorful.
7. Serve with fresh bread, or with boiled potatoes or rice.

This recipe is a perfect choice if you want to make a delicious, rich and tender dish using beef shank!

Storage

Store between 0-2°C.

Distributor
D-Meat Kft.
2373 Dabas, Tatárszentgyörgyi út 28.

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