Asian Braised Beef Shank With Hot And Sour Shredded Salad Recipes

GARLICKY BRAISED BEEF SHANKS

Steps:

• Preheat the oven to 325 degrees F.
• Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
• Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.

ASIAN BRAISED BEEF

Steps:

• Preheat the oven to 275 degrees F.
• Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
• Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
• To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
• Serve over rice, garnished with the reserved scallion greens.

ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD RECIPE

Steps:

• For the beef: Preheat the oven to 300 degrees F. Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer). Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half. For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this. For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish. Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed. Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above. .Printed from FoodNetwork.com on Sun Jan 9 2011

BRAISED BEEF SHANK WITH WINE AND TARRAGON

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
• Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
• Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.