Beef Shank with Carrots and Beets
Main Dishes • Kazakhstani
Description
This dish can be made with lower-quality beef, upper rib cuts, or tough shoulder cuts. Low temperature and time will accomplish what nature did not.
Ingredients
- Pashina 5 lbs
- Thyme 6 stalks
- Chicken Broth 5 fl oz
- Beetroot 20 oz
- Carrot 20 oz
- Red Wine Vinegar 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Mixed salad greens 5 oz
- Ocean salt to taste
Step-by-Step Guide
Step 1
Trim the beef of any membranes and cut it into uniform pieces: 10 cm long and 3 cm thick.
Step 2
Place the meat on a baking tray, pour the broth over it, add sprigs of thyme, and put it in the oven preheated to 175°F for ten hours.
Step 3
Extract the juice from the beet using a juicer and reduce it with red vinegar until it thickens.
Step 4
Peel the carrot, cut it into 5 cm long cylinders, boil in salted water until cooked (about twenty-five minutes), and then sauté in reduced beet juice for five minutes.
Step 5
Sear the meat in a small amount of juice from the roasting pan.
Step 6
Arrange the meat on a plate, add the carrots, a pinch of salad leaves, drizzle with beet sauce, and sprinkle with sea salt.
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