How to cook beef shank from Miratorg. Beef shank: what is it and how to cook? Braised beef shank on the bone

Beef shank Miratorg is a popular product from a series of semi-finished products. This is a tender, juicy and aromatic meat that can be either boiled or added to soup.

Product description

Beef shank is a tasty and unusual piece of meat on the bone. It is closest to the knee joint. Due to this, such meat is the most juicy and fibrous.

But in order to cook delicious meat from Miratorg, you need to cook the dish for a long time over low heat. If you follow all the rules and use the recipe below, you can get a very tasty and original dish that will surprise all guests or family.

The nutritional value

One package contains about 1 kg of bone-in shank. You can store it, even frozen, for no more than 45 days.

Tip: “It’s best not to refreeze meat for a recipe. You can just put it in the fridge."

In 100 grams of any beef, both on the bone and on the bone, there are approximately 16 g of protein and 18 g of fat. There are no carbohydrates at all. This is good meat with a calorie content of about 230 kcal. It is also suitable for people who are on a diet and want to correct their figure.

In this case, you can add the shank to the diet, but not too often. The same applies to Black Angus.

How to cook

The easiest option is to make a meat side dish, just stew the shank, getting a dish called "Ossobuco".

For the recipe you will need:

• About 600 grams of the main ingredient.
• 1 onion.
• 400 grams of white mushrooms.
• A glass of dry white wine.
• A glass of ordinary drinking water.
• A little bit of parsley.
• A few cloves of garlic.
• Lemon peel.

To begin with, finely chop the onion into cubes, after cleaning it from the husk and debris. To avoid tearing, rinse the knife blade with cold running water before cooking.

Gently rinse the boneless shank. Wipe with a towel to get rid of excess moisture.

Tip: "It's best to cut a small film covering the meat with a sharp knife."

After cooking, salt the pitted meat and roll it thoroughly in ordinary flour, creating a batter. It is better to do everything so that there is not a single empty space left on the shank.

Reheat the pan you prepared for frying the onions. Put the main ingredient there - beef. It is necessary to add a little spices to taste to the dishes and fry the meat until a crust appears.

At this time, prepare the mushrooms for the shin, cutting them into large pieces. As soon as the shank is ready, add all the vegetables chopped and fried earlier to it. Leave it for a few minutes, then add wine and plain water.

Cover with a lid, leaving to simmer for about an hour and a half, until cooked. Before turning off the heat and removing the dish, mix the parsley, zest and garlic - finely chop everything. Throw over the meat and leave it for a few minutes.

Serve and eat - only hot. If the shank is cold, you can reheat it in microwave oven. In addition to its own side dish, it goes well with the usual mashed potatoes. During the cooking process, you can add any vegetables - carrots, celery and even simple tomatoes.

Price and product reviews

On average, such meat costs about 500 rubles per kilogram. Black Angus will cost buyers a little more. The price tag is quite adequate, by weight the cost is about the same.

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.

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. Thank you!

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 becomes golden, pour in the red dry wine, we completely evaporate the alcohol so that only a 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.

Beef shank- this is the lower part of the leg of a beef carcass, containing attachments and tendons. When cutting it, portioned pieces with a bone are obtained (see photo).

All over the world, this meat is considered low-grade, although despite this, in almost every cuisine of the world you can find recipes that tell how to cook a beef shank deliciously.

The cost of this part of the carcass is relatively low, which in turn contributes to the fact that more and more often you can find descriptions of dishes, the component of which is the shank. An interesting fact is that the word "shank" in cooking refers only to beef, while, for example, in a pork carcass, the same part is called a knuckle.

There are many ways to cut meat: there are American, European, Russian, and many others. But what is unchanged in each of them is the dressing of the shank, which is subsequently used for cooking. Despite the fact that the meat obtained from this part of the carcass is characterized by a high content of connective tissues and tendons, with proper processing, you can get a truly wonderful dish in terms of taste. Therefore, going to the store, pay attention to this product.

Beneficial features

The beneficial properties of beef shank are primarily due to the usefulness of the basis of this product - beef. Beef is considered extremely healthy. It can become a daily supplier of complete proteins to the body, primarily collagen and elastin, as well as iron, which is absent in other types of meat.

Wherein the calorie content of this product is quite low and is less than a quarter of the same dietary chicken meat. But in terms of saturation, beef has no equal, because dishes with it are very satisfying and nutritious. They saturate with energy for a very long term. According to research, the nutritional value of beef is so high that 200 grams of this product can replace a liter of milk in the diet.

There are also such characteristics beef like neutralization gastric juice, which normalizes the acid processes in it. In the body, beef has a much faster digestion period than that of plant products, which means that beef prevents the occurrence of putrefactive processes in the intestines.

At the same time, the leg meat is more sinewy and has more connective tissue than the rest of the carcass, due to the fact that the muscles on the legs of animals are constantly subjected to stress. That is why beef shank dishes are not even considered food, but rather a medicine for all people who suffer from diseases of the musculoskeletal system or have joint problems.

Use in cooking

The use of beef shank in cooking is quite wide. The presence of a bone determines initially what this type of meat is most often used in the preparation of first courses. The next after cooking, a fairly common option for heat treatment of the product is stewing. The fact is that due to the large number of tendons, the beef shank is quite dry and tough, but if it is stewed for three to four hours over low heat, then the meat will literally melt in your mouth.

Probably the most popular beef shank recipes are the following:

• Aspic- a strongly boiled broth made from beef meat and bones, which sometimes also uses offal, such as head and tail. But most often it is prepared from beef shank due to the large amount of meat and the broth from it saturated and concentrated with sticky substances.
• Jelly- is prepared in the same way as jelly, but differs in that, along with the beef shank, pork parts, such as legs and ears, are also placed in the pan.
• brawn- all meat products that should be part of the brawn are boiled to a very thick state, thanks to which it holds its shape tightly and can even be cut into portions.

All these meat delicacies are prepared according to the same principle - a long languishing under a lid on a very low heat, due to which all the fastening components come out of the connective tissues and create a broth that can solidify well and keep its shape when cold.

Such recipes are widely used not only in Russian cuisine, but also in the cuisines of many other countries of the world.

Very popular in Slavic cuisine and in Caucasian cuisine is the preparation of various dishes that include boiled meat with beef shank, in the form of a filling. In addition, there are many recipes that suggest using minced meat from this part of the carcass. Such minced meat will be more elastic and dense, and juiciness is given to it by adding lard or any other fat. In addition, languishing with tomatoes and seasonings for six hours under a tightly closed lid is also popular. This dish is the prerogative of Georgian cuisine.

The most important thing in using this product for cooking is to initially choose high-quality meat. To do this, be sure to pay attention to the cut of meat. It should be a bright red color without dark or overly light areas. If the meat has a very dark color, then this may mean that the animal was too old. A pale color indicates an illness. The bone frame must be white or cream in color without pink or green spots.

The benefits of beef shank and treatment

The benefit of beef shank lies in the unique composition of beef meat in general and this area of ​​\u200b\u200bthe carcass in particular. Due to the increased content of connective and bone tissue, the shank-based diet is even prescribed by doctors for people who suffer from diseases of the musculoskeletal system. According to popular wisdom, jelly is an excellent medicine for those people who have fractures, dislocations and joint diseases.

beef meat has a hematopoietic effect, therefore, it is recommended as the main nutritional ingredient to all people who have experienced operations and other problems associated with large blood loss, and it is worth using it in any form: both boiled and baked in the oven or slow cooker. And, of course, in the form of soups, broths and aspics.

Besides, beef shank should be consumed by people who are overweight. The fact is that due to its composition and complex structure, meat from this part of the carcass has a low calorie content, but at the same time it is remarkably satiating.

Based on the above information, we can definitely say that with the help of beef shank dishes, you can improve your health by replenishing your body with a maximum of useful substances. Latest Research scientists prove that it is in this part of the meat that the largest amount of zinc is located, which will definitely help the body fight pollution environment by strengthening the immune system.

Harm of beef shank and contraindications

Nevertheless, the harm of beef shank and contraindications to its use still exist. And they are associated primarily with improper nutrition and livestock conditions. Factors such as habitat, food and methods of gaining weight of the animal before it is slaughtered are of great importance.

Often in our time we can observe such a situation: animals in their entire lives may not see green grass in the pasture. Instead, they consume compound feed, which can be saturated with pesticides, hormones and other "joys". And they, in turn, together with even perfectly cooked meat, enter our body, causing irreversible changes, up to malignant tumors. In addition, the principle of modern animal husbandry is the desire to maximize the growth of the animal, the meat of which does not have time to “ripen” and gain nutritional value.

But even if you buy beef in the countryside from trusted farmers, the abuse of meat in too large quantities will also not be beneficial. It can even provoke the appearance of gout, osteoporosis, blockage of blood vessels and many other diseases. Therefore, you should eat your favorite beef shank baked in the oven and in moderation. In this case, there will be no harm to health!