In the Kitchen: Beer Braised Beef Shank

In the Kitchen: Beer Braised Beef Shank


CHECK OUT THIS NEW RECIPE YOU CAN USE FOR DINNER IN THIS CAN USE FOR DINNER IN THIS
WEEK’S IN THE KITCHEN. WEEK’S IN THE KITCHEN.
VANESS HI, EVERYONE. VANESS HI, EVERYONE.
I AM VANESSA MISCIAGNA HERE WITH I AM VANESSA MISCIAGNA HERE WITH
CLARINA CRAVINS IN THE HEALTHY CLARINA CRAVINS IN THE HEALTHY
LIVING LEARNING CENTER. LIVING LEARNING CENTER.
TODAY, WE ARE DOING A SPIN ON A TODAY, WE ARE DOING A SPIN ON A
ST. PATRICK’S DAY CLASSIC. ST. PATRICK’S DAY CLASSIC.
CLARINA: I WANTED TO DO CLARINA: I WANTED TO DO
SOMETHING FOR ST. PATRICK’S DAY SOMETHING FOR ST. PATRICK’S DAY
AND I WHAT IT TO USE BEEFSHANKS. AND I WHAT IT TO USE BEEFSHANKS.
IT COOKS DOWN REALLY NICELY. IT COOKS DOWN REALLY NICELY.
FIRST THINGS FIRST, I WILL TAKE FIRST THINGS FIRST, I WILL TAKE
MY SHANKS AND SALT AND PEPPER MY SHANKS AND SALT AND PEPPER
THEM. THEM.
JUST KIND OF PRESS THE SEASONING JUST KIND OF PRESS THE SEASONING
IN. IN.
NICE HIGH HEAT FOR THIS BECAUSE NICE HIGH HEAT FOR THIS BECAUSE
WE WILL BROWN THE MEAT. WE WILL BROWN THE MEAT.
POUR IN VEGETABLE OIL. POUR IN VEGETABLE OIL.
WE WILL USE THE MIREPOIX. WE WILL USE THE MIREPOIX.
DICE UP CARROTS. DICE UP CARROTS.
TWO PIECES OF CELERY. TWO PIECES OF CELERY.
LET’S GET THE MEAT IN. LET’S GET THE MEAT IN.
CAREFULLY SET IT IN. CAREFULLY SET IT IN.
YOU WANT SOME COLOR ON IT DID YOU WANT SOME COLOR ON IT DID
YOU DO NOT REALLY SEE MEAT YOU DO NOT REALLY SEE MEAT
SHANKS USED MUCH. SHANKS USED MUCH.
THEY ARE DELICIOUS AND THEY ARE DELICIOUS AND
AFFORDABLE. AFFORDABLE.
WE ARE GOING FOR A GOLDEN WE ARE GOING FOR A GOLDEN
FROWNED CREST 00 GOLDEN-BROWN FROWNED CREST 00 GOLDEN-BROWN
CRUST. CRUST.
TAKE THYME, ROSEMARY, AND TIRED TAKE THYME, ROSEMARY, AND TIRED
IN. IN.
VANESSA: THIS IS HOW TO GET THE VANESSA: THIS IS HOW TO GET THE
FLAVOR IN THERE WITHOUT HAVING FLAVOR IN THERE WITHOUT HAVING
TO CH ABSOLUTELY. TO CH ABSOLUTELY.
YOU’RE ABLE TOOP. YOU’RE ABLE TOOP.
CLARINA: TAKE THEM BACK OUT. CLARINA: TAKE THEM BACK OUT.
NICE GOLDEN PIECE OF MEAT. NICE GOLDEN PIECE OF MEAT.
PUT IN THE MIREPOIX. PUT IN THE MIREPOIX.
LET IT SOFT AND GAVE IT WILL LET IT SOFT AND GAVE IT WILL
ALSO HELP REMOVE ANY BROWNED ALSO HELP REMOVE ANY BROWNED
BITS FROM THE PAN. BITS FROM THE PAN.
WE WILL TAKE A FULL GUINNESS AND WE WILL TAKE A FULL GUINNESS AND
POUR THAT WRITE IN. POUR THAT WRITE IN.
NICE HOT PLAN. NICE HOT PLAN.
WE WANT TO DEGLAZE THE PAN. WE WANT TO DEGLAZE THE PAN.
VANESSA: WHAT WE HAVE HERE? VANESSA: WHAT WE HAVE HERE?
CLARINA: BEEF STOCK. CLARINA: BEEF STOCK.
VANESSA: 4 CUPS? VANESSA: 4 CUPS?
CLARINA: YES. CLARINA: YES.
THIS IS ONE COURT. THIS IS ONE COURT.
PUT IN THE SACHET OF HERBS. PUT IN THE SACHET OF HERBS.
THEN SET IN THE SHANKS. THEN SET IN THE SHANKS.
PUT A LID ON IT, TURN OFF THE PUT A LID ON IT, TURN OFF THE
HEAT, POP IN THE OVEN FOR ABOUT HEAT, POP IN THE OVEN FOR ABOUT
5 HOURS. 5 HOURS.
HERE WE GO. HERE WE GO.
CHECK IT OUT. CHECK IT OUT.
YOU CAN PUT THIS ON ANYTHING. YOU CAN PUT THIS ON ANYTHING.
I PUT IT ON THESE POTATOES. I PUT IT ON THESE POTATOES.
THEY ARE SOFT AND TEMPORAR — THEY ARE SOFT AND TEMPORAR —
SOFT AND TENDER. SOFT AND TENDER.
THEN WE CAN TAKE A LITTLE BIT OF THEN WE CAN TAKE A LITTLE BIT OF
THE VEGETALES LEFT OVER AND A THE VEGETALES LEFT OVER AND A
LITTLE BIT OF THE LIQUID AND TOP LITTLE BIT OF THE LIQUID AND TOP
IT OFF. IT OFF.
A LITTLE BIT OF FRESHLY CHARGED A LITTLE BIT OF FRESHLY CHARGED
PARSLEY. PARSLEY.
VANESSA: LET’S DO IT. VANESSA: LET’S DO IT.
IT JUST FALLS APART. IT JUST FALLS APART.
THE PIECE OF MEAT ITSELF IS SO THE PIECE OF MEAT ITSELF IS SO
TENDER. TENDER.
SO GOOD. SO GOOD.
I CAN EAT THIS EVERY SINGLE I CAN EAT THIS EVERY SINGLE
HOLIDAY, NOT JUST ST. PATRICK’S HOLIDAY, NOT JUST ST. PATRICK’S
DAY. DAY.
CLARINA: AND IT IS AN EASY CLARINA: AND IT IS AN EASY
DINNER AS WELL. DINNER AS WELL.
PUT IT IN THE CROCKPOT. PUT IT IN THE CROCKPOT.
VANESSA: IF YOU ARE THINKING OF VANESSA: IF YOU ARE THINKING OF
MAKING A DISH FOR ST. PATRICK’S

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