Italian steak: beef shank ossobuco. Beef shank: recipes What is the difference between marbled beef and ordinary

I love beef, but more often than not, I always bought regular. But recently in Auchan, I noticed marbled beef for a very good promotion. And naturally I decided to take it.

Such a piece of meat cost about 400 rubles. Considering that a couple of days ago before that, I bought regular beef for the same price. Therefore, it seemed to me that this price is quite cheap. I don’t remember how much this meat cost without a discount.

I chose a piece that had less fat on the sides. She took the shank.

I love Miratorg firm 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, so eating them was not at all pleasant, 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 slot, the veins will also interfere. And I don't want to cut each one - it will take too long. Therefore, I was a little upset.

I thought this piece of meat would be perfect. However, he turned out to be too wiry. I took regular shanks more than once and there was no such thing. I don’t know what to think. If you took exactly the same meat, then write what it was. Thanks!

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

All over the world, this meat is considered low-grade, although despite this, in almost every cuisine in the world, you can find recipes telling how to cook 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" refers in cooking only to beef, while, for example, in a pork carcass this part is called a shank.

There are many ways of cutting meat: there are American, European, Russian, and many others. But the dressing of the shank, which is subsequently used for cooking, is invariable in each of them. Despite the fact that the meat obtained from this part of the carcass is distinguished by a high content of connective tissues and tendons, with the right processing, you can get a truly delicious dish. Therefore, when going to the store, pay your 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 makes up less than a quarter of the same dietary chicken meat. But in terms of saturation, beef has no equal, because the dishes with it are very satisfying and nutritious. They saturate with energy for a very long time. 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 characteristic features of beef as neutralization of gastric juice, which normalizes acid processes in it. In the body, beef has a much faster absorption time than plant products, which means beef prevents the occurrence of putrefactive processes in the intestines.

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

Cooking use

The use of beef shank in cooking is quite wide. The presence of a bone initially determines that 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 rather dry and tough, but if you put it out on low heat for three to four hours, then the meat will literally melt in your mouth.

Probably the most popular beef shank recipes are as follows:

Aspic- a hard-boiled beef and bone broth that sometimes uses offal such as head and tail. But most often it is prepared precisely from beef shank due to the large amount of meat and broth from it rich and concentrated with sticky substances.
Jelly- it is prepared in the same way as jellied meat, but differs in that, together with the beef shank, pork pieces, such as legs and ears, are also placed in the pan.
Brawn- all meat products that should be in 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 - long simmering under a lid over a very low heat, due to which all fasteners come out of the connective tissues and create a broth that can solidify well in a cold state and keep its shape.

Such recipes are widespread 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 from a beef drumstick, 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 it will be juicier by adding lard or any other fat. It is also popular to simmer with tomatoes and seasonings for six hours under a tightly closed lid. This dish is the prerogative of Georgian cuisine.

The most important thing in using this product for cooking is to choose quality meat from the beginning. To do this, be sure to pay attention to the meat cut. It should be bright red with no dark or overly light areas. If the meat is very dark in color, it may mean that the animal was too old. A pale color speaks of a past illness. The cut of the bone must be white or cream in color without pink or green spots.

Beef shank benefits and treatment

The benefits of beef shank lie in the unique composition of the beef in general and this area of the carcass in particular. Due to the increased content of connective and bone tissue, a shank-based diet is even prescribed by doctors to people who suffer from diseases of the musculoskeletal system. According to popular wisdom, jellied meat 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 food ingredient to all people who have experienced surgeries and other problems associated with large blood loss, and it should be consumed in any form: both boiled and baked in the oven or multicooker. And, of course, in the form of soups, broths and jellies.

Besides, overweight people should eat beef shank... The fact is that due to its composition and complex structure, the 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 say for sure that with the help of dishes from beef shank, you can improve your health by replenishing the body with a maximum of useful substances. Recent studies by scientists prove that it is in this part of the meat that the largest amount of zinc is found, which will definitely help the body fight environmental pollution, strengthening the immune system.

Beef shank harm and contraindications

The harm of beef shank and contraindications to its use nevertheless still exist. And they are primarily associated with improper nutritional conditions and livestock maintenance. Factors such as habitat, food and how the animal gains weight before it is slaughtered are very important.

Often in our time we can observe the following situation: animals in their entire life may not see green grass in the pasture. Instead, they consume compound feed, which can be loaded with pesticides, hormones and "joy". And they, in turn, along with even perfectly cooked meat enter our body, causing irreversible changes, up to malignant formations. In addition, the principle of modern animal husbandry is the desire to maximize the growth of an animal, the meat of which does not have time to "mature" and gain nutritional value.

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

Beef shank is a cut of considerable size with a fairly large amount of connective tissue. In order for the meat to soften, and all the films and veins to melt and turn into an appetizing jelly, this cut should be cooked for a long time at a low temperature. We have prepared 3 best ways for you, how to cook beef shank.

How to cook beef shank with cucumber sauce

To make the beef shank with cucumber sauce, first beat the olives, garlic, parsley, peeled tomatoes and olive oil in a blender. Add some broth to the gravy. The beef shank should be dried and fried in a hot pan on all sides.
After that, transfer the cut to a baking sheet, pour over the cooked tomato gravy, add salt and pepper. Bake in an oven preheated to 160 ° C for 1.5-2 hours, periodically turning the shank. For the sauce, grate a fresh cucumber, mix with unsweetened yogurt, finely chopped parsley, garlic and salt passed through a press. For a side dish, you can cook spicy cabbage. To do this, combine soy sauce, rice vinegar, brown sugar, sriracha sauce, and cornstarch. Divide the cauliflower into florets and marinate for no more than 10 minutes, then deep-fry. Serve the baked beef shank in gravy with cauliflower and cucumber sauce.

How to cook beef shank Boeuf Brese

Shearing is a method in which meat is cooked over low heat, partially submerged in water. This method helps to soften even the toughest cuts. For this dish, we recommend buying the Ossobuco steak - a meaty cut of a beef shank. , including Ossobuco, you can place an order on the T-Bone website.
Before cook beef shank you should take care of vegetables. Peel small onions, garlic, carrots, cut into coarse sticks, leeks into 3-3.5 cm pieces. Blot with a paper towel and fry until golden brown in a hot skillet with vegetable oil. Melt the butter in a goose pan or cast-iron cauldron and lightly fry the garlic with onions. Then add the carrots, leeks and fry for another 3 minutes, then pour in the wine and bring to a boil. Put the meat on top of the vegetables, pour in the broth, season with salt and pepper and cover tightly.
Cook over low heat for 2-2.5 hours, adding broth if necessary. When the meat is tender and loosely separated from the bone, transfer all vegetables to a blender and beat until puree. Continuing to beat, gradually pour in the liquid that remains in the cauldron to make a thick sauce. Season with salt and pepper to taste and add a little butter. Serve the Boeuf Brese shank with cooked sauce.

How to cook beef shank with quince

To cook the beef shank, the first step is to wash and dry it. Heat a small amount of olive oil in a cauldron and fry the cut on all sides. Combine finely chopped garlic, quince jam (can be replaced with apricot jam), adjika, red wine vinegar, ground cumin, coriander, salt and ground black pepper. Pour the resulting mixture into a cauldron and mix thoroughly with the beef shank.
Cut the onion into thin slices and stick in different parts of the cauldron, just stick the bay leaf. Cook in an oven preheated to 150 ° C for at least an hour, then add the quince cut into small pieces and bake for another 1.5 hours. Remove the shanks from the cauldron and keep warm. Throw away the bay leaf, purée the quince and boil the sauce to the desired thickness. Cook beef shank with quince sauce is a great way to pamper your loved ones with a magnificent combination of beef and fruit flavors. Bon Appetit!

Delicious beef on the bone, stewed with vegetables and aromatic herbs - this is ossobuco, an Italian steak. In fact, it is customary to cook this dish from the so-called third grade beef - shanks. In Russia, the drumstick is often used only for broth or jellied meat, while in fact, you can make a real delicacy from it!

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.;
onions - 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. 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. Tie the breaded pieces of beef shank with culinary thread or twine to hold the shape.

4. Heat the vegetable oil in a frying pan, add fresh rosemary, garlic and cloves to make it fragrant.

5. Fry the ossobuco pieces on each side until an appetizing, golden brown 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 acquires a golden color, pour in red dry wine, completely evaporate the alcohol so that only a pleasant grape sourness remains in the finished dish.

8. Add a piece of butter and melt, stirring constantly. The butter will make the garnish thicker, like a sauce or gravy.

9. Put the finished garnish in an even layer on a baking sheet, put three pieces of meat on top, pour out 500 grams of pre-cooked beef broth, tightly cover the baking sheet with parchment, and on top also with foil.

10. We send the meat to the oven preheated to 180 degrees for two hours.

11. Separate the parsley leaves and mint from the twigs, free the chili pepper from the seeds to get rid of excessive pungency. Combine all the ingredients in a blender bowl, add garlic, olive oil and lemon zest grated on a fine grater. Grind until smooth and add salt and pepper to taste.