THAI-BRAISED BEEF SHANKS AND FRESH PICKLED VEGETABLE SALAD : The Marbled Meat Club

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THAI-BRAISED BEEF SHANKS AND FRESH PICKLED VEGETABLE SALAD

THAI-BRAISED BEEF SHANKS AND FRESH PICKLED VEGETABLE SALAD

Combine the hearty flavors of slow-cooked beef with a fresh and light Thai-style salad. This recipe is sure to satisfy.

INGREDIENTS

800 to 1 kg beef Shank Cross Cuts, 3 cm inches thick

2 teaspoons olive oil

4 cups reduced-sodium beef broth

1/2 cup (120 ml) fish sauce (nam pla)

1/4 cup granulated sugar

3 stalks lemon grass, white part only, finely chopped

1/4 cup chopped fresh cilantro

1/4 cup reduced-sodium soy sauce

1 teaspoon minced garlic

Vegetable Salad:

1 cup sugar

1 cup unseasoned rice wine vinegar

2 tablespoons fish sauce (nam pla)

5 thin slices fresh ginger

2 pieces (5 cm each) lemon grass, thinly sliced lengthwise

8 sprigs fresh cilantro

1 cup thinly sliced fresh carrots

1 cup thinly sliced green or yellow bell peppers

1 cup grape tomatoes, halved

8 cups mixed greens

1/2 cup fried shallots (optional)

No. Servings:

4

Cooking time:

150 minutes

INSTRUCTIONS

  1. Heat oil in stockpot over medium heat until hot. Brown beef Shanks, in batches, on all sides. Remove beef from pan. Pour off drippings. Combine broth, 1/2 cup fish sauce, 1/4 cup sugar, lemon grass, cilantro, soy sauce and garlic in stockpot; bring to a boil. Return shanks to stockpot. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/4 hours or until shanks are fork-tender.
  2. Meanwhile, combine 1 cup sugar, vinegar, fish sauce, ginger, lemon grass and cilantro sprigs in medium saucepan. Bring to a boil over medium heat. Remove from heat; strain liquid and cool. Combine carrots, peppers and vinegar mixture in large bowl. Cover and refrigerate for 1 hour or until ready to serve.
  3. Remove shanks from stockpot. When cool enough to handle, cut beef from bones. Combine vegetable mixture, tomatoes and beef in large bowl; strain excess liquid. Serve beef mixture over greens. Garnish with fried shallots, if desired.

 

Cook’s Tip: Store-bought fried shallots are available at Asian markets. French fried onions may be substituted.

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