BEEF BOURGUIGNON
Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
- To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
BRAISED BEEF SHANK WITH WINE AND TARRAGON
Was at the grocery store and beef shanks were on sale, brought it home and this was the result.
Provided by zuklaak
Categories Main Dish Recipes
Time 5h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
- Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
- Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 12.9 g, Cholesterol 79.4 mg, Fat 21.8 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 6.7 g, Sodium 449.1 mg, Sugar 6.3 g
OSSO BUCCO-STYLE BEEF SHANK
Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.
Provided by Julie Couture
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 2
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
- Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 32.7 g, Cholesterol 79.2 mg, Fat 28.9 g, Fiber 7.4 g, Protein 36.8 g, SaturatedFat 7.7 g, Sodium 1931.1 mg, Sugar 18.1 g
BRAISED CHILE COLORADO BEEF SHANKS, OR CHAMORROS CON CHILE COLORADO
Braised Chile Colorado Beef Shanks is a delicious dish that is deep in flavor. It's a great example of Mexican comfort food sure to be loved by your entire family.
Provided by Maggie Unzueta
Categories Dinner
Time 1h15m
Number Of Ingredients 13
Steps:
- For the Sauce:
- In a stockpot, add the cleaned guajillo and ancho chiles along with 4 cups of water.
- Cover and bring to a boil.
- Turn heat off.
- Let sit for 10 minutes.
- Discard water.
- To a blender, add all the chiles, 2 cups of water, garlic, onion, bouillon, oregano, cumin, and salt.
- Strain the sauce into a separate container.
- Gently push the sauce through the strainer with the back of a cooking spoon.
- Set sauce aside until ready to use.
- For the meat:
- Separate the meat from the bone.
- Salt and pepper the meat.
- Heat the oil in a large stockpot.
- Brown the meat, stirring occasionally.
- Add flour to the meat pot.
- Cook for 2 minutes, or until you can no longer see the white flour.
- Add the sauce and remaining two cups of water.
- Stir to combine.
- Cover and cook on low-medium heat for 30 minutes.
- Taste for salt.
- Serve with rice, beans, and flour tortillas.
Nutrition Facts : Carbohydrate 23 g, Protein 26 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 118 mg, Fiber 8 g, Sugar 11 g, Calories 298 kcal, ServingSize 1 serving
BRAISED BEEF SHANKS
Steps:
- Preheat the oil to 350 degrees F in the fryer.
- In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.
RED WINE-BRAISED BEEF SHANKS RECIPE
Beef shanks are braised in an ample amount of red wine with carrots and onions until the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.
Provided by Daniel Gritzer
Categories Dinner Entree Mains
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Preaheat oven to 300°F. Season shanks all over with salt and pepper. In a large heavy roasting pan (alternatively, you can use 2 large pots such as Dutch ovens or straight-sided sauté pans, splitting ingredients between them), heat oil over high heat until shimmering. Add shanks and cook until browned on both sides, about 5 minutes per side. Transfer shanks to a platter.
- Lower heat to medium-high and add onion, carrot, and garlic and cook, stirring, until softened, about 10 minutes. Add wine, scraping up any browned bits, and bring to a simmer; lower heat to medium and cook until raw alcohol smell has mostly cooked off, about 20 minutes.
- Add thyme and bay leaves. Nestle shanks in cooking liquid so that they are almost mostly but not completely submerged; pour any accumulated juices from shanks into the roasting pan. Cut out a piece of parchment paper about the size of the roasting pan (or pots). Cut a hole in the center of the parchment and press against surface of shanks. Transfer to oven and braise until shanks are tender, about 3 hours.
- Discard parchment and transfer shanks to a clean platter. Skim rendered fat off surface of braising liquid and discard thyme and bay leaves. Using an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as needed to create a consistency just thick enough to coat the back of a spoon. Add soy sauce and season with salt and pepper.
- Serve shanks with sauce, sprinkling parsley on top. Shanks can be refrigerated in their sauce for up to 4 days. Reheat before serving, and thinning reheated sauce if necessary with water.
Nutrition Facts : Calories 730 kcal, Carbohydrate 23 g, Cholesterol 178 mg, Fiber 4 g, Protein 80 g, SaturatedFat 7 g, Sodium 926 mg, Sugar 8 g, Fat 24 g, ServingSize Serve 6, UnsaturatedFat 0 g
BEEF SHANK BOURGUIGNON
Categories Beef Braise Low Carb Quick & Easy Wheat/Gluten-Free Healthy
Yield 2 people
Number Of Ingredients 14
Steps:
- Advance prep: - Finely chop the onions and celery. - Mince garlic if using whole cloves. - Chop carrots coarsely (1 inch chunks). - Sprinkle salt and pepper on both sides of shank. Searing: - Heat 1 tbs oil in skillet on high heat (use high-heat oil such as Avocado or Canola oil). - Heat 1 tbs oil in pot on med-high heat. - Lay shank flat on skillet to sear. (~2 min per side or until brown). - Add vegetables, garlic, and herbs to pot. Stir frequently. - Add wine to skillet and scrape to deglaze. Slow cooking: - Transfer shank and wine to pot. Lay the shank flat on top of the vegetables. - Add apple-cider vinegar (this helps tenderize the meat as well as extract minerals from the bone into the stock). - Add just enough stock to cover the vegetables and half of the shank, but the shank should not be fully submerged. - Bring to low boil, reduce heat to low, cover tightly, and cook for 3.5-4 hours. Serving: - When done, remove the meat and bone. (The meat may have fallen off the bone so fish around in the pot for the pieces. Serve with side of choice). Stock prep: - Strain the stock through a mesh sieve. - Discard the vegetables (all the nutrients are in the stock anyway). - As stock cools, fats will congeal on the surface (I prefer to save it but it can be skimmed off for a leaner stock). - Once refrigerated, the stock will be gelatinous. This is a good thing. It is indicative of a high collagen content. - Reheat the stock and drink it like tea (most delicious tea ever conceived) for whole-body support at any time of the day or reuse for cooking as you would any store-bought stock.
More about "beef shank bourguignon food"
BRAISED BEEF SHANK BOURGUIGNON - RECIPE - FINECOOKING
From finecooking.com
4/5 (2)Servings 6Cuisine FrenchCategory Main Course
BEEF BOURGUIGNON - LE CREUSET RECIPES
From lecreuset.co.za
Ratings 328Servings 4Cuisine FrenchCategory Entertaining,Mains
10 BEST BEEF BEEF SHANK RECIPES - YUMMLY
From yummly.com
BEEF RECIPES | JAMIE OLIVER
From jamieoliver.com
10 BEST SLOW COOKER BEEF SHANKS RECIPES - YUMMLY
From yummly.com
BEEF SHANK SAUCE OVER POLENTA RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrsServings 10
- Preheat the oven to 325°. Season the shanks with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the shanks to the casserole and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate. Repeat with the remaining shanks.
- Pour off all but 2 tablespoons of fat from the casserole. Add the onions, celery, carrots and a generous pinch of salt and cook over moderate heat, stirring, until the vegetables are very soft and golden, 15 minutes. Add the wine and bring to a boil. Simmer over moderate heat for 2 minutes. Add the tomatoes and broth and bring to a boil. Return the shanks and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, until the meat is very tender.
- Using tongs or a slotted spoon, transfer the shanks to a plate and let cool slightly. Using 2 forks, shred the meat and scrape out marrow from the bones. Add the meat and marrow to the sauce and rewarm over moderately low heat. Season the sauce with salt and pepper and serve with polenta or pasta.
EASY INSTANT POT BEEF BOURGUIGNON - MOMMY'S HOME COOKING
From mommyshomecooking.com
3.8/5 (19)Total Time 1 hr 20 minsCategory Main CourseCalories 756 per serving
- Turn on the Instant Pot and select "sauté' mode, adjust to more. When hot, add the bacon and cook, stirring occasionally until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- In batches in single layers, sear the beef in the bacon fat for 3 to 5 minutes, turning to brown on all sides. Remove the seared beef cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. NOTE: you can also sear the bacon and beef over the stove in a skillet.
- Add butter and when it's melted add carrots and onions and cook for 5 minutes, stirring occasionally, until the onions are lightly browned. Add garlic and cook for 1 more minute. Season with salt and pepper. Add Cognac, if using; cook for 1 minute.
EASY BRAISED BEEF SHANK RECIPE - COPYKAT RECIPES
From copykat.com
5/5 (3)Total Time 4 hrs 15 minsCategory Main CourseCalories 439 per serving
CHINESE SPICED BRAISED BEEF SHANK - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (13)Total Time 2 hrs 10 minsCategory BeefCalories 200 per serving
- First prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. That’s the cinnamon, cardamom pod, Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, whole white peppercorns, dried liquorice slices, nutmeg, and fennel seeds.
- Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Shut off the heat and pour everything into a colander in the sink. Rinse the beef clean, and wash the pot clean.
- Put the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to add this when I made it, but that doesn’t mean you have to, too!), rock sugar, light soy sauce, dark soy sauce, and 4 cups water or stock (it must be enough to cover the beef). Also add salt to taste.
- Bring everything to a boil, then turn the heat down to a very slow simmer. Let it simmer for 60 to 90 minutes until fork tender.
BOEUF BOURGUIGNON RECIPE - LOVEFOOD.COM
From lovefood.com
- In a deep dish, mix together the beef, wine, thyme, garlic and Cognac. Cover with cling film and leave to marinate in the fridge for at least 3 hours.
- Heat 4 tablespoons of the oil in a large saucepan or cast iron pot over a medium hear. Add the meat and cook for 20 minutes until brown, season with salt and pepper, then sprinkle with the flour and cook, stirring, for a further 2-3 minutes.
- Add the stock and reserved marinade and bring to the boil. Skim the foam off the surface and add the bouquet garni, then reduce the heat to low and simmer, partially covered, for 1 hour 45 minutes, stirring occasionally, until the meat is tender.
- About 50 minutes before the end of the cooking time, heat another medium saucepan with 1 tablespoon of the oil over a medium-low heat. Add the carrots and onions and cook for 10 minutes or until soft and pale gold in colour, then add to the meat saucepan.
- When the beef is almost ready, heat the remaining oil in a frying pan over a medium heat. Add the mushrooms and pancetta and fry 8-10 minutes, stirring occasionally, until golden brown, then add them to the beef.
8 BEST BEEF SHANK SUBSTITUTES - SUBSTITUTE COOKING
From substitutecooking.com
- Beef arm. One way to replace the beef shank is to use a beef arm. This cut from the shoulder area will be a perfect replacement. These muscles are used frequently for roasting, even though the meat can be quite tough.
- Oxtail. Another suitable cut is the oxtail which the name says so from the tail of the cattle. Tasty, fatty, and it can be quite expensive, the oxtail is considered to be a nice replacement for beef shank in cooking.
- Tendon. A beef flavoured cut that can help you in your recipe instead of the beef shank is the tendon. It is a type of meat that has a gelatinous texture and it is similar to pork belly.
- Chuck roast. A very similar cut to the arm roast is the chuck roast which also comes from the shoulder area. The Chuck roast can be good for replacing beef shank in your cooking.
- Short Ribs. Beef shank can find its replacement in short ribs. A great alternative that will provide a nice and beef flavor and a cut that is slow-cooked.
- Silverside. Silverside or corned beef will be a good cut for filling in for beef shank. This is another cut of beef that is above the leg. The name is due to the fact that it has a silver appearance on the side of the cut.
- Skirt. Beef shank can be substituted in most recipes by the skirt steak. Actually, this cut is one of the most adaptable choices. This is due to the fact that it can either choose for slow cooking or fast cooking.
- Veal Shank. Veal shank is another replacement for the beef shank. It is a type of meat that comes from the hind shank, which is the leg bone beneath the knee.
BOEUF BOURGUIGNON - NO RECIPES
From norecipes.com
Reviews 3Estimated Reading Time 6 mins
BEEF BOURGUIGNON OVER POLENTA – FENN VALLEY VINEYARDS
From fennvalley.com
Estimated Reading Time 2 mins
PEASANT FOOD IN THE PROVINCES: PRESSURE COOKER BEEF SHANK ...
From philippineslifestyle.com
Estimated Reading Time 4 mins
BEEF OSSO BUCO - CAROLINE'S COOKING
From carolinescooking.com
Category Main CourseCalories 648 per serving
WAGYU SHANK BOEUF BOURGUIGNON - MY RECIPE MAGIC
From myrecipemagic.com
Estimated Reading Time 50 secs
HOW TO COOK BEEF SHANK - HEADBANGER'S KITCHEN - KETO ALL ...
From headbangerskitchen.com
Cuisine GeneralCategory Essential IngredientsServings 5
BEST BEEF SHANK SUBSTITUTES - 5 IDEAS TO TRY NEXT - FOODIOSITY
From foodiosity.com
Estimated Reading Time 6 mins
BEEF SHANKS | PROSPER MEATS - PROSPERMEATS.COM
From prospermeats.com
5/5 (3)Price Range $4.49 - $10.49
HOW TO SOUS VIDE BEEF SHANK TIMES AND TEMPERATURES
From amazingfoodmadeeasy.com
Estimated Reading Time 3 mins
BEEF BOURGUIGNON - RECIPE - FINECOOKING
From finecooking.com
4.4/5 (18)Category Main CourseCuisine FrenchCalories 920 per serving
HOW TO COOK BEEF SHANK - THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
Estimated Reading Time 5 mins
ARCHAEOLOGY OF MEAT - BEEF SHANK (BEEF) - CHEF'S MANDALA
From chefsmandala.com
Medium 145 F / 63 CTexture TempMedium-Well 155 F / 68 CWell Done 160 F / 71 C
BRAISED BEEF SHANK RECIPE - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
Servings 4Estimated Reading Time 4 mins
LAMB SHANK BOURGUIGNON | TRUE AUSSIE - USA
From trueaussiebeefandlamb.com
BEEF SHANK RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LAMB SHANK BOURGUIGNON | TRUE AUSSIE - USA
From trueaussiebeefandlamb.com
BEEF SHANK BOURGUIGNON RECIPES
From tfrecipes.com
BEEF SHANK RECIPES
From tfrecipes.com
BOURGUIGNON FRENCH RECIPE FOR TENDER BEEF SHANKS AND ...
From youtube.com
QUESTION: HOW TO COOK BEEF SHANK FAST? - VINTAGE KITCHEN
From vintage-kitchen.com
INSTANT POT BRAISED BEEF SHANK - ALL INFORMATION ABOUT ...
From therecipes.info
BEEF SHANK VS OXTAIL - WHICH ONE? - MISS VICKIE
From missvickie.com
LAMB SHANK BOURGUIGNON - CATELLI BROTHERS
From catellibrothers.com
OSSO BUCO à LA BOURGUIGNONNE | BEEF SHANK RECIPE, RECIPES ...
From pinterest.com
WAGYU SHANK BOEUF BOURGUIGNON - BIGOVEN.COM
From bigoven.com
FRENCH BEEF STEW BOEUF BOURGUIGNON - ALL INFORMATION ABOUT ...
From therecipes.info
TENDER BEEF SHANK RECIPE | RECIPES.NET
From recipes.net
30 CUTS IN 30 DAYS - BEEF SHANKS - COMPLETE CARNIVORE
From completecarnivore.com
6 BEEF STEW RECIPES THAT WILL INSTANTLY WARM YOU UP
From tastingtable.com
INA GARTEN BRAISED BEEF SHANKS - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love