Polenta Bell Peppers Leeks and Cubed Beef Steak

This meal is easy, comforting, and almost 100% local! We've teamed up with The Piggery in Ithaca to offering you some great recipes for upkeep cuts in the New year. Nosotros started out with Black-eyed Peas and Ham Hock – don't limit these to New Year'southward 24-hour interval. At present we're moving on to beef shanks, one of my favorites for braising. A few years ago short ribs (another budget cutting) were all the rage. They're inexpensive, and a slow braise yields tender, flavorful meat. Well, beef shanks yield simply equally tasty results without the actress layers of fat to sift through. They are my absolute winter favorite! Clocking in at but $6/lb,  you've got nothing to lose if you give them a try.

Beef shanks take several hours to cook in a low oven or better all the same, a slow cooker. These meaty cuts are seared a deep, golden brown and and so braised with a rich balsamic and beef stock mixture. Balsamic is a corking choice for braising, it yields a sweet/sour flavor I love. This recipe is adjusted from a slow-cooker beef roast recipe, like technique just a different cutting.

When in that location'due south about 30 minutes left on your timer (or after the meat's been in the dull cooker all twenty-four hour period), make the polenta. This is a simple arroyo, lightly sauté the leeks and then simmer the polenta on the stove summit. End it with cheddar and an extra smidge of butter.

What I love about beef shanks is when they're ready, only transfer to a cutting lath, pull out the basic, and gently chop the meat. It should shred autonomously very hands, and you can pull out whatever of the large hunks of fatty/connective tissues. Stir in as much of the braising liquid every bit y'all like to flavour the meat. Serve in big bowls with a salad or equally is!

Balsamic Braised Beef Shanks with Cheddar Leek Polenta

Beef Shanks:
2 beef shanks (3-iv lbs total)
1 cup beef broth
½ loving cup balsamic vinegar
2 tablespoons tamari or shoyu soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
four cloves garlic, chopped
oil for browning the meat
salt and pepper

Preheat oven to 325 F

Brownish the meat.Generously flavor the shanks with salt and pepper on both sides. Heat a thin layer of oil in an oven proof dutch oven or pan you can seal with foil for braising. Brown the meat over medium loftier heat iii-4 minutes per side. Transfer the meat to a plate, turn off the heat and let the pot absurd a bit.

Mix the remaining ingredients in a measuring cup.When the pot is still warm, but not pipe hot pour in the liquid and stir to scrape any bits from the lesser. Identify the shanks in the pan, embrace with lid, and bake for 2 hours. The meat should easily shred with a fork. Allow absurd and transfer to a cutting lath. Remove the bones and coarsely chop the meat. Transfer to a basin and stir in braising liquid to gustation. Serve warm with polenta.

*To cook in a slow cooker or crock pot, dark-brown the meat, so put all the ingredients in the cooker. Cook on high for 3-4 hours or high for 7-8.

*beef recipe adjusted from Add together a Pinch

Cheddar Leek Polenta

1 cup polenta
4 cups h2o
2 leeks
1.5 tablespoons butter
1 loving cup grated white cheddar
common salt and pepper

Chop the leeks.Remove the bottom of the leeks and the tiptop dark green parts. Discard. Slice the remaining portion in one-half, then agree under running water to rinse in between the layers. Pat the leek halves dry and thinly piece each one-half.

Sauté the leeks.Rut ane tablespoon of the butter over medium estrus. Add the leeks and cook for most 4 minutes, stirring frequently. Leeks should be bright green and softened. Add the h2o to the pan and raise the salt to bring to a eddy.

Make the polenta.Whisk in the polenta and reduce the heat to a low simmer. Cook, stirring frequently until the polenta is very thick and creamy, nigh xx minutes. Remove from rut and stir in the remaining butter and grated cheese. Add salt and pepper to taste.

campbellblipt1987.blogspot.com

Source: https://mainstreetfarms.com/balsamic-braised-beef-shanks-with-cheddar-leek-polenta/

Share this post