Hearty Garlic-Infused Boiled Beef Shank
Nutritional value per serving
Calories300kcal
Carbs2gram
Fat12gram
Protein35gram
Ingredients
- Beef shank, bone-in (choose fresh, with bright red color and firm texture)1.5 kg
- Garlic cloves (use fresh cloves, firm to touch and without sprouting)6 pieces
- Water (enough to cover the beef in the pot)3 liters
- Carrot (medium size, fresh and firm)2 pieces
- Onion (medium size, fresh with dry outer skin)1 piece
- Bay leaves2 pieces
- Black peppercorns (whole)10 pieces
- Saltto taste n/a
- Fresh parsley (optional, for garnish)a small bunch n/a
This recipe guides you through boiling beef shank infused with garlic to create a deliciously tender and flavorful dish. Beef shank is a budget-friendly cut that becomes wonderfully soft when cooked slowly. Infusing with garlic adds a rich aroma and taste that enhances the natural beef flavor. The total cost for ingredients is approximately $12 USD, €11, £9, and ₹900, suitable for a nutritious meal with about 300 kcals per serving. This dish is medium in complexity and takes about 2.5 hours, including preparation and cooking time. It fits a high-protein diet and uses common kitchen tools and ingredients.
Preparation instructions
Prepare the Ingredients
1Peel and crush the garlic cloves to release their flavor. Peel and cut the carrot into large chunks. Peel the onion and cut it into halves. Rinse the beef shank under cold running water and pat dry with paper towels. This helps remove any bone fragments or impurities.
Boil Water and Add Ingredients
2Pour about 3 liters of water into a large pot and bring it to a boil. Add the beef shank carefully into the boiling water to avoid splashing. Add the crushed garlic, carrot chunks, onion halves, bay leaves, and whole black peppercorns. Reduce heat to maintain a gentle simmer.
Simmer the Beef Shank
3Cover the pot partially with a lid. Let it simmer gently for about 2 hours. Occasionally skim off any foam or impurities that rise to the surface with a spoon. This keeps the broth clear and improves flavor.
Check for Doneness and Safe Temperature
4After 2 hours, check the beef shank’s tenderness by piercing with a fork. It should go in easily with little resistance. Use a meat thermometer to check the internal temperature; it should reach at least 70°C (158°F) for safe eating according to food safety standards. If not, continue simmering and check every 15 minutes.
Season and Serve
5Once cooked, remove the beef from the broth and season with salt to taste. You may also add salt to the broth if desired. Slice the beef shank against the grain for best texture. Optionally, garnish with freshly chopped parsley. Serve the beef slices warm with a portion of the broth or use in your favorite recipes.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards and knives for raw meat and vegetables.
2You can substitute bay leaves with fresh rosemary or thyme for a different flavor profile.
3For a richer broth, keep the lid on but partially open to allow some steam to escape during simmering.
4Do not rush the cooking process. Slow cooking yields tender meat.
5Store leftovers in the refrigerator within 2 hours of cooking to keep food safe.
Equipment Needed
- Large pot with lid
- Meat thermometer
- Sharp knife
- Cutting board
- Spoon for skimming
- Tongs or slotted spoon
Grocery Shopping List
- [ ] Beef shank (1.5 kg) - approx. $10 USD. Choose fresh, bright red beef shank with firm texture.
- [ ] Garlic cloves (6 pieces) - approx. $0.50. Pick fresh, firm bulbs without sprouting.
- [ ] Carrots (2 medium) - approx. $0.30. Select firm, smooth carrots.
- [ ] Onion (1 medium) - approx. $0.20. Look for dry outer skin without spots.
- [ ] Bay leaves (2 pieces) - approx. $0.10. Use dried bay leaves, ensure no mold.
- [ ] Black peppercorns (10 pieces) - approx. $0.10. Purchase whole peppercorns for fresher flavor.
- [ ] Salt - pantry staple, negligible cost.
- [ ] Fresh parsley (optional) - approx. $0.80. Choose bright green, fresh leaves.
Total estimated cost: approximately $12 USD.
FAQ
What temperature should beef shank reach to be safe to eat?
Beef shank should reach an internal temperature of at least 70°C (158°F) to ensure it is safe to eat.
How can I tell if the beef shank is cooked tender?
The meat is tender when a fork can easily pierce it with little resistance. This usually occurs after about 2 hours of simmering.
Can I cook beef shank without the garlic?
Yes, garlic adds flavor but you can omit it or substitute with other aromatics such as onions or herbs.
Is it necessary to remove the foam while boiling?
Yes, skimming off foam helps to keep the broth clear and improve the overall taste and appearance of the dish.