Tender and Flavorful Boiled Beef Shank BBQ
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat12gram
Protein45gram
Ingredients
- Beef shank (with bone)1.5 kg
- Water3 liters
- Salt2 tsp
- Black peppercorns1 tbsp
- Bay leaves2 pieces
- Onion, peeled and halved1 piece
- Garlic cloves, crushed3 pieces
- Carrot, peeled and cut into chunks1 piece
- Celery stalk, cut into chunks1 piece
- Fresh parsley (optional, for garnish)a few sprigs
This recipe guides you through boiling beef shank to achieve tender, juicy meat perfect for BBQ dishes. Beef shank is a flavorful but tough cut that becomes deliciously tender when cooked properly by boiling. This method is simple and great for home cooks to prepare a base for BBQ recipes or enjoy as is with sauces and sides. The total ingredient cost is approximately $10 USD / €9 / £7.5 / ₹750. The dish has around 350 kcal per serving. Suitable for a high-protein, low-carb diet. Difficulty is easy, and total cooking time is about 2.5 hours.
Preparation instructions
Prepare the ingredients
1Rinse the beef shank under cold water and pat dry with paper towels. Peel and halve the onion, crush the garlic cloves, and cut the carrot and celery into chunks. This prep ensures clean ingredients and better flavor.
Fill pot with water and add ingredients
2Add 3 liters of water to a large pot. Place the beef shank into the pot. Add salt, black peppercorns, bay leaves, onion, garlic, carrot, and celery. These aromatics add a delicious depth to the broth.
Bring to a boil and skim foam
3Place the pot over medium-high heat and bring water to a gentle boil. As it heats, skim off any foam or impurities on the surface with a spoon. Removing foam keeps the broth clear and clean-tasting.
Reduce to simmer and cover
4Once boiling, reduce heat to low to maintain a gentle simmer. Cover the pot with a lid slightly ajar to prevent boil-overs but allow some steam escape. Simmering tenderizes beef shank gradually.
Cook until meat is tender (2 to 2.5 hours)
5Simmer the beef shank for about 2 to 2.5 hours. Check occasionally to ensure the water covers the meat, adding hot water if needed. The meat is done when it is fork-tender and easily pulls away from the bone. Use a meat thermometer to confirm an internal temperature of at least 71°C (160°F) for safe eating.
Remove beef shank and rest
6Carefully take the beef shank out of the pot using tongs or slotted spoon. Let it rest on a cutting board for 10 minutes. Resting helps redistribute the juices making the meat juicy and flavorful.
Slice and serve with BBQ sauce
7Slice the beef shank against the grain into thick pieces. Serve with your favorite BBQ sauce or gravy. Garnish with fresh parsley if desired. Enjoy hot for the best taste.
Cooking Tips
1Avoid cross-contamination by using separate utensils and cutting boards for raw beef and other ingredients.
2Use a meat thermometer to ensure beef shank reaches at least 71°C (160°F) for safety.
3If you want richer flavor, you can brown the beef shank in a hot pan before boiling.
4The broth left after boiling is delicious as a base for soups or stews.
5Substitute beef shank with oxtail or brisket for a similar taste and texture.
Equipment Needed
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Tongs or slotted spoon
- Measuring spoons
- Meat thermometer
- Ladle or large spoon
Shopping List
- [ ] Beef shank (1.5 kg) - Approx $8.50: Choose fresh beef shank with bright red color and firm texture for best flavor and safety.
- [ ] Onion (1 piece) - Approx $0.50: Pick firm onions without soft spots.
- [ ] Garlic (3 cloves) - Approx $0.30: Fresh garlic should be firm and free of mold.
- [ ] Carrot (1 piece) - Approx $0.20: Choose crisp carrots without wrinkles.
- [ ] Celery (1 stalk) - Approx $0.30: Fresh celery is firm and snap when bent.
- [ ] Bay leaves (2 pieces) - Approx $0.10: Dried bay leaves should be fragrant.
- [ ] Black peppercorns (1 tbsp) - Approx $0.10: Buy whole peppercorns for fresher flavor.
- [ ] Salt (2 tsp) - Approx $0.05: Use iodized or kosher salt.
Total estimated cost: $10.05
FAQ
Why do I need to simmer beef shank for so long?
Beef shank is a tough cut with lots of connective tissue. Slow simmering breaks down collagen, making the meat tender and flavorful.
Can I use a pressure cooker to shorten the cooking time?
Yes, a pressure cooker can reduce cooking time to about 1 hour while still making the beef shank tender.
How do I know the beef is fully cooked and safe to eat?
Use a meat thermometer to ensure the internal temperature reaches at least 71°C (160°F). The meat should also be fork-tender.
What should I do with the broth after boiling beef shank?
The broth is rich and flavorful, perfect for soups or stews. You can strain and store it for up to 3 days in the fridge.