THAI BRAISED BEEF SHANKS AND FRESH PICKLED VEGETABLE SALAD

Thai Braised Beef  Shanks and Fresh Pickled Vegetable Salad --
Lean Cut
  • Total Recipe Time: 2-3/4 to 3-3/4 hours
  • Makes 4 servings

INGREDIENTS

  1. 2 to 2-1/2 pounds beef shank cross cuts, cut 1-1/2 inches thick
  2. 2 teaspoons olive oil
  3. 4 cups reduced-sodium beef broth
  4. 1/2 cup fish sauce (nam pla)
  5. 1/4 cup granulated sugar
  6. 3 stalks lemon grass, white part only, finely chopped
  7. 1/4 cup chopped fresh cilantro
  8. 1/4 cup reduced-sodium soy sauce
  9. 1 teaspoon minced garlic
  10. 1/2 cup fried shallots (optional)
Vegetable Salad:
  1. 1 cup granulated sugar
  2. 1 cup rice wine vinegar
  3. 2 tablespoons fish sauce (nam pla)
  4. 5 thin slices fresh ginger
  5. 2 pieces (2 inches each) lemon grass, thinly sliced lengthwise
  6. 8 sprigs fresh cilantro
  7. 1 cup thinly sliced fresh carrots (2 x 1/8 x 1/8-inch)
  8. 1 cup chopped green or yellow bell peppers
  9. 1 cup grape tomatoes, cut in half
  10. 8 cups mixed baby greens

INSTRUCTIONS FOR THAI BRAISED BEEF SHANKS AND FRESH PICKLED VEGETABLE SALAD

  1. Heat oil in stockpot over medium heat until hot. Brown beef shanks, in batches, on all sides. Pour off drippings. Remove beef from pan. Combine beef broth, 1/2 cup fish sauce, 1/4 cup sugar, lemon grass stalks, chopped cilantro, soy sauce and garlic in stockpot; bring to a boil. Return beef to stockpot. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/4 hours or until beef is fork-tender.
  2. Meanwhile, combine 1 cup sugar, vinegar, ginger, lemon grass pieces 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 cross cuts. 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. 
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