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Old 01-06-2015, 03:09 PM   #11
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That's one tasty looking recipe, GG. I saved it, with no promise of ever making it.

PF, beef shank is actually my favorite cut of beef for a veggie soup. Just sayin'...
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Old 01-06-2015, 03:20 PM   #12
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Quote:
Originally Posted by Cooking Goddess View Post
...PF, beef shank is actually my favorite cut of beef for a veggie soup. Just sayin'...
I like beef shanks for a beef barley soup with mushrooms that I make. They provide great beef flavor.
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Old 01-06-2015, 08:21 PM   #13
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Maybe I should just make a soup, beef and mushroom would be good. I'll need to grind it for Shrek.
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Old 01-07-2015, 11:14 AM   #14
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I agree with Cooking4to about braising it and then I would leave it in the fridge for a day or two to mellow all the flavors and then freeze it. However, it should confit well but I would remove it from the fat when cooked and set aside for a while until the fat has solidified a bit so that the juice in the bottom can be removed and stored separately for gravy later. This juice could become a bit rancid after a while otherwise I think.( Just my opinion) Warm the now clean fat up enough again for you to return the beef and proceed as usual.
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