"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Thread Tools Display Modes
Old 01-06-2015, 02:09 PM   #11
Chef Extraordinaire
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 10,625
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'...

"Eating ruins your appetite"~Mom

"If you don't use your head, you gotta use your feet."~~~more Mom
Cooking Goddess is offline   Reply With Quote
Old 01-06-2015, 02:20 PM   #12
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,585
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.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-06-2015, 07:21 PM   #13
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,034
Maybe I should just make a soup, beef and mushroom would be good. I'll need to grind it for Shrek.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-07-2015, 10:14 AM   #14
Sous Chef
menumaker's Avatar
Join Date: Aug 2012
Location: South West France
Posts: 595
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.

Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote

beef, beek shank, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:04 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.