beef knuckle (restaurant depot)- how to cook it

glousteau

I was at restaurant depot the other day buying some boston butt for a cook I did for some clients. I saw a beef knuckle there and thought I'd buy one and cook it somehow even though I have no idea what cut it is.

I guess I sorta have the pulled "beef" (instead of pork) idea in my head. I was wondering if anyone has ever cooked a whole knuckle and if so, how? I have one boston butt leftover and this knuckle that I'd like to cook this weekend. Can I cook it the same as a boston butt, low n slow (cook them at the same time)? If so, to what internal temp?

If not, what do I do with this hunk of meat?

thanks

Photo Egg

I'm glad you asked this question. Saw the RD flyer and was having same question in my little mind. Big hunk of beef, cheap price, how to make it a meal...
darian

Photo Egg

lowercasebill

http://www.google.com/search?hl=en&q=beef+knuckle&aq=0&oq=beef+kn&aqi=g10

looks like you roast it nad slice it thin.

emilluca

This is a Sirloin Tip Roast and should be treated the same as a Top Round roast. Can do rare and slice thin for sandwiches.
It is taken from the side of the Round and it is the muscle that extends from the Sirloin Steak. If you left it on you would have it on a sirloin steak that would be quite large.
Sometimes you will see veal sirloin chops with the knuckle [Sirloin Tip] still on.
E