Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef shank experiment underway
blind99
Posts: 4,974
Beef shanks were dredged in flour, pepper, paprika, garlic, and seared on both sides in CI. Then I threw in chopped up onion, carrot, a bottle of beer, and some penzey's "english prime rib" seasoning. I don't have a dutch oven, so I put foil over the CI and put it on indirect. I'm sauteeing some pearl onions and mushrooms in butter.
Emeril had a recipe that said to cook them for 5 hours. These are at 200 after 90 minutes but not tender. Guess I'll keep cooking and hope they break down eventually? Also, not sure how I'm going to make a sauce for these. I want to eat them on egg noodles.
Anyhow, the smell of egg in the morning is awesome!
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
Comments
-
Looks good to me man
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
That looks like it's going to be great!THANK YOU FOR YOUR ATTENTION TO THIS MATTER
-
Thanks! it's coming together now. The beef got tender. I took everything out of the pan and made a roux, then added the liquid and marrow back to make gravy. Beef, mushrooms and pearl onions back in. I'll post a final picture with noodles when it's time to eat!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
Final shot - sorry, doesn't look all that tasty, but it turned out pretty well. My feeling is that beef shanks are just an inefficient way to make pot roast. It'll be good for lunches this week.In any case -- it turned out a lot better than the Bears!
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
-
Any kind of shanks are awesome slow cooked or braised. It's the bone marrow in the sauce that does it.
Steve
Caledon, ON
-
Yes, I had to stop myself from eating the marrow outright... It looked tasty!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum