Beef Hindshank

Bacchus · June 2010

Picked up what I think is a fairly unusual cut yesterday.

Braised with Cabernet, Beef Stock, Onion, Green Bell, Garlic (S,P,Oregano,Basil) in 5qt Dutch Oven.

Used the Marrow for a yummy little appetizer

Plated & Served

Eggsakley · June 2010

Fantastic post. I'll keep my out for that cut. Don't recall seeing it before around here.

gdenby · June 2010

Mmmm, marrow bones. I've yet to find a butcher that just sells the bone, no meat. Perhaps will have to ask one place that sells big smoked bones for dogs to set one aside unsmoked tor me.

eenie meenie · June 2010

Ron, are you sure that's not a beef shank?

How do you get marrow from an arse.

Mmmmmmmmm, love marrow crostini.

Bobby-Q · June 2010

If that were ass...you didn't eat a marrow appetizer.

eenie meenie · June 2010

:ohmy:

Little Steven · June 2010

gdenby,

We can buy marrow bones in the supermarkets. Would seem odd that you couldn't. Sometimes they are called soup bones here and sometimes they only have them frozen.

Steve

Bacchus · June 2010

Ya'll are telling me I didnt get ass? Shows what I know. What is it then?

eenie meenie · June 2010

If you don't know Bacchus, it might be your elbow. :woohoo:

'Q Bruddah · June 2010

Part of the answer maybe in the purveyor, H-Mart. Being an Asian market, English is not their mother tongue, and may lead to strange descriptions. In another Asian market I have purchased "boneless" chicken breasts that still had the bone and a higher price. I was in Southeast Asia in the late sixties and a constant source of humor was the English translations provided on bootleg LP vinyl recordings. I am sure I have provided similar entertainment to people in Mexico when I have tried out my broken Spanish.

Humphrey Chimpden Earwicker · June 2010

"ass bone"

hahahaha

Bacchus · June 2010

Thanks for the compliments...(I think).

Little Steven · June 2010

Ron,

You went to an oriental market...you might have been right the first time

Steve

lowercasebill · June 2010

http://www.google.com/imgres?imgurl=http://chestofbooks.com/health/nutrition/Dietetics-6/images/Fig-15-Diagrams-of-cuts-of-lamb-and-mutton.png&imgrefurl=http://chestofbooks.com/health/nutrition/Dietetics-6/Diagrams-Of-Cuts-Of-Meat-From-Various-Animals.html&usg=__cBOdK6f9QTHX16ydQ7GtloCp2ko=&h=369&w=500&sz=18&hl=en&start=8&um=1&itbs=1&tbnid=TNP-C0jthf9-yM:&tbnh=96&tbnw=130&prev=/images%3Fq%3Dbeef%2Bhind%2Bshank%26um%3D1%26hl%3Den%26newwindow%3D1%26safe%3Doff%26sa%3DN%26tbs%3Disch:1

shanks are cross-cut cow legs.. they got four legs the 2 front ones are fore legs and the ones at the ass end are hind legs.. field cows have legs all the same length and hill cows have longer legs on one side so they can remain level on on the hillside.
you got beef shank from hind legs

mad max beyond eggdome · June 2010

good call bill. ...great for braising...make an osso bucco (usually made with veal shanks) with them!!...sear em on the egg, then braise em in liquid (red wine is best) with vegies for a few hours until they are fall of the bone tender....good stuff ....

Beli · June 2010

Ron That pic with the bone marrow is a first I wouldn't change the taste for the world, bet it was worth it, did it get the smoky charcoal flavour?

lowercasebill · June 2010

yep and there is a huge asian market here, i can get then any time too bad it is sweltering here today,, got to think of something to egg soon so it can cool off.. some sort of cold pasta salad tonight.

Bacchus · June 2010

Thanks Beli, it was great. I left he lid on the DO much of the time, was concerned about to much smoke.

Desert Oasis Woman · June 2010

got some of those smoking with oak on the medium right now!!
planning on doing something with them afterwards...thanks for the suggestions

Beef Hindshank

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