recipe

Holiday Beef Shank

5.0

Take the holiday meal in a different direction this year with a beef shank, and create a stunning impression was see you carry this hunk of meat in on a gargantuan bone. Unique in flavor, this beef shank will be tender and luscious.

Make this beef shank this Thanksgiving using the Char-Broil® Big Easy® Oil-less Turkey Fryer.

Ingredients

For the beef shank
8-10
pound beef shank
1/2
cup beef broth
1/4
cup coarse grain mustard
For the Rub
3
tablespoon coarse ground black pepper
3
tablespoon kosher salt
2
tablespoon chili powder
2
tablespoon dried oregano
For the Braising Liquid
1 3/4
cup stock
3
tablespoon soy sauce
1
tablespoon sesame oil
Equipment Needed
2
pieces aluminum foil, 18” x 36”
 
8” pie pan

Directions

1

Preheat The Big Easy® Oil-Less Turkey Fryer to medium heat.

2

Prepare the beef shank. Trim the fat cap and membrane. Use a meat syringe to inject the shank with beef broth .

3

Slather the coarse grain mustard all over the beef. Mix rub ingredients together and season the beef on all sides.

4

Place the two pieces of foil on a table forming an “x.” Place the 8” pie pan in the center. Mix together the braising liquid and add 1 cup to the pan. Place the beef shank upright with the fatter end down in the pan. Pull up the foil, tightly sealing around the shank. Place this into The Big Easy® basket. Take care not to tear the foil. You need to keep the liquid in the pack for it to braise.

5

Place the basket into The Big Easy® fryer and cook at medium, 300-325°F target, for 4 hours.

6

Remove the basket. Carefully pull the foil back and pour the remaining cup of braising liquid so that it runs down the leg into pie pan. Seal the shank back up. Cook until the roast reaches an internal temperature of 195°F, about a total cook time of 8 hours.

7

Carefully remove the roast from the foil, reserving the liquid. Place the roast back in The Big Easy® for 10-15 minutes to crisp the outer crust.

8

Pour the liquid into a grease separator. Strain off the jus, leaving the grease in the separator. Taste for seasoning, adjusting with salt and pepper if desired.

9

Remove the beef  from The Big Easy® and let rest for 10 minutes. Use two large forks to shred the meat.

10

Serve the shredded beef on mashed potatoes or stone ground grits,  topped with the beef jus.

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