Preheat The Big Easy® Oil-Less Turkey Fryer to medium heat.
Holiday Beef Shank
Take the holiday meal in a different direction this year with a beef shank, and create a stunning impression was your guests see you carrying this hunk of meat in on a gargantuan bone.
Make this beef shank this Thanksgiving using the Char-Broil® Big Easy® Oil-less Turkey Fryer.
Prepare the beef shank. Trim the fat cap and membrane. Use a meat syringe to inject the shank with beef broth .
Slather the coarse grain mustard all over the beef. Mix rub ingredients together and season the beef on all sides.
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.
Place the basket into The Big Easy® fryer and cook at medium, around 325°F, for 4 hours.
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.
Carefully remove the roast from the foil, reserving the liquid. Place the roast back in The Big Easy® for 10 to 15 minutes to crisp the outer crust.
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.
Remove the beef from The Big Easy® and let rest for 10 minutes. Use two large forks to shred the meat.
Serve the shredded beef on mashed potatoes or stone ground grits, topped with the beef jus.