How to cook beef shank meat
Beef shank is a common part of beef. Because of its thick fiber and firm texture, it is suitable for a variety of cooking methods. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you to the classic method of beef shank meat in detail, and provide structured data for reference.
1. Characteristics of beef shank meat
Beef hind shank meat is located in the hind limbs of the cow and has a greater amount of exercise, so the muscle fibers are thicker and the fat content is lower. Its advantage is that it is relatively affordable and suitable for long-term stewing or pickling; its disadvantage is that it tends to taste hard when fried directly and needs to be processed in advance.
| parts | fat content | Suitable for cooking style | Popular index (last 10 days) |
|---|---|---|---|
| beef shank | Low | Stew, braising, roasting, sauce | ★★★★☆ |
2. The classic recipe for beef shank meat
According to recent popular recipes on the Internet and recommendations from food bloggers, the following are 5 popular ways to make beef shank:
| practice | time required | difficulty | Popular keywords |
|---|---|---|---|
| Braised beef shank | 2 hours | medium | Eat with rice, home-cooked, sauce-flavored |
| Five spice braised beef | 3 hours (including marinating) | Simple | Cold cuts, reduced fat, high protein |
| Tomato Braised Beef Brisket (Substitute) | 1.5 hours | Simple | Appetizing, popular in winter |
| Black pepper beef cubes | 40 minutes (meat tenderization required) | medium | Fast food, Western style |
| Spicy Beef Jerky | 4 hours (including air drying) | more difficult | Snacks, binge watching, long shelf life |
3. Detailed explanation of the specific method (taking braised beef shank as an example)
1.Ingredients preparation: 500g beef shank, 3 slices ginger, 2 star anise, 1 bay leaf, 15g rock sugar, 2 spoons of light soy sauce, 1 spoon of dark soy sauce.
2.Key steps:
- Blanch the beef in cold water and add cooking wine to remove the smell.
- Fried sugar color: Boil rock sugar over low heat until amber color
- Add beef and stir-fry until browned, then pour in hot water
- Simmer over low heat for 1.5 hours until the meat is tender.
3.Recent improvements(from popular Douyin videos):
-Add 1 tablespoon peanut butter to increase the body
- Add daikon cubes for the last 10 minutes to absorb the soup.
4. Nutritional data reference
| Nutritional information (per 100g) | beef shank | Compared to regular beef |
|---|---|---|
| heat | 158kcal | 10% lower |
| protein | 28.3g | 5% higher |
| Fat | 6.2g | 35% lower |
5. Suggestions on purchasing and saving
1.Key points for purchasing: Choose fresh meat with bright red color, clear texture and milky white fat. Recent Hema Fresh data shows that 9-11 am is the best purchasing time.
2.Save method:
- Refrigerated (0-4℃): Consume within 3 days
- Freezing (-18℃): can be divided into pieces and vacuum packed for storage for 1 month
- Recently popular recommendation from Xiaohongshu: Soak in beer for 10 minutes and then freeze to maintain tenderness.
6. An inventory of netizens’ innovative eating methods
According to the discussion on the Weibo #BeefCreativeCuisine# topic, recently popular innovative practices include:
- Air fryer version of beef jerky (save 70% time)
- Beef + jackfruit combination stew (Southeast Asian style)
-Secret roast beef marinated in coffee powder (shared by Starbucks employees)
Although beef shank meat is not as tender as beef brisket, tenderloin and other parts, as long as you master the appropriate cooking methods, you can make delicious dishes. It is recommended to choose stewing or tenderizing according to personal taste to give full play to its nutritional advantages of high protein and low fat.
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