Beef Hind Shank Stew 牛すね肉の煮込み
Author: Naoko Yoshioka
Recipe type: Main Dish, Beef
Cuisine: Japanese
Serves: 4 – 5
Today on Cooking Japanese Style we have a recipe called Beef Hind Shank Stew or 牛すね肉の煮込み in Japanese. This is one of my hubby’s favorite’s dishes, I make this once in a while for the family but not often. Because the meats are very expensive here and rarely go on sale. It’s very tender and juicy when it done. I hope that you enjoy this recipe. Let’s see what we need to make our Beef Hind Shank Stew.
Ingredients
- 800g-1kg beef hind shank
- 1 knob garlic crushed
- 2 onion, cut in half
- 1 carrot, cut in half
- ½ celery
- 1 laurier
- thyme
- 1 parsley stem
- 200 cc chicken soup stock
- water
- salt and pepper
- For Green Sauce:
- 2 tbsp minced parsley
- 2 tbsp minced chive
- 1 tbsp Italian parsley
- olive oil
- salt and pepper
Instructions
- Place the beef hind shank, garlic, onion, carrot, celery, parsley, thyme, and laurier into a large pot, pour the chicken soup stock, and water so that the ingredients is completely, over a high heat. When it became the boiling, reduce the heat to low heat, simmer for about 3-4 hours, season with salt and pepper, transfer into a bowl, let stand cool for one night in refrigerator.
- Next day, remove the beef hind shank and soup from bowl, place it in a pot, and warm over a low heat.
- Combine the ingredients of Green Sauce, mix well.
- Cut the beef in one serve piece, put into a soup dish, pour the soup, and garnish with green sauce and black pepper and mustard your taste.
Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..
