Slow Cooker Beef Shoulder Red Wine

Slow Cooker Recipe: Peppered Beef Shank in Red Wine

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(Image credit: Organized religion Durand)

'Tis the season for braises, slow-cooked meat that falls apart into tender chunks. Hither'southward a new favorite cut of meat for me: The inexpensive, incredibly delicious crosscut beef shank.

The crosscut beef shank is basically just what it sounds (and looks) like: A crosscut piece of the brute's leg. Information technology'south full of tendons and musculus, and a clamper of os. Information technology doesn't look very pretty, and if you tried to cook it fast, it would exist tough and hard to chew.

Just if you cook this meat low and slow, the marrow in that bone melts out, helping create a smooth, rich sauce, and the meat itself gets melting and tender.

Here I lucifer the robust taste of this beefy cut with an entire bottle of red vino (this, people, is what Trader Joe's Two Buck Chuck is made for), a lot of beefiness goop, and a fleck of balsamic vinegar for acidity. I besides add a heaping dose of black pepper, which wakes upward the dish. Information technology isn't terribly spicy, but that black pepper is very believing, matching the beef in intensity. Beef needs this kind of treatment, sometimes; information technology can be overwhelmingly rich and sweetness. Hither the acerbity of the vinegar and the punch of pepper balance that out for a more well-rounded dish.

This dish also illustrates my philosophy on deadening cookers: The deadening cooker is not always there to save you lot work. If you threw the meat into the slow cooker with these ingredients, without building some season in the skillet outset, y'all would miss out on a lot of season and depth. It's important to do a picayune up-front end piece of work, only then of course yous can walk away from it all day (or all night), let the slow cooker practise the hard work of melting the meat into something succulent, and come back to a meal all fix to be devoured.

• wheat-free
• dairy-gratis
• fish-free
• shellfish-free
• pork-free
• sugar-conscious
• gluten-free
• egg-free
• soy-costless
• tree-nut-free

Per serving, based on

vi

servings. (% daily value)

• Calories 378
• Fat 8.5 g (13.1%)
• Saturated 3.v g (17.5%)
• Carbs 13.0 g (4.3%)
• Fiber 1.iv g (5.8%)
• Sugars three.4 g
• Protein 41.1 m (82.2%)
• Sodium 463.9 mg (xix.3%)

Ingredients

• 2 to 2 1/two pounds

  beefiness crosscut shank, fatty trimmed away

• Kosher salt and freshly ground black pepper

• Vegetable or peanut oil

• 10 to 12

  cloves garlic, peeled and roughly chopped

• ii

  medium yellowish onions, peeled and roughly chopped

• 1

  large stalk celery, roughly chopped

• 1

  bay leafage

• one

  rosemary sprig

• 750 ml

  bottle inexpensive red wine, such every bit Charles Shaw Cabernet Sauvignon

• 4 cups

  beefiness goop

• 2 tablespoons

  balsamic vinegar

Instructions

1. Heat a wide, deep skillet over medium loftier heat. Pat the beef shanks dry and season generously with salt and pepper. Add a drizzle of oil to the pan, and when it hot, add the beef shank. Sear the meat for at to the lowest degree vii minutes on each side, creating a dark brownish crust. When the meat has been thoroughly browned, remove from the pan and place in a slow cooker insert.

2. Turn the oestrus down to medium and add together the garlic, onion, and celery. Cook for about 15 minutes, stirring occasionally, letting the onion larn some browning and colour. Add together the bay leaf and the rosemary sprig, and pour in the red wine and broth. Add 1/ii tablespoon ground black pepper. Bring to a boil, so lower the rut and simmer for about 20 minutes. The liquid should reduce by nearly 1/three. (Check out this brilliant tip for checking to see how far a sauce has reduced.)

3. Pour the sauce and vegetables over the meat in the slow cooker. Stir in the balsamic vinegar. Encompass and cook for 6 to 8 hours on Low. You lot will know the meat is done when it is extremely tender and has fallen away from the bone and into small pieces.

4. If yous do non wish to serve it right abroad, refrigerate. This also makes it easier to remove the excess fat. Spoon out any chilled shards of fatty after the shanks have been refrigerated for several hours. To serve, estrus gently in its sauce in a Dutch oven or saucepan on the stovetop. Gustation and if necessary add boosted common salt.

5. Serve over polenta or pasta.

Organized religion Durand

Editor-in-Chief

Organized religion is the Editor-in-Chief of Kitchn, and the writer of 3 cookbooks, including the James Bristles Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.

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Source: https://www.thekitchn.com/slow-cooker-rec-160583

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