This abundant braised beef stem The recipe takes a classic comforting dinner and updates it with a modern cut for a funny appearance. We use Thor’s hammer beef, simmer in a liquid of red wine arms with vegetables and salt herbs for a fun update on a healthy meal.
This easy recipe of the beef stem requires only several simple ingredients but still offers a lot of taste. The brazing process tends the meat otherwise lasts and significantly adds to its salty and rich sauce. Whether you are craving for lamb or veal slab, this method is our favorite and true favorite to instill the largest taste in the meal. For the best results, combine this easy recipe for dinner with mashed potatoes or vegetables.
If you feel fantasy, consider both. But to keep it in low carbohydrate content, we recommend a pastry or a cauliflower puree.
What is Thor’s hammer beef stem?
The beef stem is a timeless cut for many old school recipes made to nourish many people. Cut from the stem, part of the cow leg, otherwise known as a cross stem, it is a strongly worked cut. Which makes it ideal for brasage. And he obtained a modern update, in which the butcher has exposed the upper part of the bone from the cut of the center of the stem and is marketing it as a hammer of Thor or Vulcan cutting beef stem. It is similar to bone hole meat but offers a more elaborate presentation.
If you are not familiar with hole bone (or Ossobuco), it is an Italian word for “bone with a hole”, referring to the hole of the vice of stem typically veal. But it can also be cut from the pig, as in our salty pork bone hole.
Beef stalks, or any stem, is a hard cut of meat and is full of connective tissue and. But when you cook them correctly, as with a low and slow brasage, each bite is full of rich flavor.
The beef stems in which the bone was cut and exposed add a depth of flavor with a bone marrow that will make the beef bracelet.
Brasato beef ingredients
- Bone beef stem – Beef cross cut stem with the French bone for the show or the traditional beef stem
- Salt – We always use Kosher salt
- Carrots – cut approximately in large pieces
- Onion – chopped in large wedges
- Fresh cloves of garlic
- Pepper – Just crushed black pepper
- Over Easy GirlCarnivore – or your favorite robust herbal mix, like the Italian seasoning
- Tomato paste
- Red wine – Use a dry red wine that you would be happy to drink later. If you want, you can replace the beef broth, but we find the not so robust flavor.
- Fresh thyme twigs
- Rosemary sprigs fresh
How to cook the beef stem with the bone
The goal is to cook so low and slow at an internal temperature from 200 to 205 degrees F to break down all the hard connective tissue. It will be a tender meat that is easily destroyed but still has a small shot from the bone. Let’s break down:
1. Prepare the beef stem
- Lower the oven grid to the middle lower level and preheated the oven as indicated in the recipe tab at the bottom of this post.
- Cut the excess fat from the beef stem if necessary. Ensure with butcher’s string along the circumference and freely season on all sides with salt. Insurance simply helps to preserve the shape for the presentation of the finished dish. If you are not worried about this, you could skip this step.
- Preheated a large Dutch oven over medium heat and add Canola oil to the large pot.
- Put the stem of beef and burn on all sides, using the pliers to rotate the stem as needed for a maximum of ten minutes, then set aside.
- Reduce the fire and add carrots, onion, garlic, tomato paste, salt and girlcarnivore on a simple mixture of spices in the pan.
- Deglaze the pan with wine using caution while boiling and steam.
- Using a wooden spoon, scrape any golden pieces on the bottom. Slowly add the remaining wine and simmer.
- It binds the rosemary and twig of thyme and add them to the pot.
- Remove from the top of the fire or stove.
2. Braise The Beef Shank
- Add the shin back to the pot. Cook as instructed in the recipe card, covered, occasionally rotating the meat to cook uniformly all the sides and place it with the red wine sauce.
3. Rest and serve
- Carefully remove the pot from the oven. Using the pliers, put the beef stem on a cutting board, curtain with a sheet to rest. Carefully remove the rosemary and thyme from the red wine sauce.
- Trink the beef from the bone and put the juices accumulated above the top or serve large pieces individually with a knife and a fork to allow people to cut.
- Garnish with a pinch of fresh thyme sprigs, lemon zest, chopped fresh parsley, salt and pepper to serve.
Suggestions for experts’s recipes
- Braised beef shines are wonderfully combined with classic polenta, Cremosa puree potato pageOR risotto. For low carbohydrate diets, we recommend roasted pastinpe or cauliflower puree.
- When the beef is rested, it is possible to add additional bleachate carrots to the sauce, if necessary, the brighter color and consistency to serve.
Serve braised beef stem
Conservation of beef stems
Store the residual beef stem, destroyed by the bone, in an airtight container or a double plastic stagnation and kept in the refrigerator. If preserved correctly, you can heat the beef stem until three days later.
To heat, preheat the oven to 325 degrees F. Place the beef stem, wrapped in a sheet, in the preheated oven and bakes up to 15 minutes, or until it is cooked.
Frequently asked questions about beef stem
One of the best things in the beef shin is that it is known to be cheap. Often neglected, the beef stem is a cut of the old school that is perfect for low and slow marking recipes. But it is also difficult, full of connective tissue and requires an effort to have fun.
Because the Cut volcano (Thor’s Hammer) is entering popularity, they are more expensive than a classic beef stem. It also requires the butcher to cut the meat from the stem, so you are paying for look here. However, any recipe you see Thor’s hammer Cut, it will also work with traditional stems.
This popular meat cut is in particular used for abundant soups and stews. It is commonly used when preparing beef bone broth. And, as this delicious recipe of braised beef stem is waiting, it is incredible braised in a Dutch oven.
Most delicious braised beef recipes
Take difficult cuts and transform them into tender delicious morsels with these timeless recipe ideas
I hope you like this tasty bone in the beef stem recipe. If you never did it before, let me know how it went for you in the comments below. If you have, Evaluate the recipe And let us know in the comments below, how did you compare with other recipes you tried? I can’t wait to know how it ended!
This abundant stem of beef braised red wine uses a stem cut in the center that was French to exhibit the bone for the presentation that makes one of the sexiest flavors that you have ever tasted.
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For the branch beef stem
Prepare the beef stem:
If the stem has excessive fat or exposed silver skin, cut it in need. Ensure with butcher’s string along the circumference of the stem to help him maintain his shape and not fall into pieces during cooking.
Season the beef freely on all sides with salt.
Preheated a large Dutch oven over medium heat and add Canola oil to the pot.
Put the stem of beef and sunbathe on all sides, using the pliers to rotate the stem if necessary. About 7-10 minutes.
Set aside.
Reduce the fire to medium and add carrots, onion, garlic, tomato paste, salt and girlcarnivore on a simple mixture of spices in the pan.
Deglaze the pan pouring some wine, using caution while boiling and steam at this point. Using a wooden spoon, scrape any golden pieces on the bottom. Slowly add the remaining wine and simmer.
It binds the rosemary and twig of thyme and add them to the pot.
Remove from the heat.
Braise The Beef Shank:
Add the shin back to the pot. Due to the long bone, it can protrude from the pot. Take into consideration the possibility of wrapping the bone in a sheet to prevent Brown. If the lid of your Dutch oven does not adapt to the beef bone, try everything with a sheet to cover.
Cook for 2-3 hours, covered, until the meat reaches an internal temperature of 195 degrees F, occasionally rotating the meat to cook uniformly all sides and embark with the red wine sauce.
Rest and serve:
Remove the pot from the oven carefully and use the pliers, put the beef stem on a cutting board, try to rest.
Carefully remove the rosemary and thyme from the red wine sauce. Trink the beef from the bone and put the red wine sauce over the top or serve large pieces individually with a knife and a fork to allow people to cut.
Garnish with a pinch of fresh thyme sprigs, lemon zest, salt and black pepper just ground to serve.
When the beef is rested, it is possible to add further bleached carrots to the sauce, if necessary, the brighter color and consistency to be served.
This recipe also works with traditional cross -cutting stems, hood and traditional bone hole cut.
We recommend a digital meat thermometer To check the internal temperature of the meat to make sure it is cooked correctly.
If the bone is too high for your Dutch oven, try the lid with a sheet while cooking.
Service: 1G | Calories: 220Kcal | Carbohydrates: 7G | Protein: 27G | Fat: 5G | Saturated fat: 2G | Polynsaturo fat: 0.2G | Monolysatuine fat: 2G | Cholesterol: 48mg | Sodium: 816mg | Potassium: 676mg | Fiber: 2G | Sugar: 2G | Vitamin A: 3164Iu | Vitamin C: 4mg | Soccer: 70mg | Iron: 4mg
