BEEF SHANK CHILI RECIPES

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UPSTATE CHILI RECIPE | EPICURIOUS



Upstate Chili Recipe | Epicurious image

**Dickson's Farmstand Meats** Dickson's Farmstand Meats is a unique butcher, sourcing their meats from farms with extraordinarily high standards. It is only natural (pun intended) that their chili recipe would be uncommonly good, loaded with flavor as well as detailed techniques for great results. This is not your granddaddy's chili! For example, the main meat is beef shank, a highly gelatinous cut that gives a luscious smoothness to the sauce. The meat is marinated overnight before cooking, and the seasoning gets complexity from smoky Turkish Urfa chile flakes. If you have the time, refrigerate the chili overnight before serving to mellow the flavors.

Provided by Michael Phillips

Yield Serves 8 to 10

Number Of Ingredients 19

5 pounds (2.5 kg) beef shank
1/2 cup (60 g) pure ground guajillo chile
1/3 cup (75 ml) cider vinegar
1 tablespoon pure ground chile de arbol
1 tablespoon kosher salt
1 tablespoon dried oregano, preferably Mexican
1/4 teaspoon ground cumin
Dash of ground cloves
1 pound (455 g) dried red kidney beans, rinsed and pick through for stones
1 tablespoon kosher salt
3 tablespoons extra-virgin olive oil
2 large yellow onions, coarsely chopped
6 garlic cloves, crushed and peeled
2 (28-ounce/800-g) cans whole peeled tomatoes, drained, puréed in a blender
3 tablespoons Urfa Biber or Aleppo chile flakes, plus more to taste
2 tablespoons dried oregano, preferably Mexican
2 tablespoons dried thyme
2 tablespoons ground cumin
Kosher salt

Steps:

  • 1. Prepare the beef: At least 1 day before serving the chili, cut the meat from the beef shanks. (Save the bones to make beef stock.) You should have about 3 pounds (1.5 kg) meat. Cut the meat into 1-inch (2.5-cm) cubes. Place them on a baking sheet and freeze until they are semisolid, about 1 hour. In batches, process the meat in a food processor until it is coarsely chopped. (If you are lucky to live near an artisan butcher, ask them to bone and grind the beef shank meat with the coarse "chili" blade.)
  • 2. Mix the guajillo chile, vinegar, chile de arbol, salt, oregano, cumin, and cloves together in a nonreactive medium bowl. Add the beef and mix well. Cover tightly and refrigerate for at least 12 and up to 24 hours.
  • 3. Prepare the beans: Put the beans in a large bowl and add enough cold water to cover by at least 3 inches (7.5 cm). Let them stand in a cool place (refrigerate if the kitchen is warm) for at least 12 and up to 16 hours.
  • 4. Drain the beans, put them in a large saucepan, and add enough fresh cold water to cover by 3 inches (7.5 cm). Heat them, stirring often, over medium-high heat just until the water boils. Reduce the heat to medium-low and simmer until the beans are barely tender, about 1 1/2 hours, depending on the freshness of the beans. During the last 30 minutes, add the salt to the saucepan. Drain the beans and set them aside.
  • 5. Make the chili: Meanwhile, heat 2 tablespoons of the oil in a heavy Dutch oven over medium-high heat. In 2 or 3 batches, add the marinated beef and cook, stirring often, until it is seared, about 5 minutes. Using a slotted spoon, transfer the beef to a bowl, leaving the fat in the pot.
  • 6. Pulse the onions and garlic together in a food processor until finely chopped but not puréed. (Or mince the onions and garlic by hand.) Add the remaining 1 tablespoon oil to the Dutch oven and heat. Add the onion mixture and cook, stirring often, until the onions are softened, about 5 minutes.
  • 7. Return the beef to the Dutch oven. Add the tomato purée, chile flakes, oregano, thyme, and cumin and stir well. Reduce the heat to medium-low. Simmer, uncovered, for about 2 1/2 hours, until the meat is very tender and the tomato juices thicken. Add hot water to the chili if it threatens to stick to the pot, and stir in the beans during the last hour. Season with salt and more Urfa chile flakes. If you like very spicy chili, add more ground chile de arbol. (The chili can be cooled, covered, and refrigerated for up to 2 days.) Spoon it into bowls and serve hot.

OSSO BUCCO-STYLE BEEF SHANK RECIPE | ALLRECIPES



Osso Bucco-Style Beef Shank Recipe | Allrecipes image

Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.

Provided by Julie Couture

Categories     Everyday Cooking

Total Time 2 hours 0 minutes

Prep Time 10 minutes

Cook Time 1 hours 50 minutes

Yield 2 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 pound beef shank
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
water
1 tablespoon lemon zest
1 teaspoon sea salt
½ teaspoon coarsely ground black pepper

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
  • Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.

Nutrition Facts : Calories 519.9 calories, CarbohydrateContent 32.7 g, CholesterolContent 79.2 mg, FatContent 28.9 g, FiberContent 7.4 g, ProteinContent 36.8 g, SaturatedFatContent 7.7 g, SodiumContent 1931.1 mg, SugarContent 18.1 g

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OSSO BUCCO-STYLE BEEF SHANK RECIPE | ALLRECIPES
Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.
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