Beef neck/shank recipes

[Tami528]

We purchased a 1/4 of a cow. I have several cuts of beef I do not normally purchase. The recipes I am finding taste about the same. I would love some tasty soups and other recipes that do not taste like another pot roast or braised short ribs with a wine sauce.
Interested in spicy or oxtail type soup. Korean perhaps
Other recipes as well. Have searched online and I thought you might have better than what I am finding
Thank you
I have beef neck bones 4 lbs
Beef shank probably 2 lbs
Short ribs 2 lb
Cooking tools I have
sous vide
air fryer
insta pot
bbq
regular oven and stove

 

[GotGarlic]

How about a Middle Eastern recipe? You could use the necks to make the stock for this stew: Middle Eastern Style Beef Shank Stew

 

[taxlady]

If you have some meat that can be sliced across the grain and then pounded, I have a Danish recipe that includes juniper berries. I really like it.

Danish Pounded Beef with Juniper Berries

This is a good way to use a tough cut of beef. Danish Pounded Beef with Juniper Berries (Bankekød med enebær) serves 4 700 gr lean beef 12 juniper berries 75 gr butter (I used about 3 Tlbsps ≈ 45 gr. Use what you need.) 200 gr onion, chopped 2 bay...

www.discusscooking.com

 

[Andy M.]

I have a recipe for a terrific beef barley soup with mushrooms that will make good use of the shanks.

Also a recipe for Asian braised short ribs.

 

[Badjak]

Those are all good for slow cooking etc.
How about some nice curries?
Thai mussaman,
Indonesian and Malay rendang, smoor (semoor), rawon etc
Indian curries (too many to mention)

And if you want something totally different, push it through a meat grinder for ground meat

 

[Aunt Bea]

I would use the bones for a hearty slow cooked Italian beef Ragu similar to this one.

Slow Cooked Shredded Beef Ragu Pasta

Classic Italian beef ragu with shredded beef. Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce.

www.recipetineats.com

Serve the sauce with pasta and a bowl of meaty bones family style.

Encourage family and friends to pick up a bone and gnaw/slurp out the meat. Make sure you have a fresh roll of paper towels on the table. Keep an eye on the little ones for any small bits of bone that may end up in the sauce.

Freeze pints of the sauce for quick meals or as the base for a quick soup.

 

[Roll_Bones]

No tails?

 

[Katie H]

I would suggest you look into recipes that call for oxtails. You could sub the oxtails with your neck or beef shank bones.

 

[Tami528]

No tails?

I see a lot of recipes that say tails or necks but I’m going to hazard a guess there is a big difference. No tails unfortunately

 

[Tami528]

I would use the bones for a hearty slow cooked Italian beef Ragu similar to this one.

Slow Cooked Shredded Beef Ragu Pasta

Classic Italian beef ragu with shredded beef. Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce.

www.recipetineats.com

Serve the sauce with pasta and a bowl of meaty bones family style.

Encourage family and friends to pick up a bone and gnaw/slurp out the meat. Make sure you have a fresh roll of paper towels on the table. Keep an eye on the little ones for any small bits of bone that may end up in the sauce.

Freeze pints of the sauce for quick meals or as the base for a quick soup.

I think I will make this only not with beef neck. Needs more meat than a neck has. Definitely sounds good though

 

[Tami528]

I have a recipe for a terrific beef barley soup with mushrooms that will make good use of the shanks.

Also a recipe for Asian braised short ribs.

Both would be appreciated

 

[Andy M.]

Both would be appreciated

Beef & Barley Soup

I haven’t made this in years but my wife said if her brothers and there other halves and kids etc come down this weekend to go skiing we should do a big pot of this. So what are your tips and tricks to make it the best?

www.discusscooking.com

 

[Andy M.]

Asian-Style Boneless Beef Short Ribs​

2 Tb Oil
3 Lb Boneless Beef Short Ribs
4 Cl Garlic, minced
2 Tb Ginger, minced
½ C Hoisin Sauce
2 Tb Soy Sauce
2 Tb Dry Sherry
¼ C Chicken Stock
4 EA Scallions
¼ tsp Cayenne Pepper

Preheat the oven to 325ºF.

Heat a dutch oven over high heat, add the oil and brown the meat on all sides. Remove to a plate.

Add the garlic, and ginger over medium heat and sweat until fragrant, about 1 minute.

Slice the scallions and separate the green and white parts

Stir in hoisin sauce, soy sauce, sherry, chicken stock, scallion whites, and cayenne. Return the meat to the pan.

Bring to a boil, reduce to a simmer and place into the oven, covered, for one hour or until the meat reaches an internal temperature of 195ºF – 200ºF. Check the temperature after 45 minutes.

Transfer short ribs to platter, tent loosely with aluminum foil, and let rest.

Reduce the sauce by half and strain it into a fat separator, and let it sit 5 minutes. Pour the defatted sauce into a small bowl. Stir scallion greens into the sauce and serve it with the ribs.

 

[Aunt Bea]

I see a lot of recipes that say tails or necks but I’m going to hazard a guess there is a big difference. No tails unfortunately

Parts is parts. ?

 

[CharlieD]

Neck and shank are absolutely the best parts of cow for any, any kind of soup or stew. Pick any recipe you think of use what you have instead of whatever the recipe uses (if they use something else) and you are guaranteed great soup.

 

[giggler]

For the shanks, Search Caldo de Res. My very favorite soup. It is really a light meal.

Very popular here.

Eric, Austin Tx.

 

[Kaneohegirlinaz]

This is my favorite Beef Shank Recipe from Chef John:

Chef John's Beef and Barley Stew

Chef John's old-fashioned beef barley soup features shank simmered for hours with vegetables until meltingly tender for a hearty, cold-weather meal.

www.allrecipes.com

 

[Katie H]

I mentioned oxtail soup as a possibility and subbing the beef shanks. Try this recipe out:

KATIE’S FAVORITE OXTAIL SOUP
(Serves 4)

2 lbs. oxtails, cut into 1½-in. pieces​

3 Tbsp. all-purpose flour
1 Tbsp. olive oil
1 medium onion, chopped
1 (16-oz.) can diced tomatoes, undrained
1 (10½-oz.) can condensed beef broth or equivalent quantity of homemade broth
½ cup water
½ cup dry red wine
1 tsp. granulated sugar
½ tsp. salt
¼ tsp. freshly ground black pepper
½ tsp. dried thyme, bruised
1 bay leaf
4 medium carrots, peeled and cut into julienned strips
4 medium parsnips, peeled and cut into julienned strips
½ cup frozen peas

Trim visible fat from oxtails and dust with flour. In a soup pot or Dutch oven, brown oxtails in hot oil. Add onion, tomatoes with juice, beef broth, water, wine, sugar, salt, pepper, thyme, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is just tender. Skim off excess fat. Add carrots and parsnips; cover and simmer for 25 minutes. Add peas; cook about 5 minutes or until peas are heated through. Serve immediately. Note: Don’t be tempted to leave out the parsnips. They add a wonderful peppery depth to the soup.