We just picked up a side of much recommended grass fed beef from a co-worker.
300 pounds of the stuff is now stuffed into the freezers. We have 4 "bone in arm roasts" (not my pic)
Any good recipes for this cut of meat? I really want to stay away from crockpot recipes or stews. I am not a fan of over-boiled, tasteless, stringy meat. I've heard swiss steak is made from this cut..........
Any ideas?
thanks!
--Duck911
Well, I suspect you've never had osso bucco made right, because that's a slow cook, Dutch oven, approach, but it's nothing like what you describe. I would think cooking these like veal shanks might be a good approach.
First preheat oven to 350. Then you coat the shanks with flour, salt, and pepper. Then brown them all around in enough fat to coat the pan. Then remove them and set them aside. Now toss in some chopped celery, onions, and carrots (one carrot, one medium onion, one celery stalk, for say two shanks), in roughly equal portions, and saute them till starting to brown, then add a little crushed garlic and lemon zest and saute for a couple minutes more.
Remove vegetables to Dutch oven, place shanks on top. Drain pan of oil, then deglaze pan with a cup of white wine, scraping up all the bits, and pour the wine and bits over top the shanks. Now add two or three cups of chicken broth (homemade is best, of course), one cup of crushed skinless tomatoes, some chopped parsley, salt and pepper, to the Dutch oven, and bring to a boil over the stove. If the liquid doesn't just barely come to the top of the shanks, add more broth before bringing to a boil. Now cover Dutch oven and place into preheated oven for two hours, turning the shanks once after the first hour. Then, after two hours, remove shanks and cover them with tinfoil. Pour the vegetable and liquid into a bowl through a fine wire sieve/strainer. Set the vegetables aside, as they are delicious as a side dish, and use an oil separator to remove and dispose of the top oil. Place the liquid into a small pot and cook it down, if necessary, to thicken it. Check to see if it needs more salt, then add as needed.
You can also thicken it with corn starch if you prefer, by the usual method of adding a heaping teaspoon full of it into a quarter cup of white wine and stirring, then add that into the (not boiling) liquid and stirring, then bring to a boil while stirring. Plate the shanks over rice, polenta (grits), or pasta, and pour the sauce over the shanks, then serve.