Thai-Braised Beef Shanks and Fresh Pickled Vegetable Salad
Combine the hearty flavors of slow-cooked beef with a fresh and light Thai-style salad. This recipe is sure to satisfy.
Cook Time: 3 hrs 45 mins
Servings: 4
Ingredients: 20
Ingredients
Vegetable Salad:
Preparation
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Step 1
Heat oil in stockpot over medium heat until hot. Brown beef Shanks, in batches, on all sides. Remove beef from pan. Pour off drippings. Combine broth, 1/2 cup fish sauce, 1/4 cup sugar, lemon grass, cilantro, soy sauce and garlic in stockpot; bring to a boil. Return shanks to stockpot. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/4 hours or until shanks are fork-tender.
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Step 2
Meanwhile, combine 1 cup sugar, vinegar, fish sauce, ginger, lemon grass and cilantro sprigs in medium saucepan. Bring to a boil over medium heat. Remove from heat; strain liquid and cool. Combine carrots, peppers and vinegar mixture in large bowl. Cover and refrigerate for 1 hour or until ready to serve.
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Step 3
Remove shanks from stockpot. When cool enough to handle, cut beef from bones. Combine vegetable mixture, tomatoes and beef in large bowl; strain excess liquid. Serve beef mixture over greens. Garnish with fried shallots, if desired.
Cooking Tip: Store-bought fried shallots are available at Asian markets. French fried onions may be substituted.
Nutrition Information
607 Calories
3.3g SAT FAT
52g PROTEIN
9.7 mg IRON
13.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 607 Calories; 96.3 Calories from fat; 10.7g Total Fat (3.3 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 5.3 g Monounsaturated Fat;) 99 mg Cholesterol; 4698 mg Sodium; 78 g Total Carbohydrate; 4.3 g Dietary Fiber; 52 g Protein; 9.7 mg Iron; 1060 mg Potassium; 9.5 mg NE Niacin; 0.9 mg Vitamin B6; 5 mcg Vitamin B12; 13.8 mg Zinc; 42.9 mcg Selenium; 19.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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