Cold Mixed Spicy Beef Shank Recipe

Roaster

1. 1

   Prepare spice rub

   Pat beef shank dry. In a small bowl, combine kosher salt, black pepper, ground cumin, ground coriander, smoked paprika, and chili flakes. Rub all over the beef with minced garlic.

2. 2

   Brown the beef

   Heat olive oil in a heavy, oven-safe pot. Sear the shank on all sides until deeply browned, about 6-8 minutes. Remove to a plate.

3. 3

   Sauté vegetables

   In the same pot, add chopped onion, carrot, and celery. Cook until softened and edges are caramelized, about 5-7 minutes.

4. 4

   Deglaze and braise base

   Return shank to pot. Add beef stock, soy sauce, gochujang, rice vinegar, and sugar. Stir to combine and scrape browned bits from bottom.

5. 5

   Braise

   Bring to a simmer, cover, and transfer the pot to a preheated oven at 325°F (165°C). Braise for 2.5-3 hours until meat is tender and easily pulls apart.

6. 6

   Rest and strain

   Remove shank from liquid, tent loosely with foil, and rest 15 minutes. Strain braising liquid, skim fat, and reduce on stove until it coats a spoon (about 1 cup). This becomes glaze.

7. 7

   Shred and chill beef

   Shred the cooled meat, discarding sinew and fat. Reserve. Place shredded beef in a bowl with a few tablespoons of the glaze and chill.

8. 8

   Prepare dressing

   Whisk sesame oil, lime juice, and a pinch of salt with a little braising liquid to create a bright dressing.

9. 9

   Assemble salad

   In a large bowl, combine shredded beef, cucumber, green onions, cilantro; toss with dressing. Drizzle with remaining glaze and toss to coat.

10. 10

    Chill and serve

    Refrigerate the mixed cold beef salad for at least 1-2 hours to meld flavors. Serve cold, optionally over greens or with rice.