Smoked Braised Beef Shank | Chef Eric Recipe
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- Опубліковано 28 вер 2024
- Comfort Food, it does so much more than feed the body, it actually nourishes the soul. This one pot, warm and rich dish sings my song especially during the fall to winter transition. Do something special for yourself or use this dish to show gratitude to those around you. Light a fire, get cozy and nestle into this rejuvenating braised beef dish over creamy grits, you deserve it!
Enjoy.
Chef Eric Gephart
Smoked Braised E3 Beef Shank over cheese grits
1 Each Beef Shank, E3 Meats
4 Tablespoons Lanes BBQ, Brisket Seasoning
3 large Onions, cut into ¼’s
1 large Carrot, Large Dice
3 ribs Celery, Large Dice
3 Tablespoons Tomato Paste
½ bottle Red wine
64 oz (2 quarts) Beef Stock
Aromatics: (Tie these ingredients in a cheese cloth sachet if you like.)
3 Each Bay leaf
5 each Black Pepper corns
Parsley stems 4 Each
3 Each Garlic Cloves
Garnish
2 Tablespoons Parsley, minced
Smoking Wood
3 or 4 Chunks KJ Apple Wood Chunks
Method:
1. Stabilize your grill at 350F to 400F, place the wood chunks in the hottest portion of the lit charcoal.
2. Season the Shank and smoke for 2 hours. After 2 hours rub the tomato paste on the outside of the shank and smoke for 1 more hour. With 30 minutes left to go, coat the root vegetables (Carrot, Onion, Celery) in tomato paste and place them on the grill grate to be smoked for 30 minutes.
3. After the next hour (3 hours into the cook), transfer the brick colored vegetables to a braising pan and top with the smoked shank.
4. Transition your indirect grill to a direct grill and rake the coals to the center of the fire box. Place the “X” rack on the lowest portion of the divide and conquer system. Gently plaice the braiser with the vegetables and smoked shank on the center of the “X” rack.
5. Let the braiser come to temperature. You will know you are there when the vegetables begin to sizzle a bit. Pour in half a bottle of red wine, let simmer for 5 minute then pour in the beef stock and add the bay leaves, pepper corns, garlic cloves and parsley stems. Damper down the draft door to lower the temperature a bit. Cover the pot with a lid leaving it slightly cracked to allow steam to escape and that grill flavor to continue to build and close the dome. Check back in 10 minutes and make sure you are at a gentle simmer and not a boil.
6. Allow to simmer for 4 hours, check occasionally to make sure you are not rolling too hot and you are not over reducing the stock. Once the shank has braised for 4 hours or has reach an internal temperature of 206F.
7. Transfer grits to a presentation plate and carefully top with the braised shank (be careful, it should be falling apart). Garnish with some of the braised vegetables. The brazing liquid should be a sauce consistency, if not, let the braising liquid reduce over the heat with the lid off for 5 to 10 more minutes until it has thickened. Scoop about ¾ cup of the reduced liquid and pour it over the shank. Garnish with chopped Parsley and enjoy!
Cheese Grits
2 Cups Boiling Water
2 Cups Whole Milk
6 oz (1 Cup) Coarse Ground Grits
4 Tablespoons Butter, Unsalted
4 oz Sharp Cheddar Cheese
2 teaspoons Kosher Salt
½ teaspoon Black Pepper, Fresh Cracked
Method:
1. In a thick bottom sauce pot, combine water, milk and salt. Bring to a simmer.
2. Slowly whisk in the corn meal. Once the mixture is incorporated, reduce the heat and stir every 2 to 3 minutes. Cook for 30 to 35 minutes until the mixture is creamy.
3. Add the pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately or cover and have a bit of hot milk ready to thin out and return to consistency as the grits will become firmer as they sit.
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Simply perfect 🤤 and great instructions at the beginning on how to handle smoke 👍
Got to love that blue smoke. Happy grilling. Chef Eric
Agreed I started following these instructions for getting the smoke rolling and I'm ending up with much cleaner smoke and better tasting food
Made this for Christmas dinner. It was amazing. The beef was so tender. The carrots were great too. It cooked a little faster than anticipated. Just under 6.5 hours. I would make it again.
I did this yesterday, but the butcher was out of beef shanks so I used 4 veal
shanks. I only smoked the veal for about an hr at a lower temp before adding tomato paste and veggies for another 30. I also used a skinned, butter roasted potato (oven cooked) instead of grits. It was amazing - thanks for the recipe and guidance Eric!
Ok, you got me. I'm calling the butcher to get beef shank!
Keep me posted Rick🤙🏽🏆🤙🏽
Another fantastic cook chef.......as usual, I learned something new with the tomato paste.
Aw stephen!!! Pinsage is a great add to the culinary arsenal 🏆
Did this at the weekend just gone, well my twist on it anyway but same method using boneless wagyu shin. Absolutely amazing 👏 😍
Wow this loooks super 🔥🔥🔥🔥
Omg this looks amazing chef love all your videos will definitely be giving this a try sometime this week 🤤
Awesome Ryan, cheers for the kind words. Keep me posted amd let me know if I can ever be a resource to you. Chef E
Keep the videos coming 💪🔥
🏆
We had this for dinner last night and it was great. The butcher had already cut down his shanks, so I had 3 thick slices, instead of the full cut. I doubled the veggies and halved the beef stock, so that it would fit in a 10 Qt pot. I grabbed a bottle of Cabernet for the recipe, label was Carnivore, which seemed fitting.
C'est bon!
🥂
I tried this on my Kamoto Joe. It turned out great! My fire was a little too hot when I brazed the meat, soI had to add another quart of beef stock. Other than that, the dish was amazing!
Awesome🏆 Perfect time of year for it! Did you do grits as well? All the best. Chef E
@@ChefEricGephart
Yes, I did.
OMG!! Can you share your grits recipe ? Please and thank you 🙏🏼
bravo
Thanks heaps Gil. This dish sings my song on a cold day🤙🏽
Looks killer
Cheers Tommy, fed the whole family for a few days on this one🏆🔥🏆
I can’t stop thinking about this recipe. How much did the beef shank weight? How many will this recipe serve?
We make this with a Chuck Roast - absolute perfection! Please let viewers know what black gloves you use, to allow yourself to pickup meats directly from the grill
Kamado Joe customer service reps are trained to deny warranty claims.
I just took delivery of my Classic III. Been watching these videos every week getting ready to try em myself! Great vid Chef! Can’t wait for the book 📖
Working on it Nicholas🤙🏽 Whats your first cook going to be?
@@ChefEricGephart I got a whole pork loin in the fridge from Costco. Any suggestions on how I should go about cooking it?
Amazing! Love your channel! And love all the different types of food you make! Thank you! Keep them coming!
Thanks heaps for the kind words Ben. There is a world for flavor out there. Suoer excitednto explore it together 🤙🏽🔥🤙🏽
If u added cheese in the grits it would have been game over 😂😂💪🏾🔥🔥🔥
Really enjoy chef Eric’s videos, he is a great instructor.
Cheers, I'm almost to 40 videos, getting a little better each time. Lots to learn 🤙🏽
That shank boiled down to nothing. "Where's the beef"?
kamado joe big joe
This is the classic but love the big Joe!
Can i turn this beef shank recipe in a Nachos dish? this looks great !
There are so many ding dong out there.
Can't wait..
Big bold comfort food right here🔥
Doing it tomorrow. I’m excited and hoping for the best!
Awesome. Let me know if Ican be a resource 🏆
What are grits?
Looks Dee-licious. Gotta try this one!
So good the second day as well! Keep us posted 🤙🏽
Great job as always Chef Eric !
Cheers Ronald🏆
Aside from Gordon Ramsey, I have never seen a chef make cooking look so effortless. Bravo!
Cheers for the kind words. My guy Gordon does a pretty great job 😁🥂
Awesome
Great cook for this time of year!
Subscribed
Cheers Jaya! A lot of fun flavors and methods coming your way🏆🔥🤙🏽
My fiance requested this for Valentine's Day yesterday. We substituted polenta for the grits and it turned out amazing! I've learned a lot from your videos; thank you and keep them coming!
Looks amazing! 😃💪
Cheers Nils. Give it a try. Such a fun cook 🏆
Absolutely stunning
Cheers Matthew, smoked shanks are one of my favorites!
What a treat Chef!! Stunning indeed! I’ll be tagging you in my own cook!
Great job!!!! Cheers Eric!!!
Cheers brother. How's the beef selection in Alaska?
Dunno Bro.. Sitka is just camouflage town on FB :) I live in Darwin NT AUST. And beef is good down here ;).
@@kacerhomebeerbrewing 🤣 what's a camouflage town🤙🏽
@@ChefEricGephart Sitka in Alaska :))) Explaination is on your messenger hehehe
OMG this looks amazing, I have to try it
Nicely done 👍
This is one way to do it. I think the heat is way too high at the beginning. Smoking is not done over 300 degrees. Smoke penetrates the meat better at lower temps between 210-275. Smoke until the internal temp reaches about 140-160. Smoke does not penetrate after this temp. Then braise. This is just baking/roasting using the ceramic cooker as an oven. To each his own.