Saturday, February 13, 2010

Beer Braised Beef Shanks with Garlic Grits


3 lbs. bone in beef shank
1 yellow onion, rough chopped
2 celery stalks, rough chopped
2 carrots, rough chopped
1 10.5 oz. can diced tomatoes, with juices
12 oz. beer, preferably amber
4 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
2 tsp. Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
32 oz vegetable broth
1 tsp beef bullion
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 sprigs rosemary.

Garlic Cheese Grits:
3 cups water
3/4 tsp salt
3/4 cup quick grits
2 tbsp butter
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste.

Preheat oven to 375-degrees.
Heat olive oil in a large pan over medium high heat. Season beef shanks well on both sides with salt and pepper. Place meat in hot pan and brown well on both sides. Transfer beef to a roasting pan or deep baking dish. Add celery, carrots and onion to the roasting pan. Combine all other ingredients except rosemary in a large bowl and pour over beef and vegetables. Toss rosemary in roasting pan and cover well with foil.
Place in oven and cook for 3-4 hours, or until beef falls apart easily. Serve over Garlic Cheese Grits.

Bring water and salt to a boil over high heat. Slowly stir in grits, reduce heat to low and cook, stirring frequently, for 3 to 5 minutes. Cover, remove from heat and let stand for 6 minutes.
Mix in butter, olive oil, garlic and cheese, stir to combine. (Add a tbsp. of water at a time if grits are too thick.)

Serve immediately, topped with beer braised beef.

What I would have done Differently had I thought of it at the time:
I think next time I’ll cook the grits in chicken stock, rather than water for a bit richer flavor. Other than that, I wouldn’t change a thing.

1 comment:

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