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.
-
3 hrs
45 min -
4
SERVINGS -
610
Cal -
52 g
Protein
Ingredients:
- 2 to 2-1/2 pounds beef Shank Cross Cuts, 1-1/2 inches thick
- 2 teaspoons olive oil
- 4 cups reduced-sodium beef broth
- 1/2 cup fish sauce (nam pla)
- 1/4 cup granulated sugar
- 3 stalks lemon grass, white part only, finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup reduced-sodium soy sauce
- 1 teaspoon minced garlic
Vegetable Salad:
- 1 cup sugar
- 1 cup unseasoned rice wine vinegar
- 2 tablespoons fish sauce (nam pla)
- 5 thin slices fresh ginger
- 2 pieces (2 inches each) lemon grass, thinly sliced lengthwise
- 8 sprigs fresh cilantro
- 1 cup thinly sliced fresh carrots (2 x 1/8 x 1/8-inch)
- 1 cup thinly sliced green or yellow bell peppers
- 1 cup grape tomatoes, halved
- 8 cups mixed greens
- 1/2 cup fried shallots (optional)
Cooking:
-
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.
-
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.
-
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.
Cook's Tip: Store-bought fried shallots are available at Asian markets. French fried onions may be substituted.
Nutrition:
607 CALORIES
0 % *
3.3g SAT FAT
0 % DV **
52g PROTEIN
0 % DV
9.7 mg IRON
0 % DV
13.8 mg ZINC
0 % DV
* 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.
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