Shave steaks are thinly sliced steaks, cut from sirlion tips. If used for sandwiches, 2 steaks take about 5 minutes or less to cook. This batch of shave steaks has 8 steaks in a package and the package weighs about 1 lb. We eat the steaks on rolls with lettuce, cheese, tomato, and condiments.
Here is how I cook them: I put 2 shave steaks on a skillet over medium heat. They will start cooking and will visibly shrink. They will also turn gray/brown and will have red liquid sort of pool on top. At that point I flip them over and cook the other side. If red liquid comes up again, then I flip them one more time. And usually then they are done. I remove them to a plate and do 2 more.
This is the meat that you would make a Philly Sandwich with. You can also cut the uncooked meat into small squares and use as the meat of a stir fry. Enjoy!
3-4poundbeef chuck roast or arm roast - whatever will fit in the crockpot
2tbspoil, butter or available fat
3largeonions, peeled and sliced into half moons
Or other veggies to equal about 3 cups - could include onions, mushrooms, celery, garlic
2cupschicken broth or available broth
1tbspmustard - whichever variety is available
1tbspvinegar - whichever variety is available
Salt and/or pepper, opt.
Set a large Dutch oven or heavy skillet over medium-high to high heat. Sear both sides of roast until golden-brown, about 10 minutes per side. Transfer the roast to a 6-quart crockpot.
Reduce heat to medium. Add the onions and/or other vegetables and cook until starting to soften, about 5 minutes. Pour in a few tablespoons of chicken broth and bring to a boil, scraping up any of the brown bits from the bottom of the pan. Pour the onions and pan juices into the bowl of the slow cooker.
In a separate bowl, whisk the remaining chicken broth, mustard, maple syrup, vinegar, paprika, salt, and pepper until combined. Pour the liquid mixture over the roast. Cover and cook on the LOW setting until the meat falls apart and is meltingly tender, about 8 hours. If you only have 6 hours, you can do this 3 hours on high and 3 hours on low and it will still turn out fine. If you only have 2 hours, see Dutch oven directions below.
Transfer the roast to a serving bowl or platter and let it rest for 5-10 minutes. Cut the roast into chunks or shred the meat and add back to the liquid. Serve over rice, potatoes, or bread.
Bacon - Before searing the meat, replace the fat with 4-5 slices of diced bacon. Cook it until some fat starts rendering and it begins to turn golden-brown. Push the bacon to the sides and add the beef and sear it.
Gravy - Pour the cooking liquid into large saucepan and bring to a boil. Cook until the gravy is reduced to desired thickness. OR Once the sauce boils add flour dissolved in water (1/2 cup water with 1/4 flour dissolved in it) and stir until it is thickened. Return gravy to crockpot and add chopped meat.
Dutch oven - (Not tested yet, but I like the idea!) Prepare the meat for the pot roast in the bottom of a Dutch oven, then place all the ingredients on top of the seared roast. Cover and bring to boil. Then either simmer over very low heat OR cook in a 325°F oven until the pot roast is tender. Cooking time will be reduced, so begin checking the roast after about 2 hours.
The meaty shank soup bone has long been one of my favorite cuts of meat. It is a thick piece of beef with a marrow bone in the middle. It can be boiled to make a delicious broth for soup. It can be sauteed and then simmered with veggies to make Osso Buco. The flavor comes from the marrow fat in the middle of the bone. Here are the recipes for Beef Barley Broth and my rendition of Osso Buco.
Each package of meaty shank soup bones are 2.50-3.00 lb. each. The cost is around $25.
This is a simple broth, simple to make, simple to eat. It is more broth than stuff. It is good with a hearty bread.
2poundsmeaty beef soup bones,can use beef shanks or short ribs
6whole peppercorns, opt
1cupchopped turnips (or 1 cup other veggies)
1/4cupmedium pearl barley
In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. Remove bones; remove meat and marrow from bones; dice and return to broth. (Yes, dice the marrow and add it back into the soup. The fat gives the flavor!)
Add the veggies and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
Typically, I put everything in the pot about 2 hours before we are going to eat. Then about 15 min. before we are going to eat, I remove the bones, take off and dice the meat and marrow, and return them to the broth. Both ways work.Original recipe
January’s challenge is beef/wild game. The challenge:
Choose a cut of beef, venison, or wild game that was locally grown in your area. This includes anything that comes from beef or wild game – roasts, steaks, bones, ground beef, meaty shank soup bones, stew meat, ribs.
Make a dish with that cut of meat. It can be cooked in the oven, on the stove top, in a crockpot, on the grill, in the instant pot. It can be a dish where it is mainly by itself or can be part of a stir fry where it is a small part of the whole dish. The key is that it is a cut of beef or wild game that was locally grown. Check our currently available page to get some beef from us.
Serve it with thankfulness and enjoy it!
Comment here or email me that you made this. You can include a recipe, and your thoughts on how it tasted and how those who ate with you liked or didn’t like it, and what you would do differently next time.
Deadline to comment or email me is February 6, 2018.
Here is a delicious, oven slow-cooked beef recipe. It comes from Jenny McGruther at Nourished Kitchen. She has written several books, including one by the same name – The Nourished Kitchen – available both at amazon and OCPL.
Here is her recipe with my notes:
3 tablespoons lard, butter or oil
3 medium yellow onions, chopped fine (OR 3 cups of vegetable combination, like celery and mushrooms)
¼ cup sweet paprika
2 teaspoons whole caraway seeds
2 pounds beef chuck roast cubed (OR your choice of beef)
1 cup long-simmered beef bone broth, beef stock or water
1 tablespoon red wine vinegar (OR plain vinegar)
Heat the oven to 275 F.
Melt the lard or fat in a Dutch oven over medium-high heat. Cook the onion or vegetables for a short time to begin to soften. Turn heat to low and continue cooking until soft and tender.
Stir the paprika and caraway seeds into the onion or vegetables, and then stir in the cubed beef, stirring constantly to prevent the paprika from burning. Cook the beef in the onions and spices about 4 minutes, then stir in the beef bone broth and vinegar. Cover the pot and transfer it to the oven. Allow it to cook in the oven until the beef is tender, about 2½ to 3 hours.
Serve over noodles (OR some starch – rice, potatoes, bread).
Other notes: If possible, cook it on the top of the stove in the same pot as you will cook it in the oven. If not possible, you could transfer to a different dish to cook in the oven. Probably, you could also transfer it to a crockpot or slow cooker and cook it on high for 3-4 hours or on low for 5-6 hours. I haven’t tried that to see how that would work.