Perfectly Smoked Beef Shank Recipe
Are you up for a challenge to make your smoked beef shank tender and succulent? With the right steps, any cook can master this flavorful smoked beef recipe. Follow our expert tips and transform your next shank cut of meat into something simply scrumptious!
Understanding Beef Shank
A beef shank is a flavorful and relatively inexpensive cut of meat taken from the leg of a cow. It is a tough and muscular portion that comes from the lower part of the leg, below the knee, which is why it is sometimes known as a beef shin.
The shank is known for its rich, gelatinous texture and a generous amount of connective tissue. This connective tissue gives the meat its characteristic toughness but also contributes to its succulence when cooked properly.
When prepared correctly, beef shank can be an incredibly delicious and tender meat. It is often used in slow-cooked dishes like stews, braises, and soups because the long, moist cooking process helps break down the tough fibers and collagen, resulting in a flavorful and melt-in-your-mouth texture. It’s also a great option for making shredded meat!
Selecting the Right Beef Shank
When it comes to preparing a delicious beef shank dish, selecting the right cut of meat is crucial. Whether you’re planning to braise, stew, or barbecue your beef shank, choosing the appropriate type and quality can make a significant difference in the final result.
Embrace Bone-In Beef Shank
If you truly want to maximize the flavors in your beef shank recipe, choose the entire beef shank cut, bone and all!
The bone adds depth to the dish, releasing gelatin and imparting a rich taste to the surrounding meat during the cooking process. Plus, the bone acts as a natural insulator, helping to distribute heat more evenly and contributing to a tender and succulent end result.
The bone also adds stability during the cooking process and enhances the overall presentation of the dish.
Establish a Relationship with Your Favorite Butcher
Building a relationship with a trusted and knowledgeable butcher can be a huge help in selecting the best beef shank for your needs. A skilled butcher can guide you in choosing the right cut, provide information about the source and quality of the meat, and even offer valuable tips on cooking techniques.
Their expertise ensures that you are well-informed and confident in your selection, resulting in a more enjoyable dining experience.
Look for Quality
When selecting a beef shank, prioritize quality over quantity. Choose meat that is bright red in color, indicating freshness. It should also have a good marbling of fat throughout the muscle fibers, as this contributes to flavor and tenderness.
Avoid shanks with an excessive amount of fat on the exterior, as this may lead to a greasy end result. Your butcher can help you identify the best marbling and overall quality based on your preferences and cooking method.
How To Make Traeger Smoked Beef Shank – Step By Step Guide
Heat Up the Smoker
Get that pellet smoker fired up to 250F. Try adding some oak and cherry wood to the fire. This combination will give our beef shank an unbeatable flavor and a beautiful color that will make your mouth water.
Trim Your Beef Shank
Grab your filet knife and gently trim any excess fat and silver skin off. Be careful to get the silver skin underneath the fat too. That stuff can be tough and not so pleasant to eat.
Season the Beef Shank
Let’s make that shank taste amazing. First, rub the beef shank down with olive oil or melted beef tallow so that your seasoning has something to adhere to. Then, grab your beef seasoning (or make your own with salt, pepper, and garlic powder) and sprinkle it all over the whole beef shank. Don’t be shy – use your hands to press that dry rub into the meat. This will help it stick better and absorb the flavors.
Smoke Your Beef Shank
It’s time to let the smoker do its magic. Place your seasoned beef shank on the grill grates, close the lid, and let it smoke, just like you would do with a pork shoulder and other big cut of meat. This step takes about 3 hours, so sit back, relax, and let the smoker work its magic.
Braise the Beef Shank
Braising time! Grab an aluminum pan and scatter your sliced onion on the bottom. Then place the beef shank on top of the onions. Carefully pour your wine, beef broth, and Worcestershire sauce into the pan. Add a sprig of rosemary on top and seal the pan tightly with foil.
Crank Up the Heat
Turn up the heat on your smoker to 300 degrees F. Pop the braised beef shank back on the grates and let it cook until it’s tender. Use a thermometer to check, but remember you’re looking for a tender shank, so the probe should slide in easily. Look for a temperature reading between 200-205 degrees F internally.
Let the Shank Rest
After all that cooking, your beef shank deserves a rest. Carefully move it to a cutting board or work surface and let it rest under the foil for about 45 minutes. This will help the meat become even more tender.
Make a Delicious Sauce
While your shank is resting, let’s make a sauce. Strain the braising liquid into a pan and bring it to a simmer. Add in 2 tablespoons of salted butter to make a dipping sauce that’s as rich as it is delicious.
Shred and Serve
Your beef shank should be nicely rested by now. It’s time to shred it! Get rid of any veins, tendons, or gristle as you shred. Place the shredded beef in a serving dish. Pour your delicious sauce over it, and voila – you’ve got yourself a smokin’, savory beef shank.
Time to dig in and enjoy!
Smoking Your Beef Shank: Techniques and Tips
To ensure your tender and flavorful end result, we’ve outlined key tips and techniques in this guide that will help you make the most out of your preparation process. From choosing quality beef to handling with care during smoking – it’s all part of creating succulent masterpieces!
When it comes to smoking beef shank, the type of wood you choose is essential for creating a delicious flavor. Oak and hickory are both ideal options that infuse the meat with an intense smoky taste.
Combining oak and cherry gives off a delightful sweet sensation as well. Experimenting with different types of wood can help identify what mix works best for your palate when cooking this specific cut of beef.
Monitoring Internal Temperature
It’s vital to keep an eye on the inner temperature of your beef shank while it smokes in order for you to get a perfectly cooked end product. Use special equipment like simply digital meat thermometers or the ever-convenient Bluetooth meat thermometers throughout cooking time.
The goal is for your beef shank interior temperature to reach between 200-205°F (93-95°C). If that level of tenderness isn’t achieved yet, continue cooking until you reach the desired doneness.
Braising Your Smoked Beef Shank
Braising is a method of cooking slowly over low heat in flavorful liquid to help tenderize tough connective tissue on the meat. This braising step results in soft and succulent beef shanks that you can enjoy!
Choosing a Braising Liquid
Creating a flavorful braising liquid is essential to making your smoked beef shank into an extraordinary dish. The perfect blend of aromatics and liquids can make the meat’s taste stand out, deepening its natural flavors. Wine, Worcestershire sauce, soy sauce, as well as beef stock all form great braising liquids for this type of recipe that give it a delicious richness and savory touch.
You can also mix in sliced onions, fresh rosemary leaves, these will take the flavor profile up yet another notch!
Cooking Time and Temperature
For a perfect, tender result in your smoked beef shank braise, make sure to keep an eye on both cooking time and temperature. Cook the meat at 300°F (150°C) for 4-5 hours or until it reaches 200°F (93°C). If you don’t reach desired texture yet, give another 30-45 minutes of covered cooking before checking again.
With proper attention given to detail while cooking this type of beef piece, be rest assured that deliciousness awaits!
Serving Your Smoked Beef Shank
After your smoked beef shank has been cooked to perfection, it’s time for you to experience the result of all that hard work. You can dish up this versatile meal with flour or corn tortillas, onions and cilantro as a taco treat.
Otherwise serve alongside mashed potatoes, vegetables roasted in pan or accompanied by a crisp salad for an outstanding main course.
When deciding on side dishes, there are plenty of delicious options available – Cheddar Mashed Potato Casserole or Mac & Cheese smoked flavorfully at home are great option.
Whatever way you choose to present your smoky grilled beef shank, it will definitely be well received.
Smoked Beef Shank Recipe
- Aluminum Pan
- Cutting board
- 6-8 lb bone-in beef shank
- 2 tbsp Beef Seasoning make your own using equal parts salt, pepper, and garlic powder
- 1 yellow onion sliced
- 1 sprig rosemary
- 1 ½ cups beef stock
- 2 cups red wine
- 1 tbsp Worcestershire sauce
- 2 tbsp salted butter
- Fire up your smoker to 250 degrees F. Mix in some oak and cherry for an amazing flavor and color combo.
- If your beef shank isn't already trimmed, use your filet knife to remove most of the fat and the tough silver skin underneath it.
- Coat the beef shank in olive oil then sprinkle your beef seasoning all over. Press it in with your hands to make sure it really sticks.
- Place your seasoned beef shank on the grill grates of the smoker. Close the lid and let it smoke for about 3 hours.
- After smoking, it's time to braise. Scatter your sliced onion in the bottom of an aluminum pan. Place the beef shank on top and pour in the wine, beef stock, and Worcestershire sauce. Place a sprig of rosemary on the shank, then seal the pan tightly with foil.
- Crank up the heat on your smoker (or oven) to 300 degrees F. Put the wrapped beef shank back on the grates and cook until it's fall-apart tender. This is likely to be when it reaches an internal temperature of 200-205 degrees F, or even up to 210 degrees F. Use your thermometer to not just check the temperature but also the tenderness. You'll want the probe to slide into the meat without resistance.
- Once your shank is tender, take it off the smoker and uncover. Carefully move the shank to your work surface or cutting board, and let it rest for about 45 minutes with the foil on top.
- While it's resting, strain the braising liquid into a pan and bring this liquid to a simmer. Add 2 tbsp of salted butter to make a delicious dipping sauce.
- After your beef shank has rested, start shredding it. Make sure to remove any veins, tendons, or gristle. Place the shredded beef in a serving dish.
- Last but not least, pour that tasty sauce you made over the shredded meat. And there you have it, folks – a smoky, savory beef shank that will make your BBQ the talk of the town! Enjoy!
Frequently Asked Questions
How long does it take to smoke beef shank?
Smoking a shank requires patience and diligence, taking up to 9 hours of low and slow smoking.
How to smoke beef shank center cut?
To create a deliciously smoked beef shank, coat it with your favorite beef seasoning and smoke for 2.5 hours before placing it in a foil pan filled with broth, water and wine then returning to the smoker for 5-6 hours until tenderly cooked through. Enjoy!
What temp is beef shank cooked?
Cook your beef shank to an internal temperature of 200-205 degrees F for the best flavor and texture. .
What cooking method is commonly used for beef shanks?
When cooking with beef shanks, a slow and low technique is the key to making sure they are tender and flavorful. Utilizing a slow cooker or preparing them in soups can be an excellent way of ensuring that your meal is both delicious and succulent.