Prepare to transform your kitchen into a flavor explosion with this mind-blowing Tomatillo Braised Beef Shanks recipe that will make your taste buds dance! Imagine tender, falling-apart beef infused with tangy tomatillos and rich, deep flavors that will transport you straight to the heart of Mexico. This isn't just another dinner recipe - it's a culinary journey that will elevate your cooking skills and impress even the most discerning food critics at your table.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 beef shanks
- 1 lb tomatillos, husked and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Remove beef shanks from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat the shanks dry with paper towels and season generously with salt, pepper, and cumin on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the beef shanks until they develop a deep golden-brown crust on all sides, approximately 3-4 minutes per side. Remove shanks and set aside.
- In the same pot, reduce heat to medium and add chopped onions. Sauté until they become translucent and slightly caramelized, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Roughly chop the husked tomatillos and add them to the pot. Cook for 3-4 minutes, allowing them to soften and release their juices.
- Return the seared beef shanks to the pot. Pour in beef broth, ensuring the liquid comes about halfway up the sides of the shanks. Bring the liquid to a gentle simmer.
- Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Braise the beef shanks for
- 5 hours, or until the meat is extremely tender and begins to fall off the bone.
- Carefully remove the pot from the oven. Transfer the beef shanks to a serving platter and let rest for 10 minutes. If desired, reduce the braising liquid on the stovetop to create a thicker sauce.
- Serve the beef shanks with the tomatillo sauce spooned over the top. Recommended accompaniments include Mexican rice, warm tortillas, or creamy polenta.
Tips
- Temperature Matters: Always let your beef shanks come to room temperature before cooking to ensure even cooking and maximum tenderness.
- Searing is Key: Take time to develop a deep golden-brown crust on the beef shanks. This step builds incredible flavor through the Maillard reaction.
- Low and Slow: The magic of this dish happens during the long, slow braising. Don't rush the process - low temperature and extended cooking time guarantee melt-in-your-mouth meat.
- Liquid Level: Ensure your braising liquid only comes halfway up the shanks to prevent boiling and maintain proper braising technique.
- Rest and Reduce: After cooking, let the meat rest and consider reducing the braising liquid to create a more concentrated, rich sauce.
- Accompaniment Suggestions: Serve with Mexican rice, warm tortillas, or creamy polenta to soak up the delicious tomatillo sauce.
Nutrition Facts
Calories: 249kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 6g
Cholesterol: 60mg
