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Veal shank marinated in beer

από George Rossos
57 προβολές

This is a classic! Everyone likes a veal shank. Who has not tasted this lovely recipe. It is indeed a winter dish and I think the current period is the best to have it in Greece. You see Greece is not a country used to heavy winters, to eat food with fats like this. I like the veal shank! I associate it with beer or red wine. I tried it in some restaurants and pubs in Athens. Had an excellent version in Litochoro, I fell in love with the one I ate in Germany. A German dish according to Greeks, who look for in beer restaurants and forget that our cooking culture offers recipes very close to this. Without the cabbage, but with potatoes or grilled vegetables. If you like veal shank, this recipe is made for those who would like to pair it with a beer, probably the same we use to marinate it or an Ale from Belgium above 8% abv. Let’s quit the chit-chat and move to the kitchen or market, start asap with our recipe!

Ingredients

For the meat

  • 2kg veal shank
  • 1 cup olive oil
  • 1 large onion
  • 4-5 tbsp mustard
  • beer can
  • Dry thyme
  • Salt and pepper

For the cabbage

  • 1 finely chopped cabbage
  • 1 onion in slices
  • garlic clove chopped
  • bacon strips chopped
  • bay leaves
  • Salt
  • Pepper seeds

Directions

  1. From the previous night season the meat and place it in a crock pot. Add the thyme, olive oil, onion, garlic, mustard and pour over the beer. Cover with the lid and place it on the lowest shelf in the fridge.
  2. Next day take the crock pot out of the fridge and let it warm to room temperature for at least 30 minutes.
  3. Place the crock pot in a preheated oven at 160⁰C and roast for 3,5 hours.
  4. While the meat is cooking, we prepare the sauerkraut. In a pot saute the onioin to glisten.
  5. Add the cabbage, garlic, bacon, spices and herbs. Pour enough water to cover the cabbage and cook slowly over medium heat until the cabbage has softened.

 

George Rossos
George Rossos

George Rossos, is a trained cook, experienced in cold and warm menus, for bistros, pubs, restaurants. He prefers beer among the other alcohol beverages, which he pairs in plenty of forms in his cooking.