Unlock the savory secrets of our Beef Knuckle Recipe, a culinary gem that transforms this often-overlooked cut into a mouthwatering delight.
In this simple yet flavor-packed dish, tender beef knuckle is simmered to perfection in a fragrant broth, infused with aromatic herbs and spices. The result? A melt-in-your-mouth experience that will elevate your dining adventures.
Whether you’re a seasoned chef or a kitchen novice, our easy-to-follow recipe promises a rewarding journey to a hearty, satisfying meal. Dive into a world of culinary excellence with every savory bite!
Ingredients
- 2 lbs beef knuckle, cleaned and trimmed
- 1 onion, roughly chopped
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon peppercorns
- Salt, to taste
- Fresh herbs (thyme, rosemary), optional
Instructions
- Start by seasoning the beef knuckle generously with salt.
- In a large stockpot, heat a tablespoon of oil over medium-high heat. Sear the beef knuckle on all sides until browned.
- Add the chopped onion, sliced carrots, minced garlic, bay leaves, and peppercorns to the pot.
- Pour enough water into the pot to cover the beef knuckle. Optionally, add fresh herbs for additional flavor.
- Bring the mixture to a boil, and then lower the heat to a simmer. Cover and let it simmer for 3-4 hours or until the beef is fork-tender.
- Once cooked, carefully remove the beef knuckle from the pot and let it rest before slicing.
- Serve the slices on a platter, surrounded by the flavorful broth and vegetables.
Recipe Variations
- Red Wine Infusion: Substitute part of the water with red wine for a deeper, more complex flavor profile.
- Asian-inspired Broth: Infuse soy sauce, ginger, and star anise for an Asian twist on this classic dish.
- Herb-Crusted Beef Knuckle: Coat the beef knuckle in a blend of fresh herbs and breadcrumbs before searing for a flavorful crust.
- Spicy Tomato Broth: Add crushed tomatoes and a pinch of red pepper flakes for a zesty and slightly spicy variation.
What To Serve With Beef Knuckle
- Creamy Mashed Potatoes: The velvety texture of mashed potatoes pairs perfectly with the hearty flavors of beef knuckle. Whip up a batch to soak up the savory juices.
- Garlic Roasted Vegetables: Roast a medley of seasonal vegetables with a hint of garlic for a vibrant and flavorful side dish that complements the richness of the beef.
- Crusty Bread and Butter: Serve slices of crusty bread with a dollop of butter to mop up the delicious broth, making it a satisfying and simple addition.
- Steamed Asparagus: Light and crisp, steamed asparagus adds a touch of freshness to balance the robust taste of the beef.
- Creamy Polenta: A creamy polenta provides a comforting base for your beef knuckle, creating a luxurious combination of textures and flavors.
- Tossed Green Salad: A simple tossed green salad with a zesty vinaigrette adds a refreshing element to your meal, providing a nice contrast to the savory beef.
Conclusion
Unlock the potential of beef knuckle with this simple yet delectable recipe. Whether you’re a seasoned chef or a cooking novice, this dish promises to elevate your culinary skills while filling your home with the enticing aroma of slow-cooked goodness. Gather your ingredients, follow the steps, and get ready to delight in a truly satisfying dining experience.
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Beef Knuckle Recipe
Ingredients
- 2 lbs beef knuckle, cleaned and trimmed
- 1 onion, roughly chopped
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon peppercorns
- Salt, to taste
- Fresh herbs (thyme, rosemary), optional
Instructions
- Start by seasoning the beef knuckle generously with salt.
- In a large stockpot, heat a tablespoon of oil over medium-high heat. Sear the beef knuckle on all sides until browned.
- Add the chopped onion, sliced carrots, minced garlic, bay leaves, and peppercorns to the pot.
- Pour enough water into the pot to cover the beef knuckle. Optionally, add fresh herbs for additional flavor.
- Bring the mixture to a boil, and then lower the heat to a simmer. Cover and let it simmer for 3-4 hours or until the beef is fork-tender.
- Once cooked, carefully remove the beef knuckle from the pot and let it rest before slicing.
- Serve the slices on a platter, surrounded by the flavorful broth and vegetables.
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