Thai-Braised Beef Shanks and Fresh Pickled Vegetable Salad

Combine the hearty flavors of slow-cooked beef with a fresh and light Thai-style salad. This recipe is sure to satisfy.

INGREDIENTS

800 to 1 kg beef Shank Cross Cuts, 3 cm inches thick

2 teaspoons olive oil

4 cups reduced-sodium beef broth

1/2 cup (120 ml) fish sauce (nam pla)

1/4 cup granulated sugar

3 stalks lemon grass, white part only, finely chopped

1/4 cup chopped fresh cilantro

1/4 cup reduced-sodium soy sauce

1 teaspoon minced garlic

Vegetable Salad:

1 cup sugar

1 cup unseasoned rice wine vinegar

2 tablespoons fish sauce (nam pla)

5 thin slices fresh ginger

2 pieces (5 cm each) lemon grass, thinly sliced lengthwise

8 sprigs fresh cilantro

1 cup thinly sliced fresh carrots

1 cup thinly sliced green or yellow bell peppers

1 cup grape tomatoes, halved

8 cups mixed greens

1/2 cup fried shallots (optional)

150 minutes

Heat oil in stockpot over medium heat until hot. Brown beef Shanks, in batches, on all sides. Remove beef from pan. Pour off drippings. Combine broth, 1/2 cup fish sauce, 1/4 cup sugar, lemon grass, cilantro, soy sauce and garlic in stockpot; bring to a boil. Return shanks to stockpot. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/4 hours or until shanks are fork-tender.
Meanwhile, combine 1 cup sugar, vinegar, fish sauce, ginger, lemon grass and cilantro sprigs in medium saucepan. Bring to a boil over medium heat. Remove from heat; strain liquid and cool. Combine carrots, peppers and vinegar mixture in large bowl. Cover and refrigerate for 1 hour or until ready to serve.
Remove shanks from stockpot. When cool enough to handle, cut beef from bones. Combine vegetable mixture, tomatoes and beef in large bowl; strain excess liquid. Serve beef mixture over greens. Garnish with fried shallots, if desired.

Cook’s Tip: Store-bought fried shallots are available at Asian markets. French fried onions may be substituted.