Quoting Nancy Backus to Dale Shipp <=-

Monday, we had shank steak [...] pan-broiled somewhat rare
come out ok...

I'm surprised it wasn't overly tough and chewy. It must have
been from a lazy cow!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Veal Shank Cooked with Vegetables
Categories: Lithuanian, Veal
Yield: 4 servings

600 g (1 1/2 lb) veal shank
800 g (1 3/4 lbs) vegetables,
Carrots, black salsify,
Kohlrabi, celery
50 g (4 tb) butter
Dried Farmer's cheese
Salt to taste
1 Cucumber
1 Tomato
1 Lemon
Dill and parsley

Place meat, seasonings and aromatic vegetables into lightly salted
water, cook on low heat for 1-1 1/2 hours.

When meat is done, place on serving platter, surround with
sauteed, cooked vegetables. Pour melted butter over meat and
sprinkle with grated cheese. Decorate platter with tomato,
cucumber and lemon slices.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... New flavours of Diet Coke? The original one, chemicals, was perfect

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Quoting Jim Weller to Nancy Backus on 03-30-19 19:46 <=-

Monday, we had shank steak [...] pan-broiled somewhat rare
come out ok...

I'm surprised it wasn't overly tough and chewy. It must have
been from a lazy cow!

I was surprised, too... It was billed as "center cut shank steak" and
resembled a pork chop, sorta.... maybe 3/4" thick or a bit less... I
figured rare would keep it more tender hopefully, and it seemed to have worked... I did trim off the tough sheathing around the outside of the
steak as much as I could, so that it would lay more flat when cooking...

So... what would the typical (approved?) method of cooking shank steak
be...? Had I bought what might have been thought of as a shank roast
(a larger chunk of shank, not cut as a steak), I'd likely have tried low
and slow in water... but was a little lazy for that for the steaks... :)

ttyl neb

... Yeasties eat sugar and whiz into the swimming pool to make your booze.

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On 04-02-19 11:32, Nancy Backus <=-
spoke to Jim Weller about Re: shank steak <=-

Monday, we had shank steak [...] pan-broiled somewhat rare
come out ok...

I'm surprised it wasn't overly tough and chewy. It must have
been from a lazy cow!

I was surprised, too... It was billed as "center cut shank steak" and

<<SNIP>>

So... what would the typical (approved?) method of cooking shank steak be...?

This is what we would do:

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pepper Steak
Categories: Crockpot, Easy, Tested
Yield: 2 Servings

1 1/4 lb Round steak
14 oz Can diced tomatoes undrained
1 lg Green pepper, sliced
1 lg Onion thinly sliced
2 ea Rib celery, sliced
ds Salt/pepper to taste

MMMMM---------------------------SLURRY--------------------------------
1/2 c Cold water
3 tb Brown Roux powder

Cut round steak into serving sizes.

Place 3/4 of the sliced green pepper, celery and onion in the bottom
of 4 quart crockpot.

Place meat on top of sliced vegetables.

Pour tomatoes over meat and then sprinkle remaining onion, celery and
green pepper over top of meat.

Cook covered in crockpot on high for 5 hours, or on low for about 8
hours (depends on beef)

NOTE: This can be done on top of the stove in covered dutch oven of
fry pan, follow directions above and cook on low heat for about 2 1/2
hours.

Right before serving, remove meat and vegetables from juice and make a
slurry by mixing water and browned roux flour together and then
adding the mixture to the juices. Let mixture thicken for about 10
minutes. Place vegetables back into the gravy.

Place pepper steak on serving platter and spoon vegetable/gravy around
meat or over top of meat.

Serve with noodles or rice and vegetable.

MMMMM



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Quoting Nancy Backus to Jim Weller <=-

It was billed as "center cut shank steak"

Labelling it as a steak is an Americanism. Here, it would be called
"cross cut beef shank".

So... what would the typical (approved?) method of cooking shank

Stewed, braised, in a pressure cooker or a slow cooker, in soups
like beef and barley.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bori-Bori
Categories: Latin amer, Beef, Soups, Corn, Dumplings
Yield: 8 Servings

2 lb Chuck or Beef shank
1 ts Coarsely ground black pepper
2 tb Olive oil
4 oz Bacon, chopped
1 lg Onion, unpeeled, quartered
1 Head garlic, unpeeled,
-in 1/2 horizontally
3 Stalks celery, with leafy
Tops, cut in half
1 md Carrot, washed, cut in half
1 Bay leaf
7 Cloves
1 tb Coarse salt
DUMPLINGS:
1 c White or yellow cornmeal
1 c Grated Parmesan
2 ts Coarse salt
1 sm Onion, peeled and minced
1/4 c Clarified butter
1 Egg
1 Egg yolk
2 tb Italian parsley, chopped

From Paraguay

Wipe the meat with a damp cloth and cut into 2-inch cubes.
Sprinkle with black pepper. In a large saucepan or saute pan, heat
olive oil and bacon over medium heat. Saute until bcon has
released most of its fat, about 1 minute. Add the meat cubes and
brown on all sides, about 8 to 10 minutes. Add onion, garlic,
celery, carrot, bay leaf, cloves, 1 tbs salt, 3.5 quarts water and
bring to boil. Lower heat, cover, let simmer for 1.5 hrs or until
meat is tender.

From: Http://Recipes.Wikia.Com

Dumpling making instructions are missing!

I would combine all the ingredients with just enough water, stock
or milk to make a very stiff dough. Cover it and let it rest at
for at least half an hour before shaping and cooking the
dumplings. To make the dumplings, pinch off small pieces of dough
(about 2 teaspoons) and roll them into balls. Add the dumplings to
the soup and simmer, covered, until the dumplings are cooked
through, about 20 minutes. - JW

MMMMM


Cheers

Jim


... Maybe gluten is not a problem - maybe it's bad supermarket bread

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Quoting Dale Shipp to Nancy Backus on 04-04-19 01:06 <=-
On 04-02-19 11:32, Nancy Backus <=-
spoke to Jim Weller about Re: shank steak <=-

Monday, we had shank steak [...] pan-broiled somewhat rare
come out ok...

I'm surprised it wasn't overly tough and chewy. It must have
been from a lazy cow!

I was surprised, too... It was billed as "center cut shank steak" and

<<SNIP>>

So... what would the typical (approved?) method of cooking shank steak
be...?

This is what we would do:
Title: Pepper Steak
Categories: Crockpot, Easy, Tested

Ah... but I don't have a crockpot (or even a slow cooker, anymore)...

NOTE: This can be done on top of the stove in covered dutch oven of
fry pan, follow directions above and cook on low heat for about 2
1/2 hours.

Not sure that I'd be able to do that on my stove... maybe....

However, having lucked out with pan-frying it, I'd probably do that
again, should I buy it again... :)

ttyl neb

... To evade creditors California changes its name to South Oregon.

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Quoting Jim Weller to Nancy Backus on 04-06-19 21:07 <=-

It was billed as "center cut shank steak"

Labelling it as a steak is an Americanism. Here, it would be called
"cross cut beef shank".

That would make sense, too... :)

So... what would the typical (approved?) method of cooking shank

Stewed, braised, in a pressure cooker or a slow cooker, in soups
like beef and barley.

I was suspecting something of the sort.... :)

... Maybe gluten is not a problem - maybe it's bad supermarket bread

I'm sure that wouldn't be too far-fetched, actually... ;) At least in
some cases.... ;)

ttyl neb

... In advertising avoid the concrete; cultivate the delightfully vague.

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Quoting Nancy Backus to Jim Weller <=-

It was billed as "center cut shank steak"

Labelling it as a steak is an Americanism. Here, it would be called
"cross cut beef shank".

That would make sense, too... :)

Technically it is a steak in the sense that it is a flat cut piece of
meat, sliced against the muscle grain which can include bone or not.
But the word steak has also acquired an implied, secondary meaning
of being a tender cut suitable for quick, high temp, dry heat
cooking by grilling, broiling and pan frying.

It would appear that Lithuanians don't eat much beef of any kind,
let alone steaks and roast.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Potato and Ground Meat Casserole
Categories: Lithuanian, Potatoes
Yield: 5 servings

10 Potatoes, peeled and sliced
1/2 kg (1 lb) ground meat, pork,
Beef or veal
1 Raw egg
1 Onion diced
50 g (4 tb) butter
5 Dried porcini mushrooms
1/2 c Sour cream
1 tb Bread crumbs
Salt and pepper to taste

Cook potatoes in salted water for about 15 minutes, drain. Saute
onion and mix with ground meat together with raw egg, salt and
pepper. Mix well. Cook soaked mushrooms in a small amount of water,
when mushrooms are done cut into thin strips and place in 1 cup of
boiling liquid. Put half of the boiled potatoes into a greased
casserole dish, add meat mixture and cover with remaining potatoes,
end with layer of mushrooms in their cooking juice. Sprinkle top
with bread crumbs. Bake in a preheated oven at 350F/180C, for about
10 minutes.

This is eaten for lunch, with sauerkraut or pickled cucumbers.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


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Quoting Jim Weller to Nancy Backus on 04-10-19 22:00 <=-

It was billed as "center cut shank steak"

Labelling it as a steak is an Americanism. Here, it would be called
"cross cut beef shank".

That would make sense, too... :)

Technically it is a steak in the sense that it is a flat cut piece of meat, sliced against the muscle grain which can include bone or not.

Ok... that makes sense... and that was what I figured, when I saw it...
the name didn't have a dissonance for me since that was what it looked
like... ;)

But the word steak has also acquired an implied, secondary meaning
of being a tender cut suitable for quick, high temp, dry heat
cooking by grilling, broiling and pan frying.

I've not found chuck steaks and such to be especially tender... so I
guess I didn't have the implied meaning bouncing around in my brain.. ;)

It would appear that Lithuanians don't eat much beef of any kind,
let alone steaks and roast.

Probably not very available to them...

ttyl neb

... I'm on a different cutting edge.

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