This garlic loving somewhat made in the pot BBQ sauce works so perfectly with these baked till pull apart tender Shank Steaks. There is enough sauce made for four steaks with the fixings for sure if you wanted to pull it, mix it together and use on pasta or rice.. or you could use as a full side like we did, in which case it goes amazing with a huge side salad.. It would be outstanding with my loaded cabbage salad and a bit of of mashed to round out the plate..
Given the price of beef these days, its possable that some of the different cuts might be had for a much better price point.. Shank Steaks could be in that better price point.. this recipe works well in regards to taking one or two steaks, cooking it in a way that you could easily then shed the meat into the sauce and use it over pasta/rice or mashed.. all of which will give a good filling meal that does not seem like you are stretching the meat, just that it should be served that way..
Perhaps you bought a quarter or half a beef and have moved the Shanks package around.. not really sure how to use them? The recipe below could be done in a slow cooker or even on very low on the stove top if needed.. or in the right pan a toaster oven.. its very flexable in that way..
While these are beef and they should have been aged at hanging time, I was taking no risks with these steaks, and I aged them two days in a brine in the fridge.. the brine was as simple as it gets a bit of oil, a bit of apple cider vinegar, and some soy sauce with some cracked course salt and cracked pepper.. flip twice a day.
- 2 Extra Large Beef Shank Steaks Bone in (aged)
- 1 purple head of chinese cabbage, finely sliced (it melts down much more then regular cabbage for texture
- 1 large or 2 medium yellow onions (peeled and slivered)
- 8 med to large cloves of garlic, peeled, smashed and coursely diced
- 6 cups of beef broth
- 1 can of tomato paste concentrate
- 1 tsp of instant coffee (your choice but it does give a extra something to the dish)
- Salt, Pepper 1/2 tsp, 1/2 tsp of ginger, 1/2 tsp of all spice and 1 tsp of montreal steak spice.
In a oven proof pot with a lid, place the cabbage, onion and garlic down first, then place the steaks on and just wiggle them in a tiny bit.. Mix the spices, the instant coffee and the tomato paste in with beef broth, blend with a whisk till its smooth and well combined.. pour it over the steaks and veggies..
Bake 3 and half to 4 hours at a slow 300 degree oven till the meat is fall apart tender..