From Beth's Desk

Cooking and dining more at home is a good New Years resolution, right? Most of us were already doing that though. So let's add something to it. What about trying new cuts of beef. I want to try the Teres Major, Top Round Cap and Picana Steak. There is also the Hanger Steak, Inside and Outside Skirt, Flank, Flatiron and Cross Cut Shank. Then we can share what we tried and how we cooked it. As one of the grandkids toys likes to repeat over and over, "it's learning time".

SAVE THE COUPON SALE

Spend $50 & receive $ 5.00 off future purchase
Spend $100 & receive $10.00 off future purchase
PLEASE NOTE: Coupon offer excludes Boxes, Whole, 1/2 or 1/4 Animal, Roaster pigs and Gift Certificates

AND STOCK UP on.........
Beef Cross Cut Shank ONLY $ 3.99/lb

LET'S MAKE IT AT HOME

THAI-BRAISED BEEF SHANKS AND FRESH PICKLED VEGETABLE SALAD
 recipe from beefitswhatsfordinner.com
INGREDIENTS:
2 to 2-1/2 pounds beef Shank Cross Cuts, 1-1/2 inches thick
2 teaspoons olive oil
4 cups reduced-sodium beef broth
1/2 cup 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 (2 inches each) lemon grass, thinly sliced lengthwise
8 sprigs fresh cilantro
1 cup thinly sliced fresh carrots (2 x 1/8 x 1/8-inch)
1 cup thinly sliced green or yellow bell peppers
1 cup grape tomatoes, halved
8 cups mixed greens
1/2 cup fried shallots (optional)

COOKING:
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.


NOTES & UPDATES

Now that the holidays are over, we have been working hard to fill boxes and whole/half/quarter animal orders. We will call you the day we have them completed.

The MEAT SHOP resolution is to cut pork, beef and other meat for the case every day. This is different then our weekly meat cutting schedule. We want you to have more to choose from when you come in.

See you soon !


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​​The MEAT  SHOP

202 E. Buckeye Rd. Phoenix. AZ  85004

602-258-5075

OPEN   MONDAY - SATURDAY   8AM-5PM

​orders@themeatshopaz.com