Braised Beef Shank with Brazilian Flair
A hearty, comforting dish with tender beef shank and rich flavors.
Ingredients
- ●2 beef shank (2 pounds)cut into 2-inch pieces
- ●2 tablespoons moist dark brown sugarplus extra for browning
- ●2 tablespoons roasted coffeeground
- ●4 cloves hind of garlicminced
- ●1 can (14.5 oz) stew tomatoesdiced
- ●1 large onionchopped
- ●1 large red bell pepperchopped
- ●2 tablespoons Brazilian-style cachaçaor substitute with rum
- ●2 cups beef brothlow-sodium
- ●2 tablespoons tomato pastedried
- ● saltto taste
- ● black pepperto taste
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the beef shank with salt and black pepper.
- 3
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Sear the beef shank until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
- 4
Add the chopped onion and red bell pepper to the pot and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Add the cachaça, tomato paste, and beef broth to the pot. Stir to combine.
- 7
Return the beef shank to the pot and bring to a boil.
- 8
Cover the pot with a lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is tender and easily shreds with a fork.
- 9
Remove the pot from the oven and stir in the diced stew tomatoes and brown sugar. Let it sit for 10 minutes to allow the flavors to meld.
- 10
Serve the braised beef shank with the rich sauce spooned over the top.