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Beef Leg



Though in theory Beef Leg is any of the 4 legs of a cow, in practice, it refers to either of the back two legs of the cow. If the front legs are meant, the term "shank" is used instead. Sometimes, you will see a Beef Leg referred to as a "shin."

Beef Leg is a cheaper cut of beef used for braising and in stews.

It has a good deal of connective tissue in it that breaks down into a superbly flavour gelatin when cooked.

It is usually sold sliced, with the bone in the centre, and with marrow in the centre of the bone.

Chop the meat up to use, but add the bone to the dish for the added flavour and then remove before serving.

The marrow can be just cooked in the stew, or if you have enough slices giving you enough marrow to bother with, you can cook it separately.

Sometimes Beef Leg is sold with the bone removed.

Cooking Tips

A whole shin can also be roasted very slowly in the oven.

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Also called:

Rindfleisch Keule (German)

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"There is more simplicity in the man who eats caviar on impulse than in the man who eats grape-nuts on principle."

-- Gilbert Keith Chesterton (English writer. 29 May 1874 – 14 June 1936)