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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)

Beef

Baron of Beef; Beef Brawn; Beef Brisket; Beef Chuck; Beef Flank; Beef Heart; Beef Kidney; Beef Leg; Beef Liver; Beef Marrow; Beef Rib; Beef Round; Beef Shank; Beef Short Loin; Beef Sirloin; Beef Steaks; Beef Stock; Beef; Braising Beef; Bresaola; Calf's Liver; Calves' Fry; Chianina Beef; Chipped Beef; Dripping; Filet Mignon Day; Girello; Institutional Meat Purchase Specifications; Kobe Beef; Montreal Smoked Meat; Ox Palate; Oxtails; Pastrami; Pot Roasts; Sausages; Suet; Wadschinken; Wagyu Beef

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