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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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"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."

-- Duncan Hines (American restaurant critic. 26 March 1880 - 15 March 1959)

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