> > > >

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.

Please share this information with your friends. They may love it.


Also called:

Rindfleisch Keule (German)

Comments

You may also like:

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconForefather's Day (Today)
    Forefather's Day is celebrated in the New England area of America to commemorate when the pilgrims landed on 21 December 1620. It's particularly marked in Plymouth, Massachusetts, with ceremonies jointly led by the Old Colony Club and the Mayflower Society.

Bon mots

"Never commit yourself to a cheese with having first examined it."

-- T.S. Eliot (British poet. 26 September 1888 – 4 January 1965)

Myth of the Day

Digestive Biscuits Read more >