Rustic Beef Shank with Red Wine Reduction
Rustic Beef Shank with Red Wine Reduction
SERVES: 4
PREP TIME: 30 Minutes
COOK TIME: 4 - 6 Hours
INGREDIENTS:
4 beef shank steaks-bone in
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
3 garlic cloves, minced
Salt and pepper to taste
Red wine reduction
4 tablespoons butter, reserve 1 tablespoon to finish sauce
1 tablespoon olive oil
1 tablespoon minced shallot
1 ½ cup dry red wine (Cabernet Sauvignon)
¼ cup beef stock
1 tablespoon dijon mustard
Salt and pepper to taste
4 beef shank steaks-bone in
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
3 garlic cloves, minced
Salt and pepper to taste
Red wine reduction
4 tablespoons butter, reserve 1 tablespoon to finish sauce
1 tablespoon olive oil
1 tablespoon minced shallot
1 ½ cup dry red wine (Cabernet Sauvignon)
¼ cup beef stock
1 tablespoon dijon mustard
Salt and pepper to taste
PREPARATION:
Sauce
In a sauce pan on medium heat, add oil and 3 tablespoon butter and sauté the shallots for about 2 to 3 minutes on low to medium heat. Whisk in the red wine, stock and mustard. Continue cook to until raw alcohol has cooked off, about 15 minutes or until thickened and reduced by half. Add remaining 1 tablespoon butter to finish the sauce and serve.
- Fill and preheat your sous vide water bath to 132°F (55°C).
- Mix olive oil, thyme, garlic, salt, pepper and season steaks with mixture.
- Place two steaks into each 1-quart size pouch and vacuum seal.
- Submerge pouch completely into the water bath and cook for 4 to 6 hours.
- Remove steaks from pouch. Option: Pat dry lightly with a paper towel.
- In a skillet over high heat, sear the meat for 30 seconds per side.
- When the steaks are done, move to a cutting board and tent with foil to rest for 10 minutes.
Sauce
In a sauce pan on medium heat, add oil and 3 tablespoon butter and sauté the shallots for about 2 to 3 minutes on low to medium heat. Whisk in the red wine, stock and mustard. Continue cook to until raw alcohol has cooked off, about 15 minutes or until thickened and reduced by half. Add remaining 1 tablespoon butter to finish the sauce and serve.