Beef Shank with Root Vegetables
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Recipe for tasty goulash from beef shank with root vegetables and red pepper. Serve with dumpling or small dumplings as a side dish.
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Beef
Ingredients
Ingredients
| bay leaf | 2 | pcs | 2 | pieces | |
| beef shank | 1.3 | lb | 600 | grams | |
| carrots | 5.25 | oz | 150 | grams | |
| fish sauce | 1 | tbsp | 1 | tablespoon | |
| fresh red pepper | 2 | pcs | 2 | pieces | |
| garlic | 2 | cloves | 2 | cloves | |
| ginger-root | 1.75 | oz | 50 | grams | |
| ground black pepper | 0.5 | tsp | ½ | teaspoon | |
| onion | 10.5 | oz | 300 | grams | |
| parsley | 5.25 | oz | 150 | grams | |
| parsley leaves | - | ||||
| salt | 1 | tsp | 1 | teaspoon | |
| sunflower oil | 6.75 | tbsp | 1 | decilitre | |
| water | 1.05 | quart | 1 | litre |
Recipe
1.
sunflower oil 6.75 tbsp (100 ml) • onion 10.5 oz (300 g) • carrots 5.25 oz (150 g)
Cook chopped onion and carrot in oil over medium-high heat oil in a pot.
2.
parsley 5.25 oz (150 g) • ginger-root 1.75 oz (50 g) • garlic 2 cloves
Add chopped parsley leaves, piece of ginger and two garlic cloves.
4.
water 1.05 quart (1000 ml) • salt 1 tsp • ground black pepper 0.5 tsp • bay leaf 2 pcs
Pour in water and allow to simmer for 60-90 minutes.
5.
fish sauce 1 tbsp • parsley leaves • fresh red pepper 2 pcs
Add one tablespoon of fish sauce, a handful of parsley leaves and chopped red pepper. Cook for about 15 minutes until the meat becomes tender, excess water evaporates and we will have a medium dense sauce.
Bon appetit!