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Beef Shank with Root Vegetables

    

Recipe for tasty goulash from beef shank with root vegetables and red pepper. Serve with dumpling or small dumplings as a side dish.

Cook

No. of servings

4

Ready in

2 h. 20 min.

Difficulty

low

 

Categories:     

 

bay leaf2pcs2pieces
beef shank1.3lb600grams
carrots5.25oz150grams
fish sauce1tbsp1tablespoon
fresh red pepper2pcs2pieces
garlic2cloves2cloves
ginger-root1.75oz50grams
ground black pepper0.5tsp½teaspoon
onion10.5oz300grams
parsley5.25oz150grams
parsley leaves-
salt1tsp1teaspoon
sunflower oil6.75tbsp1decilitre
water1.05quart1litre

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.

3. 

beef shank 1.3 lb (600 g)

Add beef cut into big pieces and sautee it while stirring few times.

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!

 

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