Stuart Ranch Meat Company Shank Steaks
Last spring we announced that our stores are both carrying OKLAHOMA GROWN BEEF, additionally this fall we announced our partnership with Stuart Ranch Meat Company to bring our customers the best locally produced beef right from our neighbors in Waurika Oklahoma! This new way of providing fresh beef for our counter has allowed us to introduce cuts we haven’t carried before and some our customer base hasn’t seen before or at least in a very long time. I thought I would share some of these cuts with you and how I’ve been preparing them for my family. I tackled Shank Steaks and thought I would share this great recipe with you all.
First, I placed my Shank Steaks in salt water for one hour. Next, drain the salt water and add one freshly squeezed lime, one tablespoon of seasoned salt, one tsp of chili powder, 1/2 tsp of cayenne pepper, pepper to taste (I was heavy handed with the pepper), 1 tablespoon of minced ginger, one chopped red and 1 chopped green bell pepper, 1 medium sized tomato chopped, 1 medium sweet onion chopped, 1 tablespoon of soy sauce and 1 tablespoon of worcestershire sauce. Combine all of the ingredients and stir well. Cover and place in the fridge for one hour. After the hour is up, melt 1/4 c of butter on medium high heat and add a tablespoon plus a pinch of brown sugar... let the two combine until the brown sugar turn slightly dark brown (do not let burn, adjust your temp as needed).
Brown both sides of your shank steak and then add your chopped veggie combo to your pot. I used my Ninja Kitchen pressure cooker and used the sear function to do so, I love that this appliance allows me to do everything from start to finish. When ready to pressure cook add enough beef broth to cover the meat. Cook on high pressure for 40 minutes. Make sure when time is up to allow your pressure cooker to naturally release, do not use the quick release function, I have found this significantky dries out whatever meat you’re cooking. You may also cook this recipe in a crockpot on High heat for 5 hours as a second option. Remove the fat from your steaks. Serve over rice or alongside mashed potatoes for a delicious meal!
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