Frozen Beef Knuckle

Description:

beef knuckle is a primal cut of beef that comes from the round, located in the rear leg of the cow. It's a versatile and relatively affordable cut, often used for slow-cooking, roasting, or braising due to its rich flavor and tender texture when cooked properly. The beef knuckle is made up of several muscles, including the "knuckle roast" and "sirloin tip" depending on how it’s cut. It is sometimes sold as a whole, bone-in cut, or it can be trimmed into steaks, stew meat, or used for ground beef.

Cooking Suggestions:

Braising (For Tender, Shredded Beef)

Cooking Time: 2-3 hours on the stove or in the oven

• Thawing: It's recommended to thaw the beef knuckle in the refrigerator overnight for braising, but you can also braise it directly from frozen by extending the cooking time by about 30-60 minutes.
• Braising Liquid: A flavorful braising liquid is key—use beef broth, red wine, or a combination of both. You can also add aromatics like onions, garlic, bay leaves, carrots, and celery.
• Cooking:
  • Heat oil in a heavy Dutch oven or large pot over medium-high heat.
  • Brown the frozen beef knuckle on all sides to develop a rich flavor. If cooking from thawed, skip this step.
  • Add your braising liquid to cover at least half of the beef knuckle.
  • Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer on the stove or place it in a preheated 325°F (163°C) oven for 2-3 hours, checking every hour and adding more liquid if needed.
• Finish: Once the meat is tender and easily shreds with a fork, remove the beef knuckle, shred it, and return it to the pan to absorb some of the braising juices. Serve with mashed potatoes, rice, or crusty bread.