Curried Grass-Fed Beef Shanks #CaboRojoSteaks

curried grass-fed beef shanks

It’s hard avoiding all the negative – and sadly true – news coming out of Puerto Rico this summer.  Countless articles explain how the government borrowed beyond its means during the last four decades and the reasoning behind many families leaving the island in record numbers since the 1950s.  Not as many articles have been written about the creative ways some Puerto Ricans are trying to solve some of our more pressing issues, like economic growth and sustainability.  And there are many people who are leading the way down that road through entrepreneurship and collaboration.  We – as a society – need to get through our thick skulls (and sluggish butts) that supporting these local products (and the businesses that consume them) is crucial for our economic recovery.

Let’s go to the mall Plaza del Mercado today

We found out about Cabo Rojo Steaks, a local grass-fed cattle ranch operation, through a friend.  Their Providencia Ranch is located in Cabo Rojo, a town in the Southwestern corner of the island, but they have a retail operation at the Santurce Plaza del Mercado.  Their cattle is fully grass-fed, free range, and humanely raised for eighteen months.  The Cabo Rojo Steaks product line includes everything – from the traditional steaks cuts, beef stew chunks, and churrascos to bones for stock, heart, tongue, liver… it’s all available at the Placita or by special order.  All of their cuts are portioned and vacuum sealed for easy selection and storage.

Cabo Rojo Steaks Ribeye Steaks

Cabo Rojo Steaks Grass Fed Ribeye Steak

Prior to cooking these steaks, I did not have experience working with grass-fed beef.  Beef from grass-fed, free range cattle is leaner than the varieties more commonly available in retail.  There is much less marbling, as you can see on the picture of the ribeye steak above.  To ensure the meat remains tender, it is best to cook it to medium temperature at most.  We coated these steaks in oil, salt and pepper just before tossing them over the hot coals.

Curry can’t be hurried

Grass-fed beef has a gamier flavor than corn fed varieties.  If you like lamb or goat, you would definitely enjoy the taste of grass-fed beef.  When we were looking at the different cuts at their counter at la Placita, I knew I wanted to marry the flavor of the beef with curry.  Curried goat stews are very popular all through the Caribbean.  Somewhere along curry’s journey from India (through Britain) to the West Indies its flavor mellowed out, it met a tomato or two, and obtained its own culinary identity.

curried grass-fed beef shanks

Browned beef shanks ready for braising in the coconut, curry and tomato sauce.

local organic cayenne peppers

Local organic cayenne peppers from Desde Mi Huerto. For a milder taste, scrape out the seeds and membranes. For full on heat add the whole chopped pepper to the pot while sweating the onions.

This curry recipe would work well with short ribs, beef stew chunks, boneless skinless chicken thighs, and of course the shanks (osso buco).   The smells that will come out of the oven while the beef braises… YUM!  Plan to make this recipe with plenty of time.  Prepping for the recipe and searing the beef takes approximately twenty minutes, and it the braising process requires two and a half hours.  It will be worth the time: the meat from the shanks will fall of the bone, and explode with flavor.  There will be plenty of sauce to soak up with white long grain rice, apio root puree, or mashed cauliflower.

curried grass-fed beef shanks
Curried Grass-Fed Beef Shanks
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4servings 20minutes
Cook Time
2.5hours
Servings Prep Time
4servings 20minutes
Cook Time
2.5hours
curried grass-fed beef shanks
Curried Grass-Fed Beef Shanks
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4servings 20minutes
Cook Time
2.5hours
Servings Prep Time
4servings 20minutes
Cook Time
2.5hours
Ingredients
Instructions
  1. Heat one tablespoon of vegetable oil on a Dutch oven (or other oven-proof vessel with a tight fitting lid) over medium-high flame. Season the beef shanks with salt and pepper. Sear the shanks until well-browned, about four minutes per side. Remove the beef shanks from the Dutch oven and set aside. Lower the heat in the burner to medium.
  2. Preheat the oven to 350˚F. Pour another tablespoon of oil into the Dutch oven. Add the curry powder and stir into the oil. Cook the curry powder into the oil for five minutes. Add the onions, garlic, and red pepper and cook until the onions are soft.
  3. Pour in the wine into the Dutch oven and break down any browned bits on the bottom. Cook for about two minutes to allow the alcohol to evaporate. Add the brown sugar, tomatoes with their liquid, tomato sauce, coconut milk, and half a cup of the beef broth. Stir everything together and bring heat the mixture over medium high heat until it begins to boil. Remove the Dutch oven from the heat
  4. Nestle the beef shanks and a bay or curry leaf in the sauce, making sure they are fully covered in liquid. If they are not fully covered, add the remaining had cup of beef broth. Place the lid on the Dutch oven and transfer it to the oven. Cook the braise for two hours and fifteen minutes. Carefully remove the lid and cook uncovered for 15 additional minutes.
  5. Sprinkle cilantro on top and serve with white long grain rice.

curried grass fed beef shanks

Cabo Rojo Steaks has a retail outpost at the Placita de Santurce, operating at regular market hours from Monday through Saturdays.  All of the products featured in this article were purchased with our own funds.  We did not receive any compensation for writing this article or developing the curried grass-fed beef shanks recipe.

Tags: , , , , ,

Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

One Response to “Curried Grass-Fed Beef Shanks #CaboRojoSteaks”

  1. July 25, 2015 at 11:36 pm #

    It’s so important to support local producers – it benefits the local economy, cuts down on food miles, and is generally better for you. You’re so lucky to have access to local grass-fed beef! I love the idea of those curried beef shanks, especially with coconut milk. It sounds delicious and filling.

Leave a Reply

UA-20793997-4