That's right Carib Lager BBQ beef shank. My original intentions was to show case another under $6 a plate dish. I figured something from the hooves or ass section of the cow would be my best bet. I went slightly higher than the hoof and decided on beef shank but guess what? Beef is expensive in Canada no matter what cut you are getting. The shanks were one of the more reasonable cuts but still $12.10/kg. I purchased two pieces costing slightly over $5 and weighing in at almost a pound each. So the $6 a plate idea quickly went out the window. I think this dish is coming in at about $10.50 per serving not including the two + hours of propane but hey, it was good.
Here is what you need for two servings:
2 - 1 lb-ish beef shanks
2 - cans of Carib Lager (you could substitute for another brand of beer but I wouldn't)
1 - Spanish onion
fresh or dried rosemary
salt and pepper
optional: shallots (after further inspection mine were not the freshest so I left them out)
4 - decent size carrots
1 - 12"x10"x2.5" tinfoil pan
I also went with a bunch of asparagus for a side dish but potatoes would also compliment this dish.
Now you know that I always preach about washing your meat. I have another reason to do this besides the fact you don't know where the meat has been before it is in your possession. The butcher is supposed to scrape off the bone residue from the meat after it passes threw the band saw but before it goes in the package. In my case the front side that the customer see's was scraped but the back side was not. Anyways, after your meat is washed season with some salt and pepper. Pre-heat the BBQ on high and give it a bit to get hot. While you are waiting slice your onion into round slices so you can line the bottom of the tin foil pan with them. Also slice your carrots length wise into quarters.
2 - 1 lb-ish beef shanks
2 - cans of Carib Lager (you could substitute for another brand of beer but I wouldn't)
1 - Spanish onion
fresh or dried rosemary
salt and pepper
optional: shallots (after further inspection mine were not the freshest so I left them out)
4 - decent size carrots
1 - 12"x10"x2.5" tinfoil pan
I also went with a bunch of asparagus for a side dish but potatoes would also compliment this dish.
Now you know that I always preach about washing your meat. I have another reason to do this besides the fact you don't know where the meat has been before it is in your possession. The butcher is supposed to scrape off the bone residue from the meat after it passes threw the band saw but before it goes in the package. In my case the front side that the customer see's was scraped but the back side was not. Anyways, after your meat is washed season with some salt and pepper. Pre-heat the BBQ on high and give it a bit to get hot. While you are waiting slice your onion into round slices so you can line the bottom of the tin foil pan with them. Also slice your carrots length wise into quarters.
By now the BBQ should be smoking hot. Take the shanks to the grill and sear for about 1 min per side.
Once this is complete turn one side of the grill down to medium and the other side to low. Place the seared beef shank in the onion lined tinfoil pan. Add quartered carrots around the sides and in between the shanks. Now pour the two Carib Lagers over the meat (2 Carib's should almost cover the meat, if it doesn't look like enough liquid add a third Carib to the mix). Sprinkle on some rosemary and cover with tin foil and place the pan over the low side of the grill.
Now it's going to be a waiting game for a while. I went out after 45 mins and turned the burner off under the tinfoil pan but left the other side on medium. After another 45 mins I went out with the turkey baster and spread some of the juices over the shanks and the carrots continually every 15 mins or so. My total grill time was about 2.5 hours.
I also steamed my asparagus on the grill as well. I placed the asparagus on a piece of tin foil about 3 times bigger than the veg. I sprinkled some salt on it, some lemon juice, a dollop of butter, then folded the edges of the tinfoil up and added some water. I placed this packet on the upper grill over the hot side of the grill with about 15 mins left on the beef shank's cooking time.
I also steamed my asparagus on the grill as well. I placed the asparagus on a piece of tin foil about 3 times bigger than the veg. I sprinkled some salt on it, some lemon juice, a dollop of butter, then folded the edges of the tinfoil up and added some water. I placed this packet on the upper grill over the hot side of the grill with about 15 mins left on the beef shank's cooking time.
I removed the asparagus and the shanks from the grill and let rest for a few minutes.
I slit the outer layer of one side of the shank so it would sit flat, plated the shank, carrots and asparagus and enjoyed.
If you want a gravy to top it off with, the leftover Carib/beef shank juices would make an excellent base for a gravy. Jay Eatz opted to just enjoy the deliriousness and purity of the Carib-beef marriage that was pure heaven. The onions were also unbelievable and I am going to make them again as a burger topping in the summer..
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