Editor's Note: Like almost everyone else in St. Louis, we've steeled ourselves for an onslaught of dry, humdrum corned beef briskets in the next couple of days. So when Greg Ziegenfuss, executive chef at Butler's Pantry, told us about a different approach—corning beef shanks—as well as some different side dishes, we took note. And then immediately called our favorite butcher.
Ziegenfuss' notes and recipe follow:
"Corned Beef and Cabbage, while consumed in Ireland, is more of an Americanized notion of what the Irish eat on St. Patrick Day. That being said, Americans, be they Irish for one day of the year or truly of Irish descent- certainly love their Corned Beef and Cabbage. Any cut of beef, whether it is brisket, top round, chuck or shank, can be “corned/brined” as long as it has sufficient marbling to ensure it remains moist during the cooking/braising process. A personal favorite of mine is a beef hind shank, known as Osso Bucco when referring to veal, however, when referring to a mature cow this cut of meat is much larger and known as a hind shank. When cooked properly this is a flavorful, robust, tender cut of beef."
Corned Beef Shank or Flat Cap Brisket
10 – 12 servings
Brine:
1 beef hind shank, or flat cap brisket
2 gallons hot water
3 lb. kosher salt
½ lb. granulated sugar
½ lb. brown sugar
6 cloves garlic, crushed
3 bay leaves
6 tablespoon pickling spice
3 tablespoon Insta Cure no. 1 (Optional. This is a mixture of sodium nitrate used in sausage and paté making to prevent the meat from turning gray. It can be omitted.)
Pour water into a heavy saucepot and bring to a boil. Add salt and sugars, and stir until dissolved. Add remaining Brine ingredients and allow to cool slightly. Meanwhile, pierce meat all over with a sharp filet knife. Submerge shank or brisket in the brine and weigh down with a second bucket to completely submerge the meat. Refrigerate for 48 hours. Remove meat from the brine. Rinse with cold water, cover and refrigerate. This can be prepared up to two days before service.
Corned Beef, Potatoes, Onions, Carrots and Cabbage:
4 bay leaves
3 tablespoon pickling spice
1 ½ lb. red potatoes
1 ½ lb. purple Peruvian potatoes
1 ½ lb. Yukon gold potatoes
8 large carrots, peeled and cut into 2-inch lengths
3 large yellow onions, peeled and quartered through root end
1 2-lb. head cabbage, cored and quartered
1 2-lb. head purple cabbage, cored and quartered
Place the brined shank or brisket in a large, deep, wide pot. Add enough water to cover by one inch. Place the bay leaves and pickling spice in a piece of cheese cloth and tie with butcher twine. Add spice bag to the water and bring to a boil. Lower to a simmer and cover. Simmer until beef is fork tender, approximately 4 hours. During the last 30 minutes of cooking time, add the potatoes, onions and carrots. Cook until tender. Then, add the cabbage and cook for another 10 minutes. Discard the spice bag. Using a slotted spoon, remove the vegetables and display on a platter. Carve the beef and arrange on the platter with the vegetables. Serve the beef with horseradish cream sauce.
