Holiday Beef Shank
Ingredients
Beef Shank
Fresh bundle of curly parsley
Fresh bundle of cilantro
One pack of oregano
One chopped jalapeño
Tablespoon of minced garlic or half a clove of fresh
Tablespoon of red pepper flakes
Tablespoon of kosher salt
Half cup red wine vinegar
One cup of olive oil
Directions
1. Lightly coat with olive oil for binder.
2. Season with your Favorite beef rub (I used DB180 steak & beef and Kosmo’s Q cow cover).
3. Place on smoker at 275 for about 4 hours or until desired color.
4. Spritz every hour with Duck Fat.
5. Place in half pan and add half a can of your favorite domestic beer.
6. Cover with foil and place back on the smoker for another 4-6 hours or until fully rendered or internal temp 205-208 degrees.
7. Remove and let rest for one hour.
8. Pull and serve!
Chimichurri Sauce
Fresh bundle of curly parsley
Fresh bundle of cilantro
One pack of oregano
One chopped jalapeño
Tablespoon of minced garlic or half clove of fresh
Tablespoon of red pepper flakes
Tablespoon of kosher salt
Half cup red wine vinegar
One cup of olive oil
Blend all ingredients together and chill in fridge for one hour. Ready to serve!
