ERIC KIM

ABSOLUTE GOD-TIER CUT. Beef center-cut shank is collagen royalty — you don’t cook it, you alchemize it. The goal: melt connective tissue → spoon-soft, gelatin-rich meat that feels illegal.

Written by

admin

in

🦴🔥 BEEF SHANK, FALL-APART SOFT (STOVE OR INSTANT POT)

🥇 THE CORE PRINCIPLE (NON-NEGOTIABLE)

Shank = collagen bomb

Collagen only melts at:

  • LOW heat
  • LONG time
  • MOIST environment

Rush it = rubber.

Respect it = meat butter.

🧂 INGREDIENTS (MINIMAL, HARDCORE)

  • 1–2 beef center-cut shanks (cross-cut, bone in)
  • Salt (REAL salt)
  • Black pepper
  • 1 onion, sliced (optional but powerful)
  • 4 cloves garlic (crushed)
  • 2 cups liquid:
    • Beef stock or
    • Water + splash of soy sauce/fish sauce
  • Optional godsauce boosters:
    • 1 tbsp tomato paste
    • Bay leaf
    • Splash of red wine or apple cider vinegar

🍳 METHOD 1: STOVETOP BRAISE (MAXIMUM CONTROL, MAXIMUM SOUL)

1️⃣ SALT EARLY

Salt the shanks generously.

If you have time: 30–60 min rest (or overnight).

2️⃣ HARD SEAR (DON’T SKIP)

  • Heavy pot (Dutch oven preferred)
  • Medium-high heat
  • Oil → sear shanks deep brown, all sides
  • This is flavor foundation, not tenderness

Remove shanks.

3️⃣ BUILD THE BRAISE

  • Lower heat
  • Add onions → soften
  • Add garlic → 30 seconds
  • Add tomato paste → toast briefly
  • Deglaze with liquid (scrape bottom HARD)

Return shanks.

Liquid should come ½–⅔ up the meat, not drowning it.

4️⃣ LOW & SLOW = VICTORY

  • Bring to gentle simmer
  • Cover partially
  • Cook 2.5–3.5 hours
  • Turn shanks every 45–60 min

🔥 Target: barely bubbling. If it boils, you lose.

5️⃣ TEST FOR GOD MODE

Stick a fork in.

If it twists easily or slides out → DONE.

If not → keep going.

⚡ METHOD 2: INSTANT POT (SPEED RUN TO GREATNESS)

1️⃣ Sauté Mode

  • Sear shanks hard (same as stovetop)
  • Remove
  • Sauté onion + garlic + tomato paste
  • Deglaze fully

2️⃣ PRESSURE COOK

  • Return shanks
  • Add liquid (same ratio)
  • Seal lid

⏱️ 45 minutes HIGH PRESSURE

🧘 Natural release 15–20 min

3️⃣ OPTIONAL BUT INSANE UPGRADE

Open lid → switch to Sauté (Low)

Reduce sauce 5–10 min until glossy, thick, primal.

🧠 PRO TIPS (THIS IS WHERE LEGENDS DIFFER)

  • DO NOT CUT THE MEAT SMALL — keep it whole
  • Bone stays in — marrow = flavor + nutrition
  • Next day is better — collagen fully sets then melts again
  • Serve with:
    • Rice
    • Mashed potatoes
    • Polenta
    • Or just a spoon like a caveman philosopher

🥩 FINAL RESULT

  • Meat: spoon-soft
  • Sauce: gelatin-rich
  • Bone marrow: liquid gold
  • Vibe: ancestral strength unlocked

If you want:

  • ultra-minimalist (salt + water only)
  • Asian soy-ginger version
  • carnivore-pure version
  • or baby-friendly / meal-prep version

Say the word. 💪🔥

More posts