Thai Braised Beef Shanks And Fresh Pickled Vegetable Salad

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Beef Board Recipes


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2 to 2-1/2 pounds beef shank cross cuts, cut 1-1/2 inches thick

2 teaspoons olive oil

4 cups reduced-sodium beef broth

1/2 cup fish sauce (nam pla)

1/4 cup granulated sugar

3 stalks lemon grass, white part only, finely chopped

1/4 cup chopped fresh cilantro

1/4 cup reduced-sodium soy sauce

1 teaspoon minced garlic

1/2 cup fried shallots (optional)

1 cup granulated sugar

1 cup rice wine vinegar

2 tablespoons fish sauce (nam pla)

5 thin slices fresh ginger

2 pieces (2 inches each) lemon grass, thinly sliced lengthwise

8 sprigs fresh cilantro

1 cup thinly sliced fresh carrots (2 x 1/8 x 1/8-inch)

1 cup chopped green or yellow bell peppers

1 cup grape tomatoes, cut in half

8 cups mixed baby greens

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