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What the Heck is Whole Peeled Beef Knuckle: Cooking Ideas?

This is not a knuckle bone, but an 8 pound boneless roasty-sort-of-thing. As far as I can tell, it seems to be from the round section and maybe includes the bottom round and/or the tip from the hind leg.

It was on sale for 99 cents a pound and now I don't know exactly what to use it for.I think it would be too lean/tough for roasting whole. I find a lot of online references for knuckle steaks, but these seem like they are tough as well. I am leaning toward cutting it up for stew meat, but I am afraid that it might be dry and tough even if I braise the heck out of it.

Anyone have any expereince cooking this cut? What would you do?

TIA

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  1. Brown, braise w/ the usual, throw it out & enjoy its bounty.

    1. A/K/A sirloin roast. Make a good roast beef needs some suet . Plus a good dry rub.

      1. After cutting this up, I am pretty sure it is a hunk of bottom round. Made 2/3 of it into stew, will roast a piece and treat another like london broil.

        The browned stew meat is tough as shoe leather but I am cooking it in the oven in a le creuset at a super low temp. Only time will tell.

        4 Replies
        1. re: LizATL

          I cooked a stew today - one big peeled carrot, couple stalks of celery, one white onion, and about 2-3 lbs of beef knuckle. I boiled at a medium temp for the first hour but it was still tough, so the next hour I cooked it at a vigilent rolling-boil and it came out quite tender actually. I'm think another hour and it would have been pure butter. So basically, I think 2 - 2.5 hours at a rolling boil will give you mighty tener meat... tastes like roast beef.

          1. re: sjgreentea

            You can also start your tougher cuts of meat by braising them, which I generally prefer. Take your meat, season to taste, cover with some broth, fruit juice, or whatever liquid you prefer not quite half way. I leave the citrus in after being squezed for added decoration and flavor. Cover with foil and cook slow for about 2-2&1/2 hours at 225 or so, uncover, crank up the heat on the oven continue cooking for another 45 minutes to an hour and you will not be disappointed. This also works well for oven stews and what not. The meat always comes out tender and I like the fact that you can be creative with what seasoning and liquids are used. Bon Appetit, Heloise ;)

            1. re: anita bonghitt

              Actually, I see that I never reported the results! It ended up being very tender after braising for a few hours. Roasted well also. It was really the deal of the century - I have never seen one before that day or since.

              If you see this cut, snatch it up!

              1. re: LizATL

                Many places that cater to small restaurants carry this cut every day. Cash & Carry/URM is the one I am most familiar with in my area, but there are equivalents across the country.

        2. Comes from the shin I believe. Good for thin sliced cooking like Korean Bulgogi, soups, stews, and roasts.

          1. this is actually a most tasty cut when stewed for a long time, I'd say 6-8 hours, like an overnight on low flame stew. It will be so delectably tender and shred easily with a fork and melt in your mouth.