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Sriracha Stout Braised Beef Shanks over Gouda Polenta

Sriracha Stout Braised Beef Shanks over Gouda Polenta

Slow cooking things helps in times of crisis, this is a true fact. It reminds us that everything changes and good things are ahead, we just have to be patient. We have to sit back and let the things work, even if we can’t see the things work, they are working. 

My favorite things to make are things that take time: short ribs, sourdough, ice cream, kimchi, beer, shanks. All these things need time, you can’t rush them. We have a time frame for them, which makes it so much different than the "when will this be over?" feeling of our current world. But the first guy to make sourdough bread had no idea, he just had to wait and hope it would turn into something great, and it did. Eventually. 

We just have to remember that this is the same, it just takes time. Humans are incredibly adaptable, we’ve adapted to so much over the course of history and this won’t be any different. We will adapt to this, too. 

Until then, I’m fixing all minor emotional trauma with slow-cooking things*. It helps, try it. (*advice most successful when paired with beer).

Sriracha Stout Braised Beef Shanks over Gouda Polenta

Servings 4 servings


For the Shanks:

  • 4 lbs beef shanks
  • Salt
  • Pepper
  • ¼ cup (30g) flour
  • 2 tablespoons olive oil
  • 12 ounces stout beer
  • 1 (14.5oz) can fire-roasted tomatoes
  • ¼ cup (65g) sriracha
  • ¼ cup (50g) brown sugar
  • 3 tablespoons (36g) soy sauce
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika

For the polenta:

  • 1 cup (236g) chicken broth
  • 2 cups (472g) whole milk
  • ¾ cup (120g) dry polenta (corn grits)
  • 1 cup (4 oz) fresh grated gouda cheese
  • 4 tablespoons (57g) butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Chopped chives or parsley for serving


Make the beef:

  • Preheat the oven to 300°F.
  • Salt and pepper the shanks liberally on all sides. Dredge in flour until well coated.
  • Heat the olive oil in a large pot or Dutch oven until shimmering. Add the shanks, searing on all sides.
  • Turn off the heat. Pour in the beer, scraping to deglaze the pan. Add the remaining ingredients.
  • Cover the pot and add to the oven, cooking for 3 ½ hours or until the beef is fork-tender. About every hour of cooking, turn the beef over.
  • Once the beef is done, remove from oven, remove the bones and any large pieces of fat.

Make the polenta:

  • In a pot over medium heat add the broth and milk, bring to a simmer.
  • Whisk in the polenta. Simmer until polenta is tender and thickened, whisking occasionally, about 25 minutes.
  • Stir in the gouda, butter, salt, and pepper.
  • Add the polenta to bowls, top with beef shanks, sprinkle with chives.

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