The beef heel muscle may sound like an obscure cut, but it’s actually a delicious and underutilized piece of meat This oddly-shaped muscle needs special treatment to transform its tough textures into tender, meaty perfection Follow this beginner’s guide to selecting, preparing, and cooking beef heel muscle, and you’ll unlock a tasty new ingredient for your culinary repertoire.
The beef heel muscle sits in the round primal cut, nestled right above the hindshank. It’s composed of two main muscles – the superficial digital flexor and the gastrocnemius. Since this region sees a lot of use by the cow, the heel muscle contains extensively exercised meat fibers that need long, moist cooking to get tender.
When trimmed and cooked properly, the beef heel offers a uniquely deep, beefy flavor. Its extensive marbling provides plenty of moisture, while its abundant collagen melts into luscious, mouth-coating gelatin Master this unusual cut, and you can craft fork-tender stews, braises, soups, and more
Selecting the Right Heel Muscle
To end up with the best results, source fresh, high-quality beef heel muscle. Here’s what to look for:
- Deep red color without brown or gray spots
- Bright white fat marbling throughout
- Firm, springy raw texture (not mushy)
- Fresh beefy aroma without off odors
- Packaged in intact plastic wrap
For ideal flavor and tenderness, choose USDA Prime or Choice graded beef heel muscle. Grass-fed heel may have less fat, but still works great.
Prepping the Heel Muscle for Cooking
Before cooking, the heel muscle needs some trimming and cutting:
- Trim off any dried out sections or large chunks of exterior fat, but leave some fat for flavor.
- Cut the heel muscle into 2-3 even pieces to ensure even cooking.
- Rinse under cool water and pat dry thoroughly with paper towels.
Pro tip: Freeze the heel muscle for 30-60 minutes until very firm before slicing. This makes trimming and cutting much easier.
Low and Slow Cooking Methods
To transform the beef heel muscle into tender morsels, use moist cooking techniques that gently break down its tough connective tissues. Here are some top cooking methods:
Braising
Braise the heel muscle pieces in seasoned broth or wine until fork tender – about 2-3 hours. Turn meat halfway through cooking. This extended moist heat tenderizes while keeping the meat succulent.
Stewing
Combine heel muscle chunks with aromatic veggies like onions, carrots, and celery. Simmer in broth seasoned with herbs and spices for 1-2 hours until perfectly tender. The longer stewing time deepens flavors.
Pot Roasting
Brown the seasoned heel muscle pieces first to develop flavor, then cook with veggies in minimal liquid in a covered pot for 2-3 hours until super tender. The meat steams in its own juices for rich flavor.
Pressure Cooking
A pressure cooker significantly cuts the cooking time – tenderizing the heel muscle in just 45-60 minutes. Follow manufacturer’s instructions for your model.
Serving Up Your Cooked Heel Muscle
Once cooked to perfection, the beef heel muscle offers a hearty base for all kinds of delicious dishes:
- Shred or chop the meat and pile it on sandwiches or tacos
- Slice or cube the beef into hearty soups and stews as the protein
- Pair cubes of braised heel muscle with cooked beans or lentils for extra protein
- Shred into the filling for tacos, enchiladas, stuffed peppers, etc.
- Slice thinly across the grain for salads or appetizer bites
Handling Raw Beef Safely
When working with raw beef, always follow safe handling guidelines:
- Wash hands and cooking tools thoroughly before and after use.
- Store raw beef below 40°F until ready to use.
- Separate raw beef from cooked foods during prep and storage.
- Cook beef thoroughly to an internal temperature of at least 145°F.
Tips for Beef Heel Muscle Success
Follow these tips for the best results when cooking beef heel muscle:
- Trim excess exterior fat before cooking to prevent greasiness.
- Cut heel muscle into uniform pieces so it cooks evenly.
- Cook low and slow using moist heat methods to fully tenderize.
- Slice across the grain after cooking for the most tender texture.
- Chill cooked beef heel muscle overnight – this helps slicing immensely!
With the right prep and cooking techniques, the beef heel muscle transforms into a delicious, protein-packed addition to comfort food dishes.
To be honest, it took me a while to finalize my Taiwanese Braised Beef Shank recipe because it is such an EASY recipe that I usually just eyeball the ingredients without measuring.
Every family has their recipe and version, but this is my grandma’s recipe that I grew up eating.
Because it’s so easy, I make braised beef shank at least twice a month for my husband.
Make a lot of beef shank at once and freeze it for up to 40 days. This way, you can use it whenever beef shank is on sale.
Cold Plate Beef Appetizers: The traditional way to enjoy Braised Beef Shank that you find at the night market and street stalls in Taiwan.
- After braising, let the beef sit in the broth in the fridge overnight.
- The next day, pull the meat apart into very thin slices.
- Mix 1. Grate 1 tablespoon of garlic, add a pinch of sugar, 5 tablespoons of vegetarian oyster sauce, and sesame oil and seeds.
- Dip the beef in the sauce and serve it with green onion and cilantro that have been chopped.
When you’re ready to braise the beef shank again, mix the broth you already have with water, more soy sauce, and herb bags. This will give the broth another layer of flavor.
Chinese Style Braised Beef Heel Muscle /Easy Beef Recipe
FAQ
What is beef heel muscle good for?
Is beef heel the same as beef shank?
What is the heel muscle of beef round?
How to cook a beef heel of round roast?
Before cooking your beef heel of round roast, it’s important to properly prepare the meat. Start by ensuring that the roast is at room temperature before cooking. This can be achieved by leaving the roast out on the counter for about an hour before cooking. Next, pat the roast dry with paper towels to remove any excess moisture.
Is beef heel of round roast good?
When cooked properly, beef heel of round roast is a delicious and budget-friendly option for a hearty meal. Choosing the right cut of beef is key to achieving a delicious and tender roast. While heel of round roast is a tougher cut of meat, there are other cuts that are more suitable for roasting.
How long do you boil beef shin?
(Prep time: 2 mins Cook time: 1 hour) Blanch the beef shin in boiling water for 1 minute. Pour out water and add enough fresh water to cover shins when added. Add all other ingredients and bring to a boil. Add the beef shins and cover. Boil at medium for 1 hour, lower heat to shimmer and cook for another 1 to 1 1/2 hour until tender.
Can you cook a beef heel of round roast in a slow cooker?
If you prefer to use a slow cooker to cook your beef heel of round roast, it’s important to note that the cooking time will be longer than in the oven. This is because slow cooking infuses flavors gradually, simmering food on low heat, and is ideal for tougher cuts of meat like this one.