To thaw frozen beef, place package in a shallow pan on the counter for 6-10 hours or in the refrigerator for 24-48 hours. To thaw more quickly, run cool water over the package. Microwave thawing is not the best option.
To prepare for cooking, bring meat to room temperature by bringing it out of the refrigerator 30-60 minutes prior to cooking. By starting to cook meat at room temperature, it will take less time to reach the ideal internal temperature and will better retain juices and nutrients.
Thaw the roast completely on the counter or in the refrigerator. Bring to room temperature. Place in a roasting dish with a lid.
Preheat oven to 375 degrees.
Make a paste of 2T olive oil, 1 T dry mustard, ½ t ground black pepper. Drizzle on the roast.
Add 1-2 cups of organic chicken broth.
Roast in oven for one hour.
Reduce heat to 350 degrees.
Roast 2 more hours, uncovered for the last 30 minutes for browning.
A sliced shank is a cross section cut of meat around the tibia, the leg bone beneath the knee. It is tasty and tender when slow-cooked in broth. The marrow inside the bone is excellent as well.
When I prepare these, I place a couple shanks in a slow cooker with organic chicken broth to cover. With the temperature set at 325-350, I let it cook for about 6 hours or even overnight. Then I pour off the broth and refrigerate it until I can easily remove the hardened fat from the surface. After cooling the bones, I remove the marrow from the inside and cut off the meat. The fibers of the meat are long and fall apart easily. I add it with the marrow to the broth with potatoes, broccoli, carrots, celery, and spinach. I add a tablespoon of soy sauce and a teaspoon of Italian seasoning (a mixture of basil, fennel, marjoram, oregano, thyme, black pepper). Cook till vegetables are tender.
Rub or sprinkle both sides of the brisket with your favorite seasonings, some combination
of ground black pepper, dry mustard, chili powder, oregano, etc.
Preheat oven to 350 degrees. Roast uncovered for one hour. Do not open the oven door.
After one hour, lower the temperature to 300 degrees. Cover the meat with aluminum foil.
Return to the oven for 3 hours.
If tender remove from oven, uncover and allow it to sit at room temperature for 20-30 minutes before serving. To serve, cut against the grain of the meat and top each serving with some of the hot juices from the roasting pan.