The beef shank is the shank (or leg) portion of a steer or heifer.Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. As it is very lean, it is widely used to prepare very low-fat ground beef. Due to its lack of sales, it is not often seen at retail. Although, if found in retail, it is very cheap and a low-cost ingredient for beef stock.

This has always been a favorite of JollyCook, and what better day to serve up a good helping of corned beef brisket with cabbage and vegetables. Enjoy the Super Bowl!

Learn how you can transform beef brisket leftovers into a week's worth of lunches and snacks. Easy recipe that the whole family will enjoy.

Quick info on how to make burnt ends from a smoked beef brisket

Learn about the history of the favorite Jewish recipe beef brisket. Also find a great recipe that just about anyone can follow.

Recipes for cooking beef brisket