Dry aging causes a variety of changes, and today’s focus was on texture. Beef shank is normally tough, sinewy, and dry. When cooked slowly in a moist environment it becomes tender, but I wanted to see if dry aging could lead to similar results.

100 days is way longer than a typical dry age (30-60 days is normal), so there was a risk of an overly dry or “funky” final product. The beef and broccoli dish surprised me the most, as thin sliced beef shank would normal be inedibly chewy. Even though visible sinew remained, it had the texture of a flank steak cut against the grain (pretty tender!).

The smoked version (pulled at 185F internal) was really close to being a success. I find that smoking beef will somewhat mute the “dry age flavor”, but in this case, it was slightly too intense for my palate.
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