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Cured meat simmered with veggies — no seasoning needed 🍖 Beef short ribs and pork shanks, dried for 3 months, take center stage. Curious how this no-seasoning simmer turns out?
Protein-rich ingredients
Good for making ahead
With everyday ingredients 😋
Beef short rib, pork shank, and whatever vegetables you have on hand — that's it. The cured meat acts as its own broth, so no seasoning gets added 😋 If you've got homemade smoked or dried meats sitting around, this could give you some ideas on what to do with them.
On training days 💪
Both beef short rib and pork shank — protein-packed cuts starring together 💪 This looks like it could work as a make-ahead for training days, especially since the video touches on freezing the finished dish.
On busy days ⏱️
Once the curing is done, it's just a matter of tossing everything in a pot and waiting ⏱️ The fact that there's zero seasoning involved is pretty wild. Make a big batch and freeze it, and you've got dinner covered on busy weeknights.
Shows only measured growth and past history (no predicted figures).
24 hours
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7 days
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30 days
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Editor's note
A recipe using beef and pork preserved through 3-month dry-curing, braised with vegetables. The technique demonstrates how cured/smoked meats can develop deep umami without additional seasoning—applicable to meal prep and freezer-friendly make-ahead dishes.
Beef brisket and pork knuckle were dehydrated in the refrigerator for 3 months. I finished them into dried meat with excellent shelf life. They were so hard that I had to cut them with a circular saw. This time I simmered them with vegetables—not quite Eisbein, not quite potage, but something like that. It turned out delicious without any seasoning needed.
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