Beef Knuckle Cuts: A Guide to Popular Asian Recipes

Beef is a staple ingredient in many Asian cuisines, and the choice of beef cuts can significantly impact the flavour and texture of a dish. One particular cut that stands out for its versatility and unique characteristics is the beef knuckle. There are a multitude of recipes utilising knuckle cuts in a wide variety of ways.

With so many possibilities, it’s easy to get caught up in misinformation, which could lead to a challenging evening in the kitchen. In this article, we will explore the various ways beef knuckle cuts are used in popular Asian recipes and how they enhance the overall culinary experience.

CHINESE CUISINE

When it comes to Chinese cuisine, a stir-fry dish is always close at hand. Not only can a stir-fry help you achieve the elusive one-pan meal, its relative ease and versatility have made stir-fry dishes a household staple in most Singaporean homes. The knuckle centre, which is the leanest and most tender of the three main sections of the knuckle, is ideal for quick-cooking methods like grilling or pan-searing. Conversely, beef knuckle cuts are often used in hearty dishes like beef noodle soup, where the tougher meat is simmered for hours to create a tender and flavorful broth. The knuckle side offers a balance of lean meat and fat, and its slightly richer flavour lends itself well to slow cooking. Slices of beef knuckle add a chewy texture and full-bodied taste to the dish, making it a favourite comfort food for many.

STEWS & CURRIES

From Thailand and Malaysia to India and even Japan, Asian cuisine has embraced comforting curries and stews. Inspired by local herbs and spices and influenced by communal dining, these one-pot wonders are often bursting with exciting flavours that can be infused into beef when the right cut is used. A popular braising cut is the knuckle under, best suited for slow-cooking methods that allow the connective tissue to break down, resulting in melt-in-your-mouth tenderness. Its deep, savoury flavour is perfect for hearty stews and braises. Not only do the cut’s connective tissues and gelatinous muscles enable it to withstand long cooking times, but they also release abundant flavour throughout the pot during the braising process.

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KOREAN CUISINE

Korean cuisine embraces the beef knuckle cut, especially the knuckle under, in dishes such as seolleongtang, a traditional ox bone soup made with beef knuckle meat. The slow cooking process extracts rich flavours from the bones and meat, creating a robust and nourishing soup enjoyed for its depth of flavour.

SHABU-SHABU, STEAMBOATS & PHO

Perhaps due to the communal nature of Asian cuisine, it’s common to see families gathered around a boiling pot of soup surrounded by traditional ingredients. Whether it’s a Japanese shabu-shabu, a Chinese steamboat, or a Thai mookata, beef is a fundamental ingredient in all these dishes, making it essential to choose the right cuts for maximum enjoyment. The same goes for Vietnamese pho, where thin raw strips of beef are placed into a bowl before being topped with boiling broth, allowing the beef to cook similarly to shabu-shabu or steamboat. The knuckle side is an ideal off-cut for this purpose; with a balance of lean meat and fat, it is exceptionally tender and rich in flavour—a true hidden gem. Beef knuckle also works well for Japanese shabu-shabu—just be sure to cook it in the broth for no more than two swishes, which is, in fact, how the term “shabu-shabu” (“swish swish”) originated