Chinese Braised Beef Shank
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
6
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Calories
182 kcal
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Cuisine
Chinese
Chinese Braised Beef Shank
Description
This Chinese Braised Beef Shank recipe starts with trimming excess fat and cutting the beef into chunks. The beef is briefly boiled to clean, then drained and rinsed. It is braised in a saucepan over medium-low heat with Shaoxing wine, light and dark soy sauces, star anise, dried red chili slices, rock sugar, and a cinnamon stick for sweetness and warmth.
Water is added to partially submerge the meat, then brought to a boil and simmered covered for two hours, flipping the meat periodically to ensure even flavor absorption from the aromatic marinade. After cooking, the meat rests covered off heat for an additional two hours, allowing the flavors to penetrate and the beef to tenderize fully.
The resulting beef is richly flavored with the balance of sweet, spicy, and savory notes from the sauce and spices, with a texture that is tender yet firm enough to slice or shred as desired. It can be served as a main dish or incorporated into other preparations.
Ingredients
- 2-2/12 pounds beef shank about 1 kg, boneless
- ½ cup Shaoxing wine
- 4 tablespoons soy sauce
- 3 tablespoons dark soy sauce
- 7 pieces star anise
- 1 red chili sliced, dried
- 1 tablespoon rock sugar
- 1 cinnamon stick (Chinese cinnamon/ceylon preferred)
Instructions
- Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat.
- Put the boiled beef shanks in a small, deep saucepan over medium-low heat and add the wine, 2 kinds of soy sauce, star anise, chili, rock sugar, and cinnamon.
- Make sure the meat is all coated in the sauce, rolling it around in the pot for a few minutes.
- Add enough water to submerge the meat about 2/3 of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.
- Turn off the heat and allow the meat to sit in the covered pot for about 2 hours, turning once again halfway through the cooling process.
- Then allow the meat to cool completely in the refrigerator, preferably overnight. Take it out of the pot, slice it thinly, and garnish with sesame seeds and scallions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 28g | 56% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 336mg | 14% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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