Chinese Braised Beef Shank
User Reviews
5
2 reviews
Excellent
Chinese Braised Beef Shank
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A very popular cold appetizer in China, Chinese braised beef shank with spices
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Ingredients
- 1 beef shank , around 1500g, bone removed
- 2 L beef stock
- 4 tsp. dark soy sauce
- 4 tsp. soy sauce light
- 2 leek
- 2 onion
- 2 green onions
- 1 ginger thumb-sized piece
- 2 shallot
- 1/3 cup Shaoxing wine
- 20 g rock sugar
Spices (around 30g in totally, wrapped in a spice bag)
- 4 star anise
- 2 cinnamon small piece, Chinese type
- 4-6 bay leaf
- 1/2 tsp. Sichuan peppercorn
- 4 cloves
- 1/2 tsp. cumin seeds whole
- 1/2 tsp. fennel seeds
- 1 cardamom
- 3 cardamom pods Amomum Cardamomum
- 1 Amomum tsaoko
- 2-3 dried chili peppers optional
Instructions
- Marinating the beef: in the previously two days before making this dish, cut the long log into 3 sections and spread salt on the surface and then massage. Set aside for 2 or 1 day (at least overnight) with a weight on top.
- Clean the beef shank: before cooking your beef shank, rinse under running water to clean and then place them in a large pot with enough cold water to cover. Bring to a boiling and continue cooking for 1-2 minutes. Transfer out and clean with warm water.
- Soak all the spices with around 1/2 cup of boiling hot water for around 10 minutes. Drain and wrap all of them in a clean glaze bag and seal with cotton lines.
- Add beef shank in a cast iron pot; add leek onion, spring onion, shallots and sugar. Pour in soy sauce and enough beef stock to cover.
- Bring to boil and then simmer for at least 60 minutes to 90 minutes. Then remove from heat and soak overnight.
- Slice it thinly and serve directly or with dips (note1)
Notes
- Dip1: 1/3 cup of master stockDip2: 1 tablespoon of chili oil + 1 tablespoon of master stock+ 1 teaspoon finely chopped green onion + 1 teaspoon sesame oil
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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