Chinese Spiced Braised Beef Shank
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6
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Calories
200 kcal
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Cuisine
Chinese
Chinese Spiced Braised Beef Shank
Description
Chinese Spiced Braised Beef Shank brings together robust spices such as cinnamon sticks, black cardamom, star anise, and dried tangerine peel tied together in a pouch to slowly permeate large beef shank pieces. After blanching to clean the beef, it simmers with ginger, garlic, scallions, light and dark soy sauces, Shaoxing wine, and rock sugar in enough liquid to cover the meat. This gentle braising allows the beef to soak in savory, sweet, and aromatic flavors, creating tender meat with a rich, spiced sauce.
The variety of whole spices used provides layered, warm notes typical in Chinese braised dishes. The final dish can be served sliced with some of the braising liquid spooned over, pairing well with steamed rice or noodles. The seasoning balance depends on simmering time and the choice of stock or water.
Ingredients
- 2 cinnamon stick
- 1 black cardamom pod
- ½ tablespoon Sichuan peppercorn
- 2 star anise
- 8 cloves
- 1 piece Tangerine Peel dried
- 2 bay leaf
- 1 teaspoon white peppercorns or black peppercorns
- 3 liquorice 甘草 - optional, dried, slices
- 1 nutmeg optional, whole
- 1 tablespoon fennel seeds (optional)
- 2½ pounds beef shank (1.1 kg)
- 3 lices ginger
- ¼ cup Shaoxing wine
- 5 cloves garlic
- 4 scallions (cut into large pieces)
- 15 grams rock sugar (can substitute with regular granulated sugar)
- ¼ cup soy sauce light
- 2 tablespoons dark soy sauce
- water or optionally, chicken, beef, or pork stock, enough to cover the beef, about 4 cups
- salt (to taste, we used about 1 teaspoon)
Instructions
- First prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. That’s the cinnamon, cardamom pod, Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, whole white peppercorns, dried liquorice slices, nutmeg, and fennel seeds.
- Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Shut off the heat and pour everything into a colander in the sink. Rinse the beef clean, and wash the pot clean.
- Put the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to add this when I made it, but that doesn’t mean you have to, too!), rock sugar, light soy sauce, dark soy sauce, and 4 cups water or stock (it must be enough to cover the beef). Also add salt to taste.
- Bring everything to a boil, then turn the heat down to a very slow simmer. Let it simmer for 60 to 90 minutes until fork tender.
- Try not to overcook the beef, so it doesn’t lose its texture. Take the beef out, and store it, covered, to cool completely before slicing.
- Alternatively, after the braising liquid is cooled completely, you can put the beef back in and let it soak in the sauce in the refrigerator overnight to intensify the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 897mg | 37% |
| Potassium | 542mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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