Chinese Braised Beef Shank

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.

This step can help to create a pure taste by discarding the floatings on the surface.

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.

Thinly sliced and serve directly or with dips.

5 from 1 vote

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Chinese Braised Beef Shank

Prep Time

15 mins

Cook Time

1 hr 40 mins

Total Time

1 hr 55 mins

 

A very popular cold appetizer in China, Chinese braised beef shank with spices

Course:

Side Dish

Cuisine:

Chinese

Keyword:

Beef, Braised

Servings: 4

Author: Elaine

Ingredients

• 1
  beef shank
  , around 1500g, bone removed
• 2
  L
  beef stock
• 4
  tsp.
  dark soy sauce
• 4
  tsp.
  light soy sauce
• 2
  leek onions
• 2
  green onions
• 1
  thumb ginger
• 2
  shallots
• 1/3
  cup
  shaoxing wine
• 20
  g
  rock sugar

Spices (around 30g in totally, wrapped in a spice bag)

• 4
  star anises
• 2
  small piece of Chinese cinnamon
• 4-6
  bay leaves
• 1/2
  tsp.
  Sichuan peppercorn
• 4
  cloves
• 1/2
  tsp.
  whole cumin seeds
• 1/2
  tsp.
  fennel seeds
• 1
  cardamom
• 3
  Amomum Cardamomum pods
• 1
  Amomum tsaoko
• 2-3
  dried chili peppers
  optional

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Bring to boil and then simmer for at least 60 minutes to 90 minutes. Then remove from heat and soak overnight.
6. Slice it thinly and serve directly or with dips (note1)

Recipe Notes

Dip1: 1/3 cup of master stock
Dip2: 1 tablespoon of chili oil + 1 tablespoon of master stock+ 1 teaspoon finely chopped green onion + 1 teaspoon sesame oil