Chinese Braised Beef Shank
A very popular cold appetizer in China, Chinese braised beef shank with spices
- Prep time
- 15 min
- Cook time
- 1 hr 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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)