Chinese Spiced Beef Shin Shank 滷牛腱
This is my Mom's delicious Chinese Spiced Beef Shin Shank 滷牛腱 that she always makes for us on our visits home. It is a slow cooked soy and spices flavored shin of beef that becomes deliciously tender and fragrant with beautiful stripes of translucent melty tendons patterning the sliced beef.
- Prep time
- 2 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 beef golden coin muscles
- 1 piece dried tangerine peel
- 5 pieces star anise
- 3 cinnamon sticks
- 1/2 tsp nutmeg
- 10 cloves
- 2-3 big slices of ginger
- 2 tsp fennel
- 1/3 cup Shao Shing Rice Wine
- 1/2 cup dark soy sauce
- 1/2 cup rock sugar
Instructions
- 1
Blanch the beef shin in boiling water for 1 minute.
- 2
Pour out water and add fresh water. Add all other ingredients and bring to a boil. Add the beef shins and cover.
- 3
Boil at medium for 1 hour, lower heat to shimmer and cook for another 1 to 1 1/2 hour until tender. When tender a knife will easily go through the meat.
- 4
Let cool.
- 5
Separate beef shins from liquid and chill both separately in refrigerator.
- 6
When ready to serve slice the beef shins thinly, arranging nicely on a plate. Spoon out 1/2 cup sauce from saved cooking liquid and heat up in a small pan. Pour over the chinese spiced beef shins.