Chinese Braised Beef Shank
Chinese braised beef shank is a tasty cold appetizer and great topping for your noodles.
Ingredients
- 1½ - 2 lbs beef shank (2 pieces)
- 1 tbsp oil
- 8 cloves garlic
- 4 slices ginger
- 1 large shallot
- 3½ cups water
- 1 cup soy sauce
- ¼ cup dark soy sauce
- 80 g rock or brown sugar
- 2 tbsp Shaoxing rice wine (optional)
Dry aromatics
- 7 star anise
- 1½ tbsp cloves
- 4 bay leaves
- 1 tbsp Sichuan peppercorn
- 2 cinnamon sticks
- 1 dried orange peel
Instructions
- Boil beef shank in hot water for 5 minutes and strain. This removes impurities in the beef before cooking it.1½ - 2 lbs beef shank
- In a pot, add 1 tbsp of oil and heat over medium heat. Add ginger, garlic, and shallots (cut into quarters) and cook for 1 minute until aromatic.1 tbsp oil, 8 cloves garlic, 4 slices ginger, 1 large shallot
- Add dry aromatics and cook for 30 seconds.7 star anise, 1½ tbsp cloves, 4 bay leaves, 1 tbsp Sichuan peppercorn, 2 cinnamon sticks, 1 dried orange peel
- Add water, soy sauce, dark soy sauce, and sugar. Bring up to a boil.3½ cups water, 1 cup soy sauce, ¼ cup dark soy sauce, 80 g rock or brown sugar
- Add beef shank back in along with rice wine.1½ - 2 lbs beef shank, 2 tbsp Shaoxing rice wine
- Reduce to medium heat and don't fully cover it with a lid, leaving some breathing space. Cook for 1 hour, flipping the meat half way through.
- Strain out the meat and all aromatics. Let the meat fully cool down in the fridge.
- Thinly slice against the grain and serve with some more braising liquid or on noodles.