Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chinese braised beef shank (酱牛肉). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
This is common appetizer served in China: thinly sliced beef, served cold. Using a pressure cooker makes the cooking process a lot faster! Beef shank is braised in a well-seasoned broth then sliced into thin pieces to serve. The rich stock is then kept as a master stock to be reused over and over for braising Known as Jiang Niu Rou/酱牛肉 in Chinese, sliced beef shank is one of the most popular cold dishes served in Chinese restaurants.
Chinese Braised Beef Shank (酱牛肉) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Chinese Braised Beef Shank (酱牛肉) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook chinese braised beef shank (酱牛肉) using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Braised Beef Shank (酱牛肉):
- Take 2 lb beef shank
- Get 3 cinnamon stick (桂皮)
- Prepare 1 cao guo (草果)
- Get 4 star anise (八角)
- Take 4 bay leaf (香叶)
- Take 1 small handful of Sichuan pepper (花椒)
- Prepare 1 small handful of cumin (小茴香)
- Prepare 4 pieces dried chili pepper (reduce or none if no spicy)
- Prepare A few green onion
- Get 4 slices fresh ginger
- Take 4 cloves garlic
- Get A few white rock sugar (冰糖)
- Take 1/3 cup soy sauce (生抽)
- Make ready 4 teaspoon dark soy sauce (老抽)
- Prepare 1 cup Sake or cooking wine
Ideal meats to braise: beef shank, oxtails, chicken drumsticks, chicken wings, chicken gizzards, duck wings, pig's ears and trotters, pork bones — really almost anything, but those traditionally scrapped meats are particularly transformed into luscious goodness by a trip through this braising liquid! A favorite Taiwanese cold appetizer, this braised beef shank recipe is perfect as a side dish as well. Growing up in Taiwan, one of my favorite snacks is this thinly sliced braised beef shank. Coming home from school, I just grab a few slices from the fridge and much on them as I do my homework.
Steps to make Chinese Braised Beef Shank (酱牛肉):
- Prepare all ingredients.
- Cut beef shank to proper size. Wash with water. Soak in water and place in the fridge for 1 hr. Change water multiple times during the process to remove blood.
- Drain or remove excess water with paper towel. Place in freezer for 1 hr.
- Place a pot on stove. Add water and bring to boil. Add all solid and liquid spices. Make sure the broth can fully submerge the meat. When broth starts to boil again, place meat in pot and braise for 1.5 hrs on medium/medium-low.
- Remove pot from stove. Soak the meat in broth and let it cool down. When it reaches room temperature, place the pot of meat and broth in fridge and let the meat absorb more flavor overnight. Cut meat into slices and enjoy with some soy sauce, vinegar, and sesame oil!
Growing up in Taiwan, one of my favorite snacks is this thinly sliced braised beef shank. Coming home from school, I just grab a few slices from the fridge and much on them as I do my homework. Braised Beef was a favorite food of mine as a child. After I left college, I lived in a foreign country for a long time. Every time I returned home, my mother always remembered to soothe my stomach, taste buds and soul by once again cooking my favorite pot of beef.
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