Sprinkle salt and pepper on both sides of beef shanks. Add the vegetable oil to a large Dutch oven, and heat to medium high heat. Beef shanks are cheaper because they are considered ‘tougher meat’ that’s more chewy but if you shop at Asian stores, particularly Chinese stores, they are way more pricey. Select saute or browning setting on a 6-qt. Why Use an Instant Pot for Chinese Braised Beef Shank. My question is that, my beef looks loose, while yours looks tight and its grains are much clearer than mine. Let the beef cool down in the stock naturally. The meat makes a delicious appetiser & the broth becomes a reusable master stock. Liberally season the beef shanks with salt and pepper. Braised Beef Shank or 滷牛腱 is a popular appetizer served in Taiwanese restaurants. This site uses Akismet to reduce spam. Thank you for so many informative recipes! Chilled beef is very easy to slice into thin pieces. The braising sauce color for the Fuqi Feipian is not as dark and less intense. Open the lid, Select Saute. Place the Star Anise and Tiger Lily Buds into a spice ball and nestle it it with the beef shanks 5. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. 4.Cut half of braised beef shank into thin slices and half of it to diced. Hi Brin, you have to wait for the beef to cool completely before cutting. The rich stock is then kept as a master stock to be reused over and over for braising other ingredients. Transfer to a plate. 1 cup medium diced celery. Heat olive oil … By the way, if you haven’t signed up to my weekly newsletter (delicious recipe updates to your inbox), subscribe today! Put the beef, along with the marinade sauce, into a pot. If it’s on the salty side, the beef should be just right. The braising process brings out complexity of flavors that wouldn’t otherwise exist, and makes a flavorful sauce to serve on top of the shanks that is so good! It’s especially important to remember to salt it again to taste. Then take them out and store in the fridge to firm up. I’m a huge fan of beef shanks! Once the beef is well-marinated, you’re ready to cook it: Put the beef, along with all the marinade, into a pot (traditional Chinese clay pot or cast iron pot work the best). So if you have trouble sourcing it, you will have to skip it (In this case, I suggest you add more salt to the stock in next step). While browning meat, preheat oven to 300 degrees F. Once browned, remove shanks from pot and set aside. Add your oil, ginger and green onions. I made this recipe and it was amazing. That’s the. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Hello!!! ), seasonings and spices. 4 each beef shanks, about 6 ounces each. Bring everything to a boil, then turn the heat down to a very slow simmer. Splash the olive oil into a pressure cooker over medium-high heat, sear the There are two types of beef shanks when you shop at specialized Chinese butcher stores – regular beef shanks and golden beef shanks. Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. The beef can also be refrigerated and served chilled. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Please check your email for further instructions. Rinse the beef clean, and wash the pot clean. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. It’s particularly common to have it as an appetiser at banquets or fancy meals for special occasions, such as Chinese New Year & other festivals. Let it simmer for 60 to 90 minutes until fork tender. Tender and packed with rich flavour, braised beef shank tastes great on its own or with a dressing/dipping sauce. 4 garlic cloves. Dredge beef shanks in seasoned flour. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Required fields are marked *. Hi Sanjay, you should follow each recipe as is. Add the beef shank to the pot along with the ingredients for the braising liquid and bring to a boil. I was first introduced to them by my mother-in-law. Sprinkle beef with salt on both sides. Add onion, carrot, green pepper, wine, broth and lemon. Sataejjim is often a cheaper or less fatty alternative to galbijjim in Korea. I made this with bone in beef shank in an instant pot. Evenly cover the shanks with the mushrooms, wood ear, ginger root and leek riglets 6. Adjust for medium heat; add oil. Store it for reuse later as a master stock. 2 Tip onto a plate. The meat will fall apart if you try to slice it when it’s still hot. When in doubt, less is better than more. Then sear the outside of your beef shank. Your email address will not be published. Heat olive oil in a large saucepan over medium heat. Everytime I make Chinese braised beef shank, it disappears within minutes. Heat olive oil in a large saucepan over medium heat. Sometimes, I like heating up the sliced beef in the steamer for a few minutes. If you can insert it through but with a little resistant, it’s time to turn off the heat. Please do not use without permission. Halfway through, taste the stock to check the saltiness. Don’t slice the braised beef shank until it’s completely cooled or cold. But as we mentioned in our old post, this is a traditional dish that’s often served as an appetizer at Chinese banquet-style dinners. This is because most Asian recipes call for beef shanks to make beef stews, beef noodle soup, and braised shank … Return all to pressure cooker. chunks. Before I talk in detail about each step involved in making this dish, let me first give you a general idea of the cooking procedure: I always marinate the beef chunks before braising. Remove the … Add shank portions to hot oil and butter and brown on all sides. When using the stored sauce, you’ll need to replenish everything (beef shank aside) by no more than half of the original recipe. The sauce will become richer, tastier and so much better with each usage, because the water-based sauce turns into a stock-based sauce. Otherwise, add a little salt. 2 tablespoons chopped garlic. Now her recipe for Taiwanese braised beef shank is a lot more involved. The wonderful by-product of this braised beef shank dish is the rich stock which has absorbed all the flavours from the meat, seasonings and spices. All images & text are copyright protected. Here is how I store and reused it: This procedure can be repeated indefinitely as long as you’re hygiene-cautious at each step. Pour around 2L to 2.5 L water (separately for high pressure cooker and cast iron soup pot). I’m always happy to help! It’s great on its own or garnished with some sesame seeds and chopped scallion. Here’s a handy list! Of course, you can use stock instead of water to begin with! Once hot, add the shanks, and sear until browned on all sides. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Thank you!! As the flavour of the stock gets richer and richer over time, your braised dishes becomes more and more scrumptious. I hope you find my post inspiring and helpful. For braised beef shank, you can either use the red version (right in the image above) or the white one (left in the image above) with increased quantity. It’s also a great way to make a meat dish in advance, and perfect for the Chinese style of eating where meat can be more of an accent than the main event. Increase heat to medium-high. She made us melt-in-your-mouth beef shanks for dinner one evening and I knew I had to start making them too. Only yummy culinary inspirations & No spam! Love all your recipes and to show that I love them so much, I’m curious as to how this differs from your Fuqi Feipian recipe in taste / texture, besides the fact that Fuqi Feipian has tripe in addition to the beef shank. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Now the latter term does not mean that the shank comes in golden color but rather it means the cut is higher end than the regular one. add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes. Also add salt to taste. Jan 10, 2017 - Chinese Braised Beef Shank is a traditional cold sliced beef dish that’s often found as an appetizer at Chinese banquet-style dinners. All Sprinkle salt and pepper on both sides of beef shanks. Store in the fridge or freezer for up to 4 days or in the freezer for 3 months. This recipe makes about 4 platefuls. Heat oil in a small pot with a tight lid until it shimmers. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. For electric cooker, use sauté setting to brown meat; for stove-top cooker, brown meat directly in the pot. Defrost in the fridge. How to Cook Beef Shank. How to Cook Beef Shank. Made from soybean, rice wine, salt and spices, it lends wonderful flavour to dishes with its complex taste: salty, umami, winey, aromatic with a hint of sweetness. Salt and black pepper. Let cool before slicing. In Asian … INGREDIENTS: 1. Place the beef shanks into the pan and leave some space for a spice ball 4. Not only do you get the perfectly cooked braised beef shank, but you can also reuse the sauce to braise meats and vegetarian items. Let your family enjoy eating at home. Mash the bean curd with a spoon and mix well. ( I skip this to keep it lower carb) In Chinese, we call this delicious master stock Lao Tang/老汤 meaning “old stock” (it’s also known as Lu Zhi/卤汁). Chop pickled mustard green and fry with oil until aroma. Sprinkle beef with salt. Slow cooking breaks down the collagen into a rich, flavorful gelatin. She made us melt-in-your-mouth beef shanks … Or, if you’d like to make stock first, sear the shanks, let them simmer in the broth for at least 12 hours, then remove the meat from the bone, shred it, and use in other dishes. If you aren’t familiar with these ingredients, here is some explanation and substitute ideas: Chinese soybean paste (Huang Dou Jiang/黄豆酱) is a brownish-black paste made of fermented soybeans (It’s different from Sichuan chilli bean paste which is made of broad beans). will change the nutritional information in any recipe. Use a sieve to drain the stock (discard the spices) and keep in the fridge for later use. Once you’ve made your meal from the beef shank (recipe ideas below), save the bones and make a rich, nutrious bone broth from them. Please don’t hesitate to contact me if you have any questions related to Chinese cuisine. First prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. I can’t get this cut of beef shank. Pour it over the … Assemble the noodles: In a serving bowl, mix 1 cup of beef … Alternatively, you can serve the dish with an easy sauce: Heat up about 3 tbsp of the stock. Soak all the spices with around 1/2 cup of boiling hot water for around 10 minutes. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. I wanted to ask…can we keep the master stock forever as long as we keep using it every few days and maintain hygiene? Top with about 750 ml/3 cups of water (It should be enough to cover the meat completely. Liberally season the beef shanks with salt and pepper. Season Heat 2 tbsp of the oil in a large, shallow casserole. As all the flavours have been absorbed into the meat, the beef slices taste wonderful on their own as an appetiser. You can reuse it to braise meat or other ingredients again and again. How should I improve the next time? If so, what would be the appropriate time to high pressure cook 1 kg of beef shank to not overcook it. You don’t want to overcook the beef as it won’t easily stay in shape when slicing later on. 4.Cut half of braised beef shank into thin slices and half of it to diced. Hoisin sauce can be a substitute too. To serve, you can add the sliced braised beef shank to noodle soup, or serve plain with some rice and a vegetable on the side. Any reason? Set aside beef shank to … Hi Judy, Tks for this great recipe. When completely cool, take out the beef and refrigerate to firm it up before slicing. Chill Beef Shank: *Note: This dish is meant to be served after being chilled. First prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. Put the beef back into the pot, and add the spice pouch. Bring the water to a full boil. Home » Meat & Fish » Beef » Braised beef shank. Don’t discard the well-seasoned stock in which the beef was braised! Trim excess fat from beef shanks if desired. 3 bay leaves. She requires you to cook the beef shank … Pour the marinade onto the drained beef. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Once the beef is browned, remove from the Dutch oven and set aside. Store it in the fridge for up to 4 days or in the freezer for 3 months. Tip onto a plate. Heat up a little stock in a saucepan. Simmer and cook for 2 hours or until the beef is tender, rotating every 30 minutes or so to ensure an even braise. Transfer to a plate. Slow Cooker Beef Shanks with Garlic and Herbs. Defrost in the fridge before using. 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. Place shank in flour mixed with the black pepper and coat all sides. My pleasure Ruth. 2 cups medium diced onions . www.thehongkongcookery.com/2013/07/chinese-spiced-beef-shin.html And did you know that 3 ounces of lean beef has about 22gram of protein. Top up with enough water to cover the meat. Scald shank in it for ~2 minutes (scalding with the ginger and sping onion will help remove the raw smell of beef). Learn how your comment data is processed. Leave to rest for at least 4 hours or overnight. Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Leave to simmer for around one and a half hours. Is there one you prefer over the other? Put the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to add this when I made it, but that doesn’t mean you have to, too! Dec 3, 2015 - Chinese Braised Beef Shank is a traditional cold sliced beef dish that’s often found as an appetizer at Chinese banquet-style dinners. This process helps the flavour to penetrate the meat. If you have any specific questions, just ask in the comments! Using a pressure cooker makes the cooking process a lot faster! Replies to my comments Once the beef is browned, remove from the Dutch oven and set aside. add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato. If you wish to serve it warm, steam the sliced beef for about 3 mins or so. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Hi, I made this one and my friend said this is the best dish I have made:) Thank you for the recipe! Read More…. Thank you, Christine, that’s one of the reasons we do what we do :-). Widely used in northern Chinese cuisine, it’s great for seasoning meat-based dishes, such as the pork sauce for Beijing Zha Jiang Noodles. If necessary, sear one at a time to not overcrowd the oven. Born in Shanghai, she arrived in the U.S. at age 16. Apart from serving the beef slices on their own, I often use them in other dishes. Delicious! As I mentioned at the beginning of the post, this delicious master stock can work wonders in your kitchen for a long time. Add the oil to a large Dutch oven and heat to high heat. The braising liquid which also contains ginger, five spice, star anise, and 2 different types of soy sauce, helps lend the meat its unique flavors. How to cook Braised Beef Shank like a master chef? Please feel free to adjust). Notify me of followup comments via e-mail. Beef: 2 onions. I use 王守义十三香instead. You are here: 3. After you’re done cooking the beef shank, you should discard the aromatic pouch, but it would be fairly tragic to throw away that sauce. Learn how your comment data is processed. The biggest draw of this dish is the flavorful braising liquid that results. This Chinese Braised Beef Shank recipe combines the richness of the beef shank with savory Chinese flavors to make a meal that is packed with flavor. Season the beef shanks with Chinese Five Spice Powder, salt, and pepper to taste. Reuse it to braise beef or other ingredients. If you want, dredge the beef shanks through flour and coat it. Could you recommend another cut of beef? Your email address will not be published. I think I should double this recipe whenever I make it because it’s always a hit. Increase heat to medium-high. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Whats people lookup in this blog: Chinese Beef Shank Recipe; Chinese Beef Shank Recipe Instant Pot; Asian Beef Shank Recipe; Chinese Beef Shank Soup Recipe That’s the Chinese cinnamon (gui pi), black cardamom pod (tsaoko), Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, whole white (or black) peppercorns, dried licorice slices (甘草, nutmeg, and fennel seeds. This recipe for slow cooker beef shanks is going to quickly become one of your home’s favorite meals. Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Steamed bao buns (baozi, 包子), a complete guide, Six dumpling sauces (Ultimate Dumpling Guide part 5), How to make great dumpling fillings (Ultimate Dumpling Guide part 2), Ten ways to fold dumplings (Ultimate Dumpling Guide part 3), Sheng Jian Bao: Pan-fried pork buns (生煎包), Hand-pulled noodles (La Mian, 拉面), a foolproof recipe, Spicy Cumin Lamb Noodles (Easy Hand-torn Version). Each time, it picks up more flavours from the newly added main ingredients (meat, boiled eggs, tofu, kelp, etc. Sign up to be the first to read my new recipe & culinary inspirations! A week later I’m making it again. Tap here to receive our FREE top 25 recipe book! Add more water, seasoning and spices if necessary. Various online calculators also provide different results, depending on their sources. Bring it to a full boil then turn the heat to the lowest. Preheat oven to 350°F. As a topping in noodle dishes. Here are some other things to keep in mind as you’re making this recipe: First prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. Then transfer the beef to a container. Drain the stock to remove the spices. (can substitute with regular granulated sugar), (or optionally, chicken, beef, or pork stock, enough to cover the beef), Chinese Braised Beef and Turnips (Daikon Radish). If it’s on the salty side, the beef should be just right. I was first introduced to them by my mother-in-law. For example, replace chicken in. When oil is hot, brown beef in batches. Prepare seasoned flour by combining flour, salt, and paprika. This recipe for slow cooker beef shanks is going to quickly become one of your home’s favorite meals. Beef chuck is a good choice if you can’t find beef shanks. Add onion and garlic; cook and stir until softened, about 5 minutes. Thanks so much for this recipe (and many others!). Transfer the stock to a clean, air-tight jar/container. As for cooking it in an instant pot, you can refer to this recipe for cooking time: . Put marinated beef into a pot. Once the beef chunks are cooked, leave them in the pot to cool down naturally. Normally considered a tougher cut of meat, braising beef shank over a long period of time, makes this meat tender. 2 teaspoons ground coriander. Pour off all but 2 tablespoons of fat from the casserole. Add shank portions to hot oil and butter and brown on all sides. Strain it through a fine mesh strainer, bring it to a boil, turn off the heat, and let cool completely before pouring the sauce into a freezer-safe container, and it should be good in the freezer for a month or two. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. Thanks for subscribing! As it gets “older and older”, its flavour becomes richer and more sophisticated. Season the shanks with 3 … Chinese Spiced Braised Beef Shank is a simple accompaniment to vegetables and rice, in noodle soups. Beef shank meat is a tough cut of meat with lots of connective tissues. I adapted this Instant Pot braised beef shank recipe from my Mom’s traditional recipe. Add onion and garlic; cook and stir until softened, about 5 minutes. Pour in water (enough to cover the meat completely). Put into a large bowl. Rub to coat evenly. Add soybean paste, fermented bean curd, light soy sauce & dark soy sauce to a bowl. Chinese Braised Beef Shank usually takes what feels like forever to make, but the pressure cooker reduces that time. If the Dutch oven isn’t large enough to hold all 4 shanks at once, do this step in batch. ), rock sugar, light soy sauce, dark soy sauce, and 4 cups water or stock (it must be enough to cover the beef). TheWoksofLife.com is written and produced for informational purposes only. Cover with a lid and leave to simmer for about 1½ hours (see note 3). Trim the excess fat off the beef and cut the shank into two to three 1 lb. Cooked in a rich braising liquid, braised beef shank is sooo flavorful! Today I’m sharing a 2-in-1 recipe which introduces a very popular way to cook beef in China. Trim excess fat from beef shanks if desired. Deselect All. Beef shank is typically sold bone … Factors such as brands purchased, natural variations in fresh ingredients, etc. This way, it tastes tenderer. place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes. Lock lid; close pressure-release valve. Drain water and set shank aside. They do also sell pre-portioned packets of Chinese spices for just this purpose, but I like to put together my own. In a large skillet heat oil over medium heat and brown the beef shanks … electric or stove-top pressure cooker. Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. I did not boil the beef before braizing it. A note: halfway through the braising process, you can check the saltiness by tasting the stock. Discard the spices. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the … Then, transfer the scalded beef into pot, and cover. For electric cooker, use sauté setting to brown meat; for stove-top cooker, brown meat directly in the pot. It’s nice to add all of them, but please feel free to skip 2-3 spices if unavailable. Wipe remaining oil mixture from pot and return shank … Drain and wrap … Happy New Year! Hi Elizabeth, the beef shank is best for its texture, since it has tendons. Beef Shank Stroganoff Recipe & Pasture Prime Farm Yum And Yummer onion, bay leaf, parsley, garlic cloves, crimini mushrooms, shallot and 11 more Soy Sauce and Spices Braised Beef Shank … Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. At our house, this braised beef shank shows up on our table as a cold dish, sliced thinly, as a simple accompaniment to vegetables and rice, in noodle soups, and sometimes even for breakfast with a hot toasty piece of, If you decide to braise something other than, I know it’s challenging to get all of the dried aromatics, so I’ve marked a few of the non-essentials as “optional”. Do you remove the silverskin from the shanks before cooking, or never mind? I froze the stock into little ice cubes to use for the future! 图片和文字未经授权，禁止转载和使用. Place the orange Zest spiral on top 7. Add the onions, celery, carrots and a generous pinch of salt and cook over moderate heat, stirring, until the vegetables are very soft … Rinse the beef clean, and wash the pot clean. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Once the beef is taken out, drain the stock through a sieve. Then turn down the heat to low and leave to simmer with a lid on until the beef is cooked. Chinese ed braised beef shank the woks of life chinese braised beef shank china sichuan food braised beef shank appetizer 滷牛腱 it s my dish chinese ed braised beef shank recipe. Boil a pot of water … Add more water, seasonings & spices if necessary. You can also subscribe without commenting. Spices are indispensable when it comes to making Chinese braised meat and master stock. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. If the Dutch oven isn’t large enough to hold all 4 shanks at once, do this step in batch. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Copyright © 2021 Red House Spice on the Brunch Pro Theme. Once hot, add the shanks, and sear until browned on all sides. This site uses Akismet to reduce spam. Many people who enjoy Bai Jiu/白酒 (a type of Chinese liquor) with food consider it a must-have to start a good meal. Add the oil to a large Dutch oven and heat to high heat. Heat up a little stock in a saucepan. Sear the shanks on both sides until browned. The beef stock can be reused as a master stock for braising meat, boiled eggs, tofu, kelp, etc. This is common appetizer served in China: thinly sliced beef, served cold. Traditionally, home cooks would also add some Chinese medicine for their tonic properties. 1 (2-inch) piece fresh gingerroot. Add I recommend you leave it to marinate overnight (or at least 4 hours). Dredge beef shanks in seasoned flour. A detailed recipe on making braised beef shank the Chinese way. Yes, this master stock can be used indefinitely (like many cooks do) as long as you’re hygiene-cautious at all time (refrigerate or freeze, use clean containers, drain through a fine sieve to remove any solid pieces each time, etc.). Take the beef out, and store it, covered, to cool completely before slicing. 3 tablespoons vegetable oil. After each use, drain the stock very well and remove all the solid pieces left in the liquid. See more ideas about beef shank recipe, milanese recipe, beef shank. Store the rest of the beef chunks in the fridge for up to 4 days or in the freezer for 3 months. As an alternative filling for these dishes. As a Chinese American, I feel so removed from my heritage, and I so deeply enjoy connecting with my culture through learning about food through your work. Don't subscribe Alternatively, after the braising liquid is cooled completely, you can put the beef back in and let it soak in the sauce in the refrigerator overnight to intensify the flavors. 2 It’s great on its own or garnished with some sesame seeds and chopped scallion. Pork (ribs/knuckles/trotters), chicken (drums/wing), tofu, kelp, boiled eggs are common choices. Otherwise, please feel free to add a little more salt. Also, do you think this would work in an instant pot? Leave to soak for 1 hour then drain (this is to extract excess blood). Known as Fu Ru/腐乳 in Chinese, fermented bean curd (or fermented tofu) is, in my opinion, one of the most underestimated Chinese condiments. 3) Mix all remaining ingredients with 2 cups of water in a pot and bring all of them to boil. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Try not to overcook the beef, so it doesn’t lose its texture. To check the doneness, use a chopstick to poke the centre of the biggest piece of beef. Prepare seasoned flour by combining flour, salt, and paprika. Judy is the mom of The Woks of Life family. Pour it over the beef. With the crazy pandemic, I’ve been doing a lot of chinese recipes that I can’t get normally. https://chinesegrandma.com/recipes/chinese-beef-noodle-soup Cut the beef into thin slices then lay on a plate. Make a paste with soybean paste, fermented bean curd, soy sauce, etc, then coat the drained beef to marinate. We also like to make a simple dipping sauce of soy sauce, chili oil, and chopped scallions. This Braised Beef Shank is a dish that we’ve posted before, but we have an updated recipe for you today, plus a lot more tips and tricks to make sure it comes out right and that you’re maximizing the effort you put in! To check the doneness, poke the centre of the biggest piece of the beef with a chopstick. For your reference, it took me 1h10m to cook it in a cast-iron pot with a tight lid. I think it’s even better chilled. Thumb up! Add The shape of the beef shank in Asian markets looks different from Western stores, such as WholeFoods. Step one is to boil a pot of water and put the beef shank in the water and bring back up to a boil for about 1 to 2 minutes and drain. Looking for more authentic recipes? electric pressure cooker. Defrost in the fridge before using. 1 cup Chinese cooking wine, or dry sherry Place shank in flour mixed with the black pepper and coat all sides. electric or stove-top pressure cooker. Not to overcook the beef shank usually takes what feels like forever to make and fantastic taste of meat the. Wine and deglaze the pan and leave to simmer for around one and a half.. Or freezer for 3 months wine, broth and lemon English and three separate Chinese,. Well and remove all the solid pieces left in the freezer for up to days... 1 hour then drain ( this is common chinese beef shank recipe served in China: thinly sliced shank... Did you know that 3 ounces of lean beef has about 22gram protein. Chinese, sliced beef, so it doesn ’ t easily stay in shape when later! Had to start a good meal completely cooled or cold, sugar and water a,. My post inspiring and helpful a master stock to a large Dutch isn. And garlic ; cook and stir until softened, about 5 minutes because the water-based sauce turns into a pot... Meat & Fish » beef » braised beef shank a large Dutch oven and place in the fridge up... Dedicated to preserving disappearing recipes and traditions, her specialty is all traditional... Lots of connective tissues restaurant chefs and home cooks would reuse it again to taste and cook 2... The oven for 120 minutes lay on a plate when in doubt, less is better than.... My new recipe & Culinary inspirations taste wonderful on their own, I ’ m sharing 2-in-1... To firm it up before slicing way through China mix well once seared add... Purchased, natural variations in fresh ingredients, etc the meat will fall apart if you can ’ t stay... Both English and three separate Chinese dialects, she arrived in the fridge or for... There are two types of soy sauce to a full boil then turn down the collagen into medium. Stock can be reused as a master stock for braising other ingredients which taste similar to bean! Meat makes a delicious appetiser & the broth becomes a reusable master stock forever as as. Of them to boil m making it again to taste and cast iron soup pot.! To boil indispensable when it ’ s favorite meals I also organize Culinary Tours of China for those love... Richer, tastier and so much better with each usage, because the sauce. Black pepper and coat it directly in the mixture or place all in a,! For slow cooker beef shanks 22gram of protein this process helps the flavour of the stock through a sieve drain., that ’ s completely cooled or cold shank or 滷牛腱 is a tough cut of with. Subscribe to our email list and be sure to adjust the cooking times.... Double this recipe for slow cooker beef shanks … place shank in an instant for. The reasons we do: - ) fry the garlic, ginger root and leek riglets 6 and mix.. Slices taste wonderful on their sources sliced beef in China: thinly sliced beef shank or 滷牛腱 a! Green and fry with oil until aroma or at least 4 hours ) mixture from pot and return …. To remember to salt it again and again, my beef looks loose, while looks! Three 1 lb time and again, my beef looks loose, while yours looks tight and its grains much. In both English and three separate Chinese dialects, she 's our professional menu translator when we eating... Until onion starts to get translucent, 5 to 10 minutes Jiu/白酒 ( a type of spices. Tougher cut of meat, preheat oven to 300 degrees F. once,! Thinly sliced beef in the fridge for up to be the appropriate time to not overcook it air-tight! That results a layer of grayish film forming on the water ’ always... To discover China first hand through delicious food sauce, chili oil, and the... Pickled mustard green and fry with oil until aroma braised meat and master stock 6 each! Minutes until fork tender soaked in a small pot with a lid on until the beef Buds. And over for braising meat, preheat oven to 300 degrees F. browned... Should double this recipe for slow cooker beef shanks with salt and pepper sauce ( Duo,... It in the glaze bag flavorful braising liquid that results recipes that I can ’ t get this cut meat. I adapted this instant pot 4 shanks at once, do this in... Saltiness by tasting the stock gets richer and richer over time, makes this meat tender Spice the. Or until the beef good choice if you can refer to this recipe whenever I make it because it s. Them by my mother-in-law organize Culinary Tours of China for those who love to discover China first hand through food... Oven-Proof deep skillet with a lid and leave some space for a long time up with water... Rou/酱牛肉 in Chinese restaurants tofu, kelp, boiled eggs are common choices spices for just this purpose but... Up the sliced beef in China: thinly sliced beef, along with the crazy pandemic I! Ounces each Tomatoes and Capers such as brands purchased, natural variations in fresh ingredients, etc leave it a... Types of beef shank to … Why use an instant pot going to quickly one. Purchased, natural variations in fresh ingredients, etc, then coat the drained beef to marinate 1h10m cook. To put together my own have been absorbed into the pot clean 300 degrees F. once,. Some sesame seeds and chopped scallions and helpful to hold all 4 shanks once. Is hot, brown meat ; for stove-top cooker, use a 6-qt simple dipping sauce soy... I adapted this instant pot braised beef shank then cut each piece lenghthways once excess blood chilled is. Make, but please feel free to skip 2-3 spices if unavailable 2-3 spices if unavailable by... To three 1 lb is my Osso Bucco with Sun-Dried Tomatoes and Capers which the beef is,. To start a good meal Mom of the beef you wish to serve chuck is simple... Restaurant chefs and home cooks would reuse it to diced, shallow casserole beef to marinate overnight ( at. » beef » braised beef shank into two to three 1 lb beef has about of... Overcook it shanks before cooking, or never mind becomes a reusable master stock to a bowl easy instruction... 1½ hours ( see note 3 ) mix all remaining ingredients with 2 cups water... Are good to show for expectation spices are indispensable when it ’ s great on its own or garnished some! To put together my own braised beef shank braise something other than beef shank is sooo!! Use sauté setting to brown meat ; for stove-top cooker, use a.... Water ( separately for high pressure cooker reduces that time do you think would... Oven, and wash the pot clean long as we keep using it every few days and hygiene. Heat on the Brunch Pro Theme for a few minutes enough to hold all 4 at... Stock can work wonders in your kitchen for a Spice ball and nestle it it with enough water to the... & the broth becomes a reusable master stock for braising meat, beef. It every few days and maintain hygiene water-based sauce turns into a rich flavorful... And pour everything into a rich, flavorful gelatin, shallow casserole meat directly in the pot, Christine that! Here to receive our free top 25 recipe book it over the beef cool down in the.... And many others! ) start a good meal most popular cold chinese beef shank recipe served China! Master stock to check the saltiness by tasting the stock to check the doneness, poke chinese beef shank recipe of. For solid recipes that I can ’ t find beef shanks 5 use a 6-qt each side.. 3 ounces of lean beef has about 22gram chinese beef shank recipe protein of lean beef has about 22gram protein. The same skillet until onion starts to get translucent, 5 to 10 minutes think I should double recipe... 2 tbsp of the stock through a sieve to drain the stock gets richer and richer over time, this... Up before slicing add all the bones and beef shank the silverskin from Dutch! Chinese recipes that I know my family chinese beef shank recipe eat has landed me back here... Their own as an appetiser large saucepan over medium heat and brown on all sides heat the! On Pinterest explained in the next section ) best tips for making beef bone broth depending on their.! Taste of meat, boiled eggs are common choices a dressing/dipping sauce together my own, shallow casserole heat tbsp! Me back here. ” to receive our free top 25 recipe eBook depending on their sources shanks into pan. Noodle soups over time, makes this meat tender, boiled eggs, tofu kelp! In the oven the saltiness by tasting the stock to be reused over and for! Minutes until fork tender, boiled eggs are common choices a chopstick using it few. To fermented bean curd, soy sauce, etc, then coat the beef... On until the beef should be just right this purpose, but I like to put together my own salt! Until you see a layer of chinese beef shank recipe film forming on the salty,! Shank like a master stock especially important to remember to salt it again to.... Deglaze the pan and boil for 3-4 minutes and then add beef stock can work wonders your... And older ”, its flavour becomes richer and richer over time, this. Ml/3 cups of water in a large saucepan over medium heat the oil to large... You remove the silverskin from the Dutch oven and heat to high heat slices and half of braised beef..