Beef shank

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Beef shank

Published: May sixteen, 2017 Last Up to date: May possibly 29, 2019
By Judy 41 Feedback

This Braised Beef Shank is a dish that we’ve posted prior to, but we have an updated recipe for you today, plus a great deal a lot more tips and tricks to make certain it comes out right and that you’re maximizing the effort you place in!

At our property, this braised beef shank demonstrates up on our table as a cold dish, sliced thinly, as a easy accompaniment to vegetables and rice, in noodle soups, and occasionally even for breakfast with a sizzling toasty piece of you tiao or scallion pancakes (great instances are had by all on these days).

But as we talked about in our previous post, this is a traditional dish that’s typically served as an appetizer at Chinese banquet-fashion dinners. It’s also a excellent way to make a meat dish in advance, and ideal for the Chinese style of eating where meat can be far more of an accentuator than the principal occasion.

The most significant draw of this dish is the flavorful braising liquid that final results. Not only do you get the completely cooked braised beef shank, but you can also reuse the sauce to braise meats and vegetarian products. Here’s a helpful listing!

  • Perfect meats to braise: beef shank, oxtails, chicken drumsticks, chicken wings, chicken gizzards, duck wings, pig’s ears and trotters, pork bones — genuinely virtually anything at all, but those typically scrapped meats are specifically transformed into luscious goodness by a trip by way of this braising liquid!
  • Vegetarian items to braise: tofu, seaweed knots, eggs, lotus roots, bean threads, peanuts, and soybeans

If you decide to braise some thing other than beef shank, just be certain to modify the cooking times accordingly. If you have any distinct questions, just inquire in the comments!

Right here are some other items to maintain in thoughts as you’re producing this recipe:

  • I know it’s tough to get all of the dried aromatics, so I’ve marked a handful of of the non-essentials as “optional”
  • Soon 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. Strain it by means of a fine mesh strainer, carry it to a boil, turn off the heat, and let great totally before pouring the sauce into a freezer-protected container, and it should be very good in the freezer for a month or two.
  • When utilizing the stored sauce, you’ll need to have to replenish every thing (beef shank aside) by no much more than half of the authentic recipe. It’s especially essential to don’t forget to salt it yet again to taste. When in doubt, less is much better than a lot more. The sauce will become richer, tastier and so a lot much better with each usage, simply because the water-based sauce turns into a stock-based sauce. Of course, you can use stock instead of water to begin with!
  • Don’t slice the braised beef shank until it’s completely cooled or cold. The meat will fall apart if you try to slice it when it’s nonetheless scorching.
  • two little pieces Chinese cinnamon (gui pi)
  • 1 black cardamom pod
  • tablespoon Sichuan peppercorns
  • two star anise pods
  • 8 cloves
  • 1 piece dried tangerine peel
  • 2 bay leaves
  • one teaspoon total white (or black) peppercorns
  • three dried liquorice slices () – optional
  • 1 complete nutmeg – optional
  • 1 tablespoon fennel seeds – optional
  • 2 pounds beef shank
  • three slices fresh ginger
  • cup Shaoxing wine
  • 5 cloves garlic
  • 4 scallions, lower into huge pieces
  • 15 grams rock sugar (can substitute with typical granulated sugar)
  • cup light soy sauce
  • two tablespoons dark soy sauce
  • About four cups water (or optionally, chicken, beef, or pork stock), ample to cover the beef
  • Salt, to taste (about 1 teaspoon)

Initial prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. That’s the cinnamon, cardamom pod, Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, total white peppercorns, dried liquorice slices, nutmeg, and fennel seeds.

They do also promote pre-portioned packets of Chinese spices for just this goal, but I like to put together my personal.

Up coming, minimize your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Place the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Shut off the heat and pour almost everything into a colander in the sink. Rinse the beef clean, and wash the pot clean.

Place the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to add this when I manufactured it, but that doesn’t indicate you have to, also!), rock sugar, light soy sauce, dark soy sauce, and four cups water or stock (it must be adequate to cover the beef). Also add salt to taste.

Bring every thing to a boil, then flip the heat down to a very slow simmer. Let it simmer for 60 to 90 minutes until finally fork tender.

Consider not to overcook the beef, so it doesn’t shed its texture. Take the beef out, and store it, covered, to awesome completely just before slicing.

Alternatively, following the braising liquid is cooled completely, you can place the beef back in and let it soak in the sauce in the refrigerator overnight to intensify the flavors.

To serve, you can include the sliced braised beef shank to noodle soup, or serve plain with some rice and a vegetable on the side. We also like to make a easy dipping sauce of soy sauce, chili oil, and chopped scallions.

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