Braised beef shank in Chinese master sauce
Souped Up Recipes · ♥ 2K likes · 45K views · 11 min video
Read about shank in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 pieces boneless beef shank
- water
- 2 slices sand ginger
- 1 whole star anise
- 1 whole cinnamon stick
- 2 whole bay leaves
- 1 whole gardenia pod (optional)
- 2 whole cloves
- ½ tsp white peppercorns
- ½ tsp fennel seeds
- 2 tbsp Sichuan peppercorns
- ¼ cup red dried chilies
- 2 inches ginger
- 5 cloves garlic
- 2 whole scallions
Fill a big pot with water, add the beef, turn the heat to high and partially cover; it takes 10 to 15 minutes to come to a boil.
Choosing the cut
- 2 tbsp oil
Set a clay pot over medium heat with a couple of tablespoons of oil and stir all the spices and aromatics for two to three minutes.
Frying the aromatics in a clay pot
- 2 l Chinese master brine
Pour in two litres of the Chinese master brine and bring to a boil on medium.
Turn off the blanching pot, lift the beef straight out and transfer it into the clay pot.
- 1½ tbsp soy sauce
- ½ tsp salt
- 1 tbsp dark soy sauce
Taste and adjust the sodium, which should be a lot saltier than normal so the flavour goes into the meat, using soy sauce, salt, dark soy sauce, cooking wine and rock sugar.
- 2 tbsp Chinese cooking wine
- 2 tbsp rock sugar
Turn the heat to the lowest and simmer; beef shank takes 2 hours.
- ⅓ cup braising liquid
Take the beef out and chill it in the fridge overnight; reserve a third of a cup of the braising liquid and save the rest of the brine for the next use.
Chilling the beef, keeping the brine
- 5 cloves garlic
- red hot chili oil
- 2 tbsp seasoned sweet soy sauce
The next day grate the garlic and mix it with the reserved braising liquid, the chili oil and the seasoned sweet soy sauce; set aside.
- cilantro
Slice the chilled firm beef thinly, line the slices up on a plate, top with diced cilantro and serve with the dipping sauce.