braised beef shank

Chinese Spiced Braised Beef Shank is a simple accompaniment to vegetables and rice, in noodle soups. Cooked in a rich braising liquid, braised beef shank is sooo flavorful!

Chinese Spiced Braised Beef Shank

cinnamon

black cardamom pod

Sichuan peppercorns

star anise

cloves

tangerine peel

bay leaves

peppercorns

liquorice

nutmeg ((optional))

fennel seeds ((optional))

beef shank ((1.1 kg))

ginger

Shaoxing wine

garlic

scallions ((cut into large pieces))

rock sugar ((can substitute with regular granulated sugar))

soy sauce

water

Salt ((to taste, we used about 1 teaspoon))

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. That’s the cinnamon, cardamom pod, Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, whole white peppercorns, dried liquorice slices, nutmeg, and fennel seeds.

Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Put 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 everything into a colander in the sink. Rinse the beef clean, and wash the pot clean.

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!), rock sugar, light soy sauce, dark soy sauce, and 4 cups water or stock (it must be enough to cover the beef). Also add salt to taste.

Bring everything to a boil, then turn the heat down to a very slow simmer. Let it simmer for 60 to 90 minutes until fork tender.

Try not to overcook the beef, so it doesn’t lose its texture. Take the beef out, and store it, covered, to cool completely before slicing.

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.

Chinese Braised Beef Shank is a traditional cold sliced beef dish that’s often found as an appetizer at Chinese banquet-style dinners. It’s great on its own or garnished with some sesame seeds and chopped scallion or as a protein in a noodle soup.

Chinese Braised Beef Shank

beef shank ((about 1 kg))

shaoxing wine

red chili ((sliced))

sugar

cinnamon ((Chinese cinnamon/ceylon preferred))

Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat.

Put the boiled beef shanks in a small, deep saucepan over medium-low heat and add the wine, 2 kinds of soy sauce, star anise, chili, rock sugar, and cinnamon.

Make sure the meat is all coated in the sauce, rolling it around in the pot for a few minutes.

Add enough water to submerge the meat about 2/3 of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.

Turn off the heat and allow the meat to sit in the covered pot for about 2 hours, turning once again halfway through the cooling process.

Then allow the meat to cool completely in the refrigerator, preferably overnight. Take it out of the pot, slice it thinly, and garnish with sesame seeds and scallions.

This easy recipe for Instant Pot Braised Beef Shank yields a tender, flavorful meat that can be paired with noodles, rice or in Chinese Green Onion Pancake Beef Rolls.

Instant Pot Chinese Braised Beef Shank

lbs beef shank (or beef digital muscle)

C Chinese master stock

Clean and trim the beef shank.

Place the beef shank in a large pot of water and bring it up to a rolling boil for about 10 minutes.

You'll start to see lots of impurities float to the top.

Drain the beef shank into a colander and give it a good rinse under cold water, removing the impurities and scum.

Transfer the beef shank into the Instant Pot liner.

Add 1/2 C water and 1 C Chinese master stock.

Place the lid on, set the vent to SEALING and set to MEAT 35 minutes at HIGH PRESSURE.

Top 3 braised beef shank recipes from across the web

The most viewed braised beef shank recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chinese Spiced Braised Beef Shank

Chinese Braised Beef Shank

Instant Pot Chinese Braised Beef Sh...

Top 3 braised beef shank recipes from across the web

The most viewed braised beef shank recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Spiced Braised Beef Shank

Chinese Braised Beef Shank

Instant Pot Chinese Braised Beef Sh...

The most viewed braised beef shank recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine