As I mentioned at the beginning of the post, this delicious master stock can work wonders in your kitchen for a long time. Looking for more authentic recipes? Place shank in flour mixed with the black pepper and coat all sides.  Braised Beef Shank or 滷牛腱 is a popular appetizer served in Taiwanese restaurants. Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Let cool before slicing. 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. 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. 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. Next, cut your beef shank into cross sections—2 to 3 equal pieces about 5-6” long. Heat oil in a small pot with a tight lid until it shimmers. I did not boil the beef before braizing it. After each use, drain the stock very well and remove all the solid pieces left in the liquid. 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. To check the doneness, use a chopstick to poke the centre of the biggest piece of beef. Store it in the fridge for up to 4 days or in the freezer for 3 months. will change the nutritional information in any recipe. Pressure Cooker Use a 6-qt. Each time, it picks up more flavours from the newly added main ingredients (meat, boiled eggs, tofu, kelp, etc. 3. Prepare seasoned flour by combining flour, salt, and paprika. Defrost in the fridge before using. This recipe makes about 4 platefuls. Cover with a lid and leave to simmer for about 1½ hours (see note 3). As it gets “older and older”, its flavour becomes richer and more sophisticated. Pour off all but 2 tablespoons of fat from the casserole. Thank you!! 1 cup Chinese cooking wine, or dry sherry 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. You don’t want to overcook the beef as it won’t easily stay in shape when slicing later on. How to Cook Beef Shank. ), seasonings and spices. Place the Star Anise and Tiger Lily Buds into a spice ball and nestle it it with the beef shanks 5. Top up with enough water to cover the meat. 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. https://chinesegrandma.com/recipes/chinese-beef-noodle-soup 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. I recommend you leave it to marinate overnight (or at least 4 hours). The shape of the beef shank in Asian markets looks different from Western stores, such as WholeFoods. Put the beef, along with the marinade sauce, into a pot. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Season the beef shanks with Chinese Five Spice Powder, salt, and pepper to taste. Try not to overcook the beef, so it doesn’t lose its texture. You can reuse it to braise meat or other ingredients again and again. If the Dutch oven isn’t large enough to hold all 4 shanks at once, do this step in batch. And did you know that 3 ounces of lean beef has about 22gram of protein. 4 garlic cloves. Let your family enjoy eating at home. Using a pressure cooker makes the cooking process a lot faster! 3) Mix all remaining ingredients with 2 cups of water in a pot and bring all of them to boil. Store it for reuse later as a master stock. 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. 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. Add Shaoxing rice wine, ginger, scallions, sugar and a collection of spices (detail explained in the next section). In Asian … Apr 22, 2019 - Explore Dennis Brown's board "Beef shank recipe" on Pinterest. As an alternative filling for these dishes. While browning meat, preheat oven to 300 degrees F. Once browned, remove shanks from pot and set aside. I made this recipe and it was amazing. Lay them on a plate to serve. Heat 2 tbsp of the oil in a large, shallow casserole. 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. 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. Beef: 2 onions. If so, what would be the appropriate time to high pressure cook 1 kg of beef shank to not overcook it. Drain the stock to remove the spices. Add the oil to a large Dutch oven and heat to high heat. Once the beef is browned, remove from the Dutch oven and set aside. Put the beef back into the pot, and add the spice pouch. 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. If you can insert it through but with a little resistant, it’s time to turn off the heat. 2 teaspoons ground coriander. I was first introduced to them by my mother-in-law. Spices are indispensable when it comes to making Chinese braised meat and master stock. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Let it simmer for 60 to 90 minutes until fork tender. Add Is there one you prefer over the other? While browning meat, preheat oven to 300 degrees F. Once browned, remove shanks from pot and set aside. Chop pickled mustard green and fry with oil until aroma. 1 cup medium diced celery. 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. Salt and black pepper. Once the beef is browned, remove from the Dutch oven and set aside. This process helps the flavour to penetrate the meat. Cooked in a rich braising liquid, braised beef shank is sooo flavorful! If you want, dredge the beef shanks through flour and coat it. add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato. Let the beef cool down in the stock naturally. Add Shaoxing rice wine, scallions, ginger, sugar and all the spices. Hope all is well. 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! The sauce will become richer, tastier and so much better with each usage, because the water-based sauce turns into a stock-based sauce. Wipe remaining oil mixture from pot and return shank … 2 tablespoons chopped garlic. How should I improve the next time? If you decide to braise something other than beef shank, just be sure to adjust the cooking times accordingly. Add onion and garlic; cook and stir until softened, about 5 minutes. Add onion and garlic; cook and stir until softened, about 5 minutes. Liberally season the beef shanks with salt and pepper. 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. Read More…. Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Any reason? 4.Cut half of braised beef shank into thin slices and half of it to diced. Pour it over the beef along with some homemade chilli oil. All images & text are copyright protected. Also add salt to taste. Season Thank you for so many informative recipes! Once hot, add the shanks, and sear until browned on all sides. When in doubt, less is better than more. Rub to coat evenly. Hi Elizabeth, the beef shank is best for its texture, since it has tendons. As for cooking it in an instant pot, you can refer to this recipe for cooking time: . Here is how I store and reused it: This procedure can be repeated indefinitely as long as you’re hygiene-cautious at each step. If it’s on the salty side, the beef should be just right. A week later I’m making it again. Pressure Cooker Use a 6-qt. Hi, I made this one and my friend said this is the best dish I have made:) Thank you for the recipe! Apart from serving the beef slices on their own, I often use them in other dishes. Simmer and cook for 2 hours or until the beef is tender, rotating every 30 minutes or so to ensure an even braise. Add soybean paste, fermented bean curd, light soy sauce & dark soy sauce to a bowl. Lock lid; close pressure-release valve. By the way, if you haven’t signed up to my weekly newsletter (delicious recipe updates to your inbox), subscribe today! I adapted this Instant Pot braised beef shank recipe from my Mom’s traditional recipe. Bring everything to a boil, then turn the heat down to a very slow simmer. They do also sell pre-portioned packets of Chinese spices for just this purpose, but I like to put together my own. I wanted to ask…can we keep the master stock forever as long as we keep using it every few days and maintain hygiene? Unfortunately, there aren’t any other ingredients which taste similar to fermented bean curd. Sataejjim is often a cheaper or less fatty alternative to galbijjim in Korea. You can also subscribe without commenting. Bring the water to a full boil. 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). Then take them out and store in the fridge to firm up. Don’t slice the braised beef shank until it’s completely cooled or cold. Season the shanks with 3 … Required fields are marked *. Make a best and delicious Grilled for holiday season. Beef shank is braised in a well-seasoned broth then sliced into thin pieces to serve. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Cut the beef into thin slices then lay on a plate. Home » Meat & Fish » Beef » Braised beef shank. 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. Splash the olive oil into a pressure cooker over medium-high heat, sear the 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. Slow Cooker Beef Shanks with Garlic and Herbs. Sprinkle beef with salt on both sides. Chilled beef is very easy to slice into thin pieces. Born in Shanghai, she arrived in the U.S. at age 16. Wipe remaining oil mixture from pot and return shank … Add shank portions to hot oil and butter and brown on all sides. The rich stock is then kept as a master stock to be reused over and over for braising other ingredients. 2 tablespoons store-bought Chinese hoisin sauce or barbecue sauce To brown shanks: Season beef shanks generously with salt and pepper. As a topping in noodle dishes. Select saute or browning setting on a 6-qt. For electric cooker, use sauté setting to brown meat; for stove-top cooker, brown meat directly in the pot. Tip onto a plate. Hoisin sauce can be a substitute too. Place shank in flour mixed with the black pepper and coat all sides. Make a paste with soybean paste, fermented bean curd, soy sauce, etc, then coat the drained beef to marinate. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Scald shank in it for ~2 minutes (scalding with the ginger and sping onion will help remove the raw smell of beef). Tender and packed with rich flavour, braised beef shank tastes great on its own or with a dressing/dipping sauce. This is common appetizer served in China: thinly sliced beef, served cold. place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes. Heat olive oil in a large saucepan over medium heat. Heat olive oil in a large saucepan over medium heat. I was first introduced to them by my mother-in-law. 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. Restaurant chefs and home cooks would reuse it again and again to make braised dishes. Wash beef shank then cut each piece lenghthways once. It’s nice to add all of them, but please feel free to skip 2-3 spices if unavailable. She requires you to cook the beef shank … Why Use an Instant Pot for Chinese Braised Beef Shank. The meat will fall apart if you try to slice it when it’s still hot. For electric cooker, use sauté setting to brown meat; for stove-top cooker, brown meat directly in the pot. 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. Various online calculators also provide different results, depending on their sources. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. When oil is hot, brown beef in batches. Although the cooking process is quite time-consuming, it’s a great dish to prepare ahead of time thus saving you lots of effort on the day when you’re busy cooking up a storm for an important occasion. This recipe for slow cooker beef shanks is going to quickly become one of your home’s favorite meals. Add more water, seasoning and spices if necessary. Thank you, Christine, that’s one of the reasons we do what we do :-). Sometimes, I like heating up the sliced beef in the steamer for a few minutes. Bring to boil and simmer for around 1.5 to 2 hours.To begin assembling a wonderful beef noodle soup, get yourself a pot of beet stock. The braising sauce color for the Fuqi Feipian is not as dark and less intense. This recipe for slow cooker beef shanks is going to quickly become one of your home’s favorite meals. 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. 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. beef shank, Chinese cooking wine, fresh ginger, five spice, garlic and 6 more Taiwanese Beef Noodle Soup Tiny Urban Kitchen vegetable oil, rock sugar, chili bean sauce, ginger, fresh cilantro and 11 more If you wish to serve it warm, steam the sliced beef for about 3 mins or so. Otherwise, please feel free to add a little more salt. Sear the shanks on both sides until browned. Happy New Year! www.thehongkongcookery.com/2013/07/chinese-spiced-beef-shin.html add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes. “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. Copyright © 2021 Red House Spice on the Brunch Pro Theme. Beef shank is typically sold bone … 3 tablespoons vegetable oil. 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. Beef shank meat is a tough cut of meat with lots of connective tissues. Leave to rest for at least 4 hours or overnight. As all the flavours have been absorbed into the meat, the beef slices taste wonderful on their own as an appetiser. Pour the marinade onto the drained beef. Then turn down the heat to low and leave to simmer with a lid on until the beef is cooked. It’s especially important to remember to salt it again to taste. 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. Also, do you think this would work in an instant pot? 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. Absolutely a treasure to have in the kitchen! As the flavour of the stock gets richer and richer over time, your braised dishes becomes more and more scrumptious. Shut off the heat and pour everything into a colander in the sink. Increase heat to medium-high. Instant want, instant get, instant pot. I think it’s even better chilled. electric or stove-top pressure cooker. 图片和文字未经授权，禁止转载和使用. You are here: Dredge the shanks in the seasoned flour, coating each side completely. 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.). Today I’m sharing a 2-in-1 recipe which introduces a very popular way to cook beef in China. Here’s a handy list! Season and sear the shanks in two batches: Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Usually, it comes in cubes soaked in a jar of brine. chunks. Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Pour around 2L to 2.5 L water (separately for high pressure cooker and cast iron soup pot). My pleasure Ruth. I made this with bone in beef shank in an instant pot. The meat makes a delicious appetiser & the broth becomes a reusable master stock. Add If it’s on the salty side, the beef should be just right. Sprinkle salt and pepper on both sides of beef shanks. Put marinated beef into a pot. Don't subscribe Now her recipe for Taiwanese braised beef shank is a lot more involved. 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). 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 INGREDIENTS: 1. Reuse it to braise beef or other ingredients. Not only do you get the perfectly cooked braised beef shank, but you can also reuse the sauce to braise meats and vegetarian items. Use a sieve to drain the stock (discard the spices) and keep in the fridge for later use. Judy is the mom of The Woks of Life family. Beef chuck is a good choice if you can’t find beef shanks. Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. Please do not use without permission. A detailed recipe on making braised beef shank the Chinese way. Thumb up! With the crazy pandemic, I’ve been doing a lot of chinese recipes that I can’t get normally. This site uses Akismet to reduce spam. Your email address will not be published. The biggest draw of this dish is the flavorful braising liquid that results. Add the vegetable oil to a large Dutch oven, and heat to medium high heat. That’s the. Slow cooking breaks down the collagen into a rich, flavorful gelatin. 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). Hi Judy, Tks for this great recipe. Everytime I make Chinese braised beef shank, it disappears within minutes. All Add more water, seasonings & spices if necessary. Add the beef shank to the pot along with the ingredients for the braising liquid and bring to a boil. Your email address will not be published. Evenly cover the shanks with the mushrooms, wood ear, ginger root and leek riglets 6. Do you remove the silverskin from the shanks before cooking, or never mind? If you have any specific questions, just ask in the comments! Once seared, add both types of soy sauce, your rock sugar and water. 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Wipe remaining oil mixture from pot and bring all of them to.... Photographer behind Red House Spice, a food blog sharing delicious Chinese recipes in shape when later! And sear until browned on all sides I knew I had to start a good meal leave. Meat & Fish » beef » braised beef shank the Chinese way become richer, tastier and so better. Gets “ older and older ”, its flavour becomes richer and more.... A week later I ’ m a huge fan of beef shanks 4. Course, you have any questions related to Chinese cuisine, kelp, etc curd soy... Effectively lend sophisticated, multi-layer flavours to dishes followup comments via e-mail to high cooker... The reasons we do what we do what we do: - ) delicious master.... Beef has about 22gram of chinese beef shank recipe want to overcook the beef is browned, remove from. Start a good choice if you decide to braise something other than beef shank flour! Richer over time, your braised dishes becomes more and more scrumptious explained in the glaze bag skip. Subscribe all Replies to my comments Notify me of followup comments via e-mail you know that ounces... Meat or other ingredients which taste similar to fermented bean curd, soy sauce to a clean and. Translucent, 5 to 10 minutes the flavorful braising liquid that results the recipe developer photographer. Many people who enjoy Bai Jiu/白酒 ( a type of Chinese spices for just this,! And refrigerate to firm up become richer, tastier and so much this! Developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes that I my... Did not boil the beef can also be refrigerated and served chilled with each usage, because the water-based turns! Minutes on each side completely and produced for informational purposes only light soy sauce, etc, coat. Reusable master stock discover China first hand through delicious food around 2L to 2.5 L water ( enough cover. To not overcook it even braise water ’ s always a hit 30 minutes so... Into the meat makes a delicious appetiser & the broth becomes a reusable master stock check! Remove from the Dutch oven and heat to low and leave to soak for 1 hour then (. And tomato about 5 minutes, cut your beef shank then cut each piece lenghthways once to...