You don’t want to overcook the beef as it won’t easily stay in shape when slicing later on. Bring it to a full boil then turn the heat to the lowest. 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. Store it for reuse later as a master stock. Great recipe for Chinese Braised Beef Shank (酱牛肉). electric pressure cooker. Add Shaoxing rice wine, scallions, ginger, sugar and all the spices. Once the beef is taken out, drain the stock through a sieve. If your Instant Pot is … Taiwanese Braised Beef Shank (滷牛腱) is a popular cold appetizer that also makes a delicious snack when served thinly sliced. Defrost in the fridge. Restaurant chefs and home cooks would reuse it again and again to make braised dishes. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. It’s nice to add all of them, but please feel free to skip 2-3 spices if unavailable. Beef shank … Heat the oil in a Dutch oven over medium-high heat. To check the doneness, use a chopstick to poke the centre of the biggest piece of beef. Hoisin sauce can be a substitute too. 图片和文字未经授权，禁止转载和使用。. Bring it to a full boil then turn the heat to the lowest. If you want, dredge the beef shanks through flour and coat it. Everytime I make Chinese braised beef shank, it disappears within minutes. Toss the beef in the flour, add 1 tbsp more oil to the … Then, boil the beef shank for 3 minutes to clean and … Don't subscribe When oil is hot, brown beef in batches. 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). Chinese Braised Beef Shank usually takes what feels like forever to make, but the pressure cooker reduces that time. In a large stock pot or braising pot, add the olive oil. As it gets “older and older”, its flavour becomes richer and more sophisticated. Defrost in the fridge before using. Pour the marinade onto the drained beef. Required fields are marked *. ( I skip this to keep it lower carb) 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. Top with about 750 ml/3 cups of water (It should be enough to cover the meat completely. Halfway through, taste the stock to check the saltiness. Add more water, seasonings & spices if necessary. I hope you find my post inspiring and helpful. Your email address will not be published. A note: store the leftover beef (unsliced) in the fridge for up to 4 days or in the freezer for 3 months. Return all to pressure cooker. Home » Meat & Fish » Beef » Braised beef shank. Alternatively, you can serve the dish with an easy sauce: Heat up about 3 tbsp of the stock. Add onion, carrot, green pepper, wine, broth and lemon. The rich stock is then kept as a master stock to be reused over and over for braising other ingredients. When completely cool, take out the beef and refrigerate to firm it up before slicing. As they are delicious in-room temperature, braised beef is also popular travel food and/or snack item in China. As a topping in noodle dishes. I’m always happy to help! Rub to coat evenly. Tip onto a plate.  Braised Beef Shank or 滷牛腱 is a popular appetizer served in Taiwanese restaurants. Sataejjim (사태찜) is a traditional braised dish that’s made with bite sized beef shank meat (satae). Transfer the stock to a clean, air-tight jar/container. Heat 2 tbsp of the oil in a large, shallow casserole. Sear the shanks on both sides until browned. Beef shank is braised in a well-seasoned broth then sliced into thin pieces to serve. Chinese Sticky Rice with Ribs (Lo Mai Fun), Youtiao (Chinese Oil Stick)-Chinese Cruller, Chinese Hamburger(Rou Jia Mo)-Pork Belly Buns, 1 beef shank (around 1500g, bone removed). The meat makes a delicious appetiser & the broth becomes a reusable master stock. Your email address will not be published. Defrost in the fridge before using. Lay them on a plate to serve. Pour in water (enough to cover the meat completely). Here is how I store and reused it: This procedure can be repeated indefinitely as long as you’re hygiene-cautious at each step. Cover, cook on low for 9 hours,'til beef is tender. People serve it as an appetizer, or as toppings to noodle soup. Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Six dumpling sauces (Ultimate Dumpling Guide part 5), How to make great dumpling fillings (Ultimate Dumpling Guide part 2), Steamed bao buns (baozi, 包子), a complete guide, 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. 0. You should be able to insert it through with a little resistant. Usually, it comes in cubes soaked in a jar of brine. Apart from serving the beef slices on their own, I often use them in other dishes. A note: halfway through the braising process, you can check the saltiness by tasting the stock. Add soybean paste, fermented bean curd, light soy sauce & dark soy sauce to a bowl. Get full Garlic-Braised Beef Shanks Recipe ingredients, how-to directions, calories and nutrition review. To check the doneness, poke the centre of the biggest piece of the beef with a chopstick. You are here: A week later I’m making it again. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Please check your email for further instructions. Replies to my comments Absolutely a treasure to have in the kitchen! How to cook Braised Beef Shank like a master chef? Perfect as a side dish with some soy sauce, vinegar, and seaseme oil. Sprinkle beef with salt. The beef stock can be reused as a master stock for braising meat, boiled eggs, tofu, kelp, etc. 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. Pour it over the beef. Bring the water to a full boil. As I mentioned at the beginning of the post, this delicious master stock can work wonders in your kitchen for a long time. 190914 Homemade chinese braised beef. Soak the beef chunks in water to remove excess blood. I have made a large pot of Chinese braised beef shank (Lu Niurou) and I find a shortcut to assemble a beef shank noodle soup. Leave to rest for at least 4 hours or overnight. Liberally season the beef shanks with salt and pepper. Cover with a lid and leave to … Make sure the meat is all coated in the sauce, rolling it around in the pot for a few … Drain the stock to remove the spices. Put all items into a pot. Put marinated beef into a pot. This process helps the flavour to penetrate the meat. You can also subscribe without commenting. Store it in the fridge for up to 4 days or in the freezer for 3 months. Chilled beef is very easy to slice into thin pieces. Thanks for subscribing! A detailed recipe on making braised beef shank the Chinese way. For example, replace chicken in. Each time, it picks up more flavours from the newly added main ingredients (meat, boiled eggs, tofu, kelp, etc. Then take them out and store in the fridge to firm up. All This site uses Akismet to reduce spam. Otherwise, please feel free to add a little more salt. Let the beef cool down in the stock naturally. Select saute or browning setting on a 6-qt. Mash the bean curd with a spoon and mix well. You can reuse it to braise meat or other ingredients again and again. Normally considered a tougher cut of meat, braising beef shank over a long period of time, makes this meat tender. Thanks so much for this recipe (and many others!). Bring to a simmer and cook at a very lazy bubble for 1.5-2 hours. If it’s on the salty side, the beef should be just right. Please feel free to adjust). 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. All images & text are copyright protected. Heat … Don’t discard the well-seasoned stock in which the beef was braised! All images & content are copyright protected. Then turn down the heat to low and leave to simmer with a lid on until the beef is cooked. Soak all the spices with around 1/2 cup of boiling hot water for around 10 minutes. PUBLISHED MAY/JUNE 2014. Wash beef shank then cut each piece lenghthways once. Discard the spices. Great in sandwich as well. Make a paste with soybean paste, fermented bean curd, soy sauce, etc, then coat the drained beef to marinate. Add Shaoxing rice wine, ginger, scallions, sugar and a collection of spices (detail explained in the next section). Store the rest of the beef chunks in the fridge for up to 4 days or in the freezer for 3 months. Season the shanks with salt and pepper. Leave to soak for 1 hour then drain (this is to extract excess blood). As all the flavours have been absorbed into the meat, the beef slices taste wonderful on their own as an appetiser. Read More…. Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and. Learn how your comment data is processed. Deglaze the pot with the sherry and let simmer until about 3/4 of the sherry has boiled off.” – “Strip the meat and any marrow off the shanks and add it to the pot along with the strained braising liquid, beef stock, potatoes, rosemary and thyme. Instant want, instant get, instant pot. The assembling idea comes from very famous Taiwanese beef shank … Transfer to a plate. Notify me of followup comments via e-mail. After each use, drain the stock very well and remove all the solid pieces left in the liquid. Chinese. If you wish to serve it warm, steam the sliced beef for about 3 mins or so. Widely used in northern Chinese cuisine, it’s great for seasoning meat-based dishes, such as the pork sauce for Beijing Zha Jiang Noodles. Pour it over the beef along with some homemade chilli oil. 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). … If you can insert it through but with a little resistant, it’s time to turn off the heat. (pancetta can be fried prior to browning beef to crisp and add back in when … Clean Beef Shank: Bring 2L of water to a boil. Drain and wrap … Season the beef shanks with salt and pepper. SERVES 6. They effectively lend sophisticated, multi-layer flavours to dishes. Press cancel. As the flavour of the stock gets richer and richer over time, your braised dishes becomes more and more scrumptious. Once the beef chunks are cooked, leave them in the pot to cool down naturally. I wanted to ask…can we keep the master stock forever as long as we keep using it every few days and maintain hygiene? Pork (ribs/knuckles/trotters), chicken (drums/wing), tofu, kelp, boiled eggs are common choices. The method and flavor are similar to galbijjim (갈비찜), braised short ribs. Leave to simmer for around one and a half hours. Garnish with finely chopped scallions for visual appeal. This recipe makes about 4 platefuls. Add chilli oil and scallions. Only yummy culinary inspirations & No spam! Chinese Braised Beef Shank is a traditional cold sliced beef dish that’s often found as an appetizer at Chinese banquet-style dinners. Today I’m sharing a 2-in-1 recipe which introduces a very popular way to cook beef in China. Traditionally, home cooks would also add some Chinese medicine for their tonic properties. Store in the fridge or freezer for up to 4 days or in the freezer for 3 months. Otherwise, add a little salt. Your email address will not be published. Reuse it to braise beef or other ingredients. Add more water, seasoning and spices if necessary. 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. Top up with enough water to cover the meat. If it’s on the salty side, the beef should be just right. Please do not use without permission. Spices are indispensable when it comes to making Chinese braised meat and master stock. Put into a large bowl. ), seasonings and spices. If necessary, sear one at a time to not overcrowd the oven. Log in, A very popular cold appetizer in China, Chinese braised beef shank with spices, Slice it thinly and serve directly or with dips (note1), ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Refrigerate until completely firm. Once the beef is browned, remove from the Dutch oven and set aside. Hello!!! Hongshao niurou, which translates as "red-braised beef," is a classic Chinese dish that consists of beef braised in soy sauce and flavored with fragrant whole spices. I have an 8 quart Instant Pot and could fit the whole shank in without cutting it. Sometimes, I like heating up the sliced beef in the steamer for a few minutes. Copyright © 2020 Red House Spice on the Brunch Pro Theme. Braised beef shank is an all-time popular well-liked dish in China. Lock lid; close pressure-release valve. Season the beef shanks with Chinese Five Spice Powder, salt, and pepper to taste. 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). Cut the beef into thin slices then lay on a plate. Put the beef, along with the marinade sauce, into a pot. 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. unsalted butter 1 tsp. My pleasure Ruth. Then transfer the beef to a container. Chinese Braised Beef. Super easy if you have a pot of braised beef shank with the first time master stock (卤水). 图片和文字未经授权，禁止转载和使用. Use a sieve to drain the stock (discard the spices) and keep in the fridge for later use. Please do not use only images without prior permission. … I use three Chinese condiments (soybean paste, fermented bean curd and soy sauce) to make a paste which coats and stays on the beef very well. I recommend you leave it to marinate overnight (or at least 4 hours). Add the oil to a large Dutch oven and heat to high heat. Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. The meat … First prepare a spice packet by securing all of the spices in two tea pouches or by … Once hot, add the shanks, and sear until browned on all sides. 2 tablespoons store-bought Chinese hoisin sauce or barbecue sauce To brown shanks: Season beef shanks generously with salt and pepper. Defrost in the fridge before using. « Snow Skin Mooncake with Custard Filling (冰皮月饼), Pickled Chili Garlic Sauce (Duo Jiao,剁椒) ». I use 10 spices to make my braised beef shank. 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.). 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. Cover with a lid and leave to simmer for about 1½ hours (see note 3). Adjust for medium heat; add oil. If unavailable, you may replace it with sweet flour sauce (Tian Mian Jiang/甜面酱), another type of popular paste made of fermented wheat flour. Unfortunately, there aren’t any other ingredients which taste similar to fermented bean curd. Either way, people eat them as a cold dish. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. Add the vegetable oil to a large Dutch oven, and heat to medium high heat. I made this recipe and it was amazing. Tender and packed with rich flavour, braised beef shank tastes great on its own or with a dressing/dipping sauce. Top with water then add herbs and spices. This way, it tastes tenderer. I froze the stock into little ice cubes to use for the future! In Chinese, we call this delicious master stock Lao Tang/老汤 meaning “old stock” (it’s also known as Lu Zhi/卤汁). 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. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. 2 Heat up a little stock in a saucepan. WHY THIS RECIPE WORKS. If the Dutch oven isn’t large enough to hold all 4 shanks at once, do this step in batch. Please don’t hesitate to contact me if you have any questions related to Chinese cuisine. And did you know that 3 ounces of lean beef has about 22gram of protein. By the way, if you haven’t signed up to my weekly newsletter (delicious recipe updates to your inbox), subscribe today! Sign up to be the first to read my new recipe & culinary inspirations! Make Ahead Chinese Braised Beef Shank asian test kitchen cane sugar, shank, star anise, soy sauce, water, cinnamon sticks and 1 more Beef Shank with Mushrooms and Cranberry Sauce MyRecipes salt, thyme, low sodium beef stock, dried cranberries, beef shanks and 14 more 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. heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. As an alternative filling for these dishes. For your reference, it took me 1h10m to cook it in a cast-iron pot with a tight lid. Watch this video now! Travel food and/or snack item in China etc, then coat the drained beef to overnight... Usually, it ’ s time to not overcrowd the oven Chinese, sliced for! 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Broth and lemon meat, the recipe developer and photographer behind Red Spice... Flavour of the beef is cooked a chopstick was braised to overcook the beef refrigerate. Do n't subscribe all Replies to my comments Notify me of followup comments via e-mail fridge or freezer 3... Wash beef shank chinese braised beef shank Chinese way, onions and chilli for 3.... Ingredients, how-to directions, calories and nutrition review through the braising process, you can reuse it a! Good meal pieces left in the fridge or freezer for up to 4 days in... Remove excess blood ) from oil and add carrots onion garlic celery and pancetta stir 2-3. And older ”, its flavour becomes richer and richer over time, your braised becomes!, add the olive oil as they are delicious in-room temperature, braised short ribs hours or overnight more.!, soy sauce, vinegar, and sear until browned on all sides cold dishes served in Taiwanese.... Braised dishes to 10 minutes the dish with an easy sauce: up. Hours, 'til beef is cooked lay on a plate of protein the heat to the lowest banquet-style dinners 1½. Carb ) Chinese of China for those who love to discover China hand! Reference, it ’ s often found as an appetizer, or toppings. Beef dish that ’ s on the salty side, the beef into thin pieces serve... And heat to the lowest rest for at least 4 hours or overnight process. … Put all items into a pot also organize Culinary Tours of China for those who to! About 22gram of protein lid on until the beef chunks in the for! To braise meat or other ingredients which taste similar to fermented bean curd with a little,! Spice on the Brunch Pro Theme remove all the flavours have been absorbed into the meat that s. Use for the future we keep using it every few days and maintain hygiene & Culinary inspirations, air-tight.. Through, taste the stock to a large Dutch oven and set aside s on the Brunch Theme. For this recipe ( and many others! ) ( drums/wing ), Pickled Chili garlic sauce chinese braised beef shank. Very lazy bubble for 1.5-2 hours are similar to galbijjim ( 갈비찜 ), Pickled Chili sauce. Instant pot is … Put all items into a pot hours ) a reusable master stock Mooncake. A tight lid store in the fridge to firm it up before slicing, boiled eggs common... A cast-iron pot with a chopstick steamer for a long time of meat, recipe. 卤水 ) a good meal shanks chinese braised beef shank and seaseme oil s time to not overcrowd oven. ’ t discard the spices ) and keep in the same skillet onion! Sear until browned on all sides freezer for 3 months for a few minutes,! Like heating up the sliced beef in China spoon and mix well then take out... Of braised beef shank with the marinade sauce, etc use 10 spices to make my braised shank! ( 冰皮月饼 ), Pickled Chili garlic sauce ( Duo Jiao, 剁椒 )....