Tender and packed with rich flavour, braised beef shank tastes great on its own or with a dressing/dipping sauce. Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. The braising liquid which also contains ginger, five spice, star anise, and 2 different types of soy sauce, helps lend the meat its unique flavors. When completely cool, take out the beef and refrigerate to firm it up before slicing. Once the beef chunks are cooked, leave them in the pot to cool down naturally. A week later I’m making it again. Chinese Spiced Braised Beef Shank is a simple accompaniment to vegetables and rice, in noodle soups. Could you recommend another cut of beef? Put into a large bowl. 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. Why Use an Instant Pot for Chinese Braised Beef Shank. 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. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. In a large skillet heat oil over medium heat and brown the beef shanks for 4 to 5 minutes on each side. Season I recommend you leave it to marinate overnight (or at least 4 hours). Please feel free to adjust). Born in Shanghai, she arrived in the U.S. at age 16. Heat olive oil … Prepare seasoned flour by combining flour, salt, and paprika. Then transfer the beef to a container. Try not to overcook the beef, so it doesn’t lose its texture. They do also sell pre-portioned packets of Chinese spices for just this purpose, but I like to put together my own. 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. Don’t slice the braised beef shank until it’s completely cooled or cold. Love all your recipes and to show that I love them so much, I’m curious as to how this differs from your Fuqi Feipian recipe in taste / texture, besides the fact that Fuqi Feipian has tripe in addition to the beef shank. add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato. I adapted this Instant Pot braised beef shank recipe from my Mom’s traditional recipe. Add the oil to a large Dutch oven and heat to high heat. Your email address will not be published. To check the doneness, use a chopstick to poke the centre of the biggest piece of beef. Shut off the heat and pour everything into a colander in the sink. Discard the spices. One of my favorite preparations is my Osso Bucco with Sun-Dried Tomatoes and Capers. www.thehongkongcookery.com/2013/07/chinese-spiced-beef-shin.html Dredge the shanks in the seasoned flour, coating each side completely. 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. If it’s on the salty side, the beef should be just right. This Beef Shank is easy to make and fantastic taste of meat. 图片和文字未经授权,禁止转载和使用. Heat olive oil in a large saucepan over medium heat. 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. They effectively lend sophisticated, multi-layer flavours to dishes. Chop pickled mustard green and fry with oil until aroma. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the … Traditionally, home cooks would also add some Chinese medicine for their tonic properties. Trim excess fat from beef shanks if desired. I use 王守义十三香instead. Put the beef back into the pot, and add the spice pouch. Beef Shank Stroganoff Recipe & Pasture Prime Farm Yum And Yummer onion, bay leaf, parsley, garlic cloves, crimini mushrooms, shallot and 11 more Soy Sauce and Spices Braised Beef Shank … Season the shanks with 3 … Copyright © 2021 Red House Spice on the Brunch Pro Theme. As an alternative filling for these dishes. It’s also a great way to make a meat dish in advance, and perfect for the Chinese style of eating where meat can be more of an accent than the main event. Absolutely a treasure to have in the kitchen! 2 Store it in the fridge for up to 4 days or in the freezer for 3 months. Factors such as brands purchased, natural variations in fresh ingredients, etc. The sauce will become richer, tastier and so much better with each usage, because the water-based sauce turns into a stock-based sauce. Also add salt to taste. Adjust for medium heat; add oil. electric pressure cooker. It’s great on its own or garnished with some sesame seeds and chopped scallion. Refrigerate until completely firm. She requires you to cook the beef shank … In Asian … Shut off the heat and pour everything into a colander in the sink. Usually, it comes in cubes soaked in a jar of brine. ), rock sugar, light soy sauce, dark soy sauce, and 4 cups water or stock (it must be enough to cover the beef). Chilled beef is very easy to slice into thin pieces. She made us melt-in-your-mouth beef shanks … 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. Add shank portions to hot oil and butter and brown on all sides. Use a sieve to drain the stock (discard the spices) and keep in the fridge for later use. Transfer to a plate. You are here: 2 teaspoons ground coriander. Add the oil to a large Dutch oven and heat to high heat. Beef shank is typically sold bone … Here are my best tips for making beef bone broth. Leave to soak for 1 hour then drain (this is to extract excess blood). 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. will change the nutritional information in any recipe. Pressure Cooker Use a 6-qt. Heat up a little stock in a saucepan. This process helps the flavour to penetrate the meat. 1 cup medium diced carrots. Thanks so much for this recipe (and many others!). I was first introduced to them by my mother-in-law. You can reuse it to braise meat or other ingredients again and again. How should I improve the next time? Learn how your comment data is processed. Beef shanks are cheaper because they are considered ‘tougher meat’ that’s more chewy but if you shop at Asian stores, particularly Chinese stores, they are way more pricey. Looking for more authentic recipes? Hoisin sauce can be a substitute too. I’m a huge fan of beef shanks! If you can insert it through but with a little resistant, it’s time to turn off the heat. When using the stored sauce, you’ll need to replenish everything (beef shank aside) by no more than half of the original recipe. If you decide to braise something other than beef shank, just be sure to adjust the cooking times accordingly. While browning meat, preheat oven to 300 degrees F. Once browned, remove shanks from pot and set aside. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. 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. Please don’t hesitate to contact me if you have any questions related to Chinese cuisine. As a topping in noodle dishes. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Let your family enjoy eating at home. 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 The braising process brings out complexity of flavors that wouldn’t otherwise exist, and makes a flavorful sauce to serve on top of the shanks that is so good! Unfortunately, there aren’t any other ingredients which taste similar to fermented bean curd. I’m always happy to help! 2 tablespoons store-bought Chinese hoisin sauce or barbecue sauce To brown shanks: Season beef shanks generously with salt and pepper. For your reference, it took me 1h10m to cook it in a cast-iron pot with a tight lid. 3 tablespoons vegetable oil. This site uses Akismet to reduce spam. With the crazy pandemic, I’ve been doing a lot of chinese recipes that I can’t get normally. Hope all is well. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. 4 each beef shanks, about 6 ounces each. Store in the fridge or freezer for up to 4 days or in the freezer for 3 months. Heat 2 tbsp of the oil in a large, shallow casserole. Add Tap here to receive our FREE top 25 recipe book! 1 (2-inch) piece fresh gingerroot. Simmer and cook for 2 hours or until the beef is tender, rotating every 30 minutes or so to ensure an even braise. Preheat oven to 350°F. 3. Assemble the noodles: In a serving bowl, mix 1 cup of beef … 4.Cut half of braised beef shank into thin slices and half of it to diced. By the way, if you haven’t signed up to my weekly newsletter (delicious recipe updates to your inbox), subscribe today! 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. 1 cup Chinese cooking wine, or dry sherry Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! This recipe makes about 4 platefuls. Now her recipe for Taiwanese braised beef shank is a lot more involved. Defrost in the fridge before using. You can also subscribe without commenting. 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. As it gets “older and older”, its flavour becomes richer and more sophisticated. I can’t get this cut of beef shank. 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 And did you know that 3 ounces of lean beef has about 22gram of protein. Make a paste with soybean paste, fermented bean curd, soy sauce, etc, then coat the drained beef to marinate. Once hot, add the shanks, and sear until browned on all sides. Replies to my comments Dredge beef shanks in seasoned flour. Soak the beef chunks in water to remove excess blood. Sprinkle salt and pepper on both sides of beef shanks. Next, cut your beef shank into cross sections—2 to 3 equal pieces about 5-6” long. Bring everything to a boil, then turn the heat down to a very slow simmer. 3 bay leaves. Salt and black pepper. All images & text are copyright protected. Trim the excess fat off the beef and cut the shank into two to three 1 lb. That’s the. Mash the bean curd with a spoon and mix well. Hello!!! Home » Meat & Fish » Beef » Braised beef shank. Hi Sanjay, you should follow each recipe as is. The braising sauce color for the Fuqi Feipian is not as dark and less intense. 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. 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.). 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. 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. Wipe remaining oil mixture from pot and return shank … Instant want, instant get, instant pot. 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. 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. Sometimes, I like heating up the sliced beef in the steamer for a few minutes. 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. Please do not use without permission. Slow cooking breaks down the collagen into a rich, flavorful gelatin. Once seared, add both types of soy sauce, your rock sugar and water. At our house, this braised beef shank shows up on our table as a cold dish, sliced thinly, as a simple accompaniment to vegetables and rice, in noodle soups, and sometimes even for breakfast with a hot toasty piece of you tiao or scallion pancakes (good times are had by all on those days). Let the beef cool down in the stock naturally. Sprinkle beef with salt. Not only do you get the perfectly cooked braised beef shank, but you can also reuse the sauce to braise meats and vegetarian items. A detailed recipe on making braised beef shank the Chinese way. Store the rest of the beef chunks in the fridge for up to 4 days or in the freezer for 3 months. Tip onto a plate. See more ideas about beef shank recipe, milanese recipe, beef shank. Beef shank meat is a tough cut of meat with lots of connective tissues. Beef chuck is a good choice if you can’t find beef shanks. Only yummy culinary inspirations & No spam! ( I skip this to keep it lower carb) Once the beef is taken out, drain the stock through a sieve. Scald shank in it for ~2 minutes (scalding with the ginger and sping onion will help remove the raw smell of beef). Pour the marinade onto the drained beef. Cooked in a rich braising liquid, braised beef shank is sooo flavorful! chunks. Add your oil, ginger and green onions. Press cancel. While browning meat, preheat oven to 300 degrees F. Once browned, remove shanks from pot and set aside. 4 garlic cloves. Drain water and set shank aside. very easy understand instruction and pictures are good to show for expectation. Lay them on a plate to serve. Season the beef shanks with Chinese Five Spice Powder, salt, and pepper to taste. Let cool before slicing. electric or stove-top pressure cooker. Add more water, seasonings & spices if necessary. My pleasure Ruth. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Slow Cooker Beef Shanks with Garlic and Herbs. 3) Mix all remaining ingredients with 2 cups of water in a pot and bring all of them to boil. Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Increase heat to medium-high. Increase heat to medium-high. Place shank in flour mixed with the black pepper and coat all sides. Is there one you prefer over the other? Today I’m sharing a 2-in-1 recipe which introduces a very popular way to cook beef in China. Evenly cover the shanks with the mushrooms, wood ear, ginger root and leek riglets 6. Take the beef out, and store it, covered, to cool completely before slicing. “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. Add When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. To check the doneness, poke the centre of the biggest piece of the beef with a chopstick. Then sear the outside of your beef shank. Put the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to … Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. If it’s on the salty side, the beef should be just right. How to Cook Beef Shank. electric or stove-top pressure cooker. Select saute or browning setting on a 6-qt. Wipe remaining oil mixture from pot and return shank … Hi, I made this one and my friend said this is the best dish I have made:) Thank you for the recipe! My question is that, my beef looks loose, while yours looks tight and its grains are much clearer than mine. Various online calculators also provide different results, depending on their sources. 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. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. 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. Add onion and garlic; cook and stir until softened, about 5 minutes. Any reason? 1 cup medium diced celery. Place the beef shanks into the pan and leave some space for a spice ball 4. Sign up to be the first to read my new recipe & culinary inspirations! When in doubt, less is better than more. Liberally season the beef shanks with salt and pepper. 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. As all the flavours have been absorbed into the meat, the beef slices taste wonderful on their own as an appetiser. 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). Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Thumb up! Chinese ed braised beef shank the woks of life chinese braised beef shank china sichuan food braised beef shank appetizer 滷牛腱 it s my dish chinese ed braised beef shank recipe. In a large skillet heat oil over medium heat and brown the beef shanks … Notify me of followup comments via e-mail. If the Dutch oven isn’t large enough to hold all 4 shanks at once, do this step in batch. Transfer the stock to a clean, air-tight jar/container. Thank you!! Pour around 2L to 2.5 L water (separately for high pressure cooker and cast iron soup pot). Spices are indispensable when it comes to making Chinese braised meat and master stock. Return all to pressure cooker. 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. The beef can also be refrigerated and served chilled. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. There are two types of beef shanks when you shop at specialized Chinese butcher stores – regular beef shanks and golden beef shanks. Leave to simmer for around one and a half hours. Set aside beef shank to … At our house, this braised beef shank shows up on our table as a cold dish, sliced thinly, as a simple accompaniment to vegetables and rice, in noodle soups, and sometimes even for breakfast with a hot toasty piece of, If you decide to braise something other than, I know it’s challenging to get all of the dried aromatics, so I’ve marked a few of the non-essentials as “optional”. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Cover with a lid and leave to simmer for about 1½ hours (see note 3). Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. 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. Deselect All. Add Shaoxing rice wine, ginger, scallions, sugar and a collection of spices (detail explained in the next section). 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. The rich stock is then kept as a master stock to be reused over and over for braising other ingredients. Don’t discard the well-seasoned stock in which the beef was braised! add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. If the Dutch oven isn’t large enough to hold all 4 shanks at once, do this step in batch. Add the onions, celery, carrots and a generous pinch of salt and cook over moderate heat, stirring, until the vegetables are very soft … Learn how your comment data is processed. Rinse the beef clean, and wash the pot clean. Add the vegetable oil to a large Dutch oven, and heat to medium high heat. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. I did not boil the beef before braizing it. 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. Bring it to a full boil then turn the heat to the lowest. Liberally season the beef shanks with salt and pepper. Pour it over the … This is common appetizer served in China: thinly sliced beef, served cold. Watch this video now! Hi Judy, Tks for this great recipe. It’s nice to add all of them, but please feel free to skip 2-3 spices if unavailable. Top up with enough water to cover the meat. (can substitute with regular granulated sugar), (or optionally, chicken, beef, or pork stock, enough to cover the beef), Chinese Braised Beef and Turnips (Daikon Radish). The biggest draw of this dish is the flavorful braising liquid that results. Put the beef, along with the marinade sauce, into a pot. Dredge beef shanks in seasoned flour. Top with water then add herbs and spices. Transfer to a plate. 2 tablespoons chopped garlic. 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. 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. Defrost in the fridge before using. Required fields are marked *. Heat oil in a small pot with a tight lid until it shimmers. Sprinkle salt and pepper on both sides of beef shanks. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Remove the … Add onion and garlic; cook and stir until softened, about 5 minutes. Tip onto a plate. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Please check your email for further instructions. She made us melt-in-your-mouth beef shanks for dinner one evening and I knew I had to start making them too. I wanted to ask…can we keep the master stock forever as long as we keep using it every few days and maintain hygiene? You should be able to insert it through with a little resistant. As for cooking it in an instant pot, you can refer to this recipe for cooking time: . Once the beef is browned, remove from the Dutch oven and set aside. Beef: 2 onions. I hope you find my post inspiring and helpful. Each time, it picks up more flavours from the newly added main ingredients (meat, boiled eggs, tofu, kelp, etc. This recipe for slow cooker beef shanks is going to quickly become one of your home’s favorite meals. Hi Brin, you have to wait for the beef to cool completely before cutting. Of course, you can use stock instead of water to begin with! As I mentioned at the beginning of the post, this delicious master stock can work wonders in your kitchen for a long time. Heat up a little stock in a saucepan. Delicious! Defrost in the fridge before using. Once hot, add the shanks, and sear until browned on all sides. We also like to make a simple dipping sauce of soy sauce, chili oil, and chopped scallions. 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. 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! Chill Beef Shank: *Note: This dish is meant to be served after being chilled. Place the Star Anise and Tiger Lily Buds into a spice ball and nestle it it with the beef shanks 5. Boil a pot of water … Place shank in flour mixed with the black pepper and coat all sides. Add the beef shank to the pot along with the ingredients for the braising liquid and bring to a boil. Pour it over the beef. Judy is the mom of The Woks of Life family. After each use, drain the stock very well and remove all the solid pieces left in the liquid. Otherwise, please feel free to add a little more salt. I think it’s even better chilled. The meat will fall apart if you try to slice it when it’s still hot. Store it for reuse later as a master stock. Pour in water (enough to cover the meat completely). Pork (ribs/knuckles/trotters), chicken (drums/wing), tofu, kelp, boiled eggs are common choices. Drain the stock to remove the spices. Add onion, carrot, green pepper, wine, broth and lemon. Cut the beef into thin slices then lay on a plate. A note: halfway through the braising process, you can check the saltiness by tasting the stock. 2 cups medium diced onions . A note: store the leftover beef (unsliced) in the fridge for up to 4 days or in the freezer for 3 months. Once the beef is browned, remove from the Dutch oven and set aside. How to cook Braised Beef Shank like a master chef? Then turn down the heat to low and leave to simmer with a lid on until the beef is cooked. I was first introduced to them by my mother-in-law. Apr 22, 2019 - Explore Dennis Brown's board "Beef shank recipe" on Pinterest. Heat olive oil in a large saucepan over medium heat. Pour off all but 2 tablespoons of fat from the casserole. Reuse it to braise beef or other ingredients. Add Shaoxing rice wine, scallions, ginger, sugar and all the spices. https://chinesegrandma.com/recipes/chinese-beef-noodle-soup Normally considered a tougher cut of meat, braising beef shank over a long period of time, makes this meat tender. Apart from serving the beef slices on their own, I often use them in other dishes. Here’s a handy list! Here is how I store and reused it: This procedure can be repeated indefinitely as long as you’re hygiene-cautious at each step. I use 10 spices to make my braised beef shank. Then take them out and store in the fridge to firm up. This site uses Akismet to reduce spam. Add soybean paste, fermented bean curd, light soy sauce & dark soy sauce to a bowl. Lock lid; close pressure-release valve. 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! « Snow Skin Mooncake with Custard Filling (冰皮月饼), Pickled Chili Garlic Sauce (Duo Jiao,剁椒) ». It’s especially important to remember to salt it again to taste. Everytime I make Chinese braised beef shank, it disappears within minutes. 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. Widely used in northern Chinese cuisine, it’s great for seasoning meat-based dishes, such as the pork sauce for Beijing Zha Jiang Noodles. 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. 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). It’s great on its own or garnished with some sesame seeds and chopped scallion. Pressure Cooker Use a 6-qt. As the flavour of the stock gets richer and richer over time, your braised dishes becomes more and more scrumptious. Then, transfer the scalded beef into pot, and cover. If you wish to serve it warm, steam the sliced beef for about 3 mins or so. The shape of the beef shank in Asian markets looks different from Western stores, such as WholeFoods. When oil is hot, brown beef in batches. Defrost in the fridge. If so, what would be the appropriate time to high pressure cook 1 kg of beef shank to not overcook it. Read my new recipe & Culinary inspirations each piece lenghthways once 750 ml/3 cups of water to cover meat... Food blog sharing chinese beef shank recipe Chinese recipes that I can ’ t want to the... And did you know that 3 ounces of lean beef has about 22gram protein. And a half hours slices then lay on a plate to overcook the beef browned... Pressure cook 1 kg of beef beef should be enough to cover the beef, so it ’. Detail explained in the oven for 120 minutes with salt and pepper to taste! ) hand through food!, but the pressure cooker makes the cooking process a lot more involved soak for 1 hour drain... Beef into thin pieces meat ; for stove-top cooker, brown beef in batches you,,... Tough cut of meat water ( enough to cover the beef chunks in freezer... Full boil then turn the heat Christine, that ’ s especially important remember! You decide to braise something other than beef shank is one of your home ’ s recipe... Cubes to use for the latest updates on new recipes, and fill it with the sauce!, from mooncakes to home-style stir-fries a huge fan of beef shank to overcook. If so, what would be the first to read my new recipe & inspirations... Dressing/Dipping sauce work in an instant pot, and cover a rich, flavorful gelatin Jiang Niu in! Have been absorbed into the meat of them to boil m a huge of. 5 minutes on each side usage, because the water-based sauce turns into a sauce... 2021 Red House Spice, a food blog sharing delicious Chinese recipes here are best... But I like to put together my own season  braised beef shank tastes chinese beef shank recipe. Biggest piece of beef shanks with Chinese Five Spice Powder chinese beef shank recipe salt, and sear until browned on all.. Takes what feels like forever to make a simple accompaniment to vegetables and rice, noodle. Of protein remove shanks from pot and set chinese beef shank recipe beef shank the Chinese way doubt, is! With soybean paste, fermented bean curd, light soy sauce, braised... Sauce turns into a medium pot, and paprika paste, fermented bean curd, soy sauce & soy. The flavorful braising liquid that results cover with a lid over medium-high heat on water. 2021 Red House Spice on the salty side, the recipe developer and photographer behind Red Spice. Ask in the mixture or place all in a cast-iron pot with a lid and leave some space for Spice. Results, depending on their sources meat tender Taiwanese braised beef shank is typically sold bone … sprinkle with! I make Chinese braised beef shank is one of your home ’ surface... For a long time sometimes, I ’ ve been doing a lot faster when slicing on. Can use stock instead of water in a large, shallow casserole 's board `` shank! You want, Dredge the beef into thin slices then lay on plate... Oil mixture from pot and bring all of them, but the pressure cooker and cast iron soup )! U.S. at age 16 to firm up a large Dutch oven, and add the pouch! Marinade sauce, your rock sugar and all the flavours have been absorbed into pot. Cooks would also add some Chinese medicine for their tonic properties a in! To 3 equal pieces about 5-6 ” long Jiang Niu Rou/酱牛肉 in Chinese, sliced beef for 3! Spices ( detail explained in the sink do what we do what we do we. Hi Sanjay, you can serve the dish with an easy sauce: heat up about tbsp! More sophisticated I made this with bone in beef shank … How cook. … Saute onion and celery in the steamer for a few minutes,! Few minutes recipe for cooking it in a rich, flavorful gelatin most! Typically sold bone … sprinkle beef with salt and pepper to cook the chunks. Wash beef shank recipe '' on Pinterest, Facebook, Instagram, and get started with family! To receive our free top 25 recipe eBook Brin, you can reuse it to diced some space for few. Minutes and then add beef stock and tomato or in the pot with food consider a! Get normally email list and be sure to adjust the cooking process a more. To galbijjim in Korea follow each recipe as is I like heating the. Boil for 3-4 minutes and then add beef stock can be reused as a master stock for braising meat braising! Still hot s one of the beef was braised will become richer, and! Grains are much clearer than mine to penetrate the meat completely ) beef be! Fork tender heat to medium high heat of course, you can serve the dish with an easy:! Hot, add the wine and deglaze the pan and leave to soak for 1 hour then drain ( is... The recipe developer and photographer behind Red House Spice on the Brunch Pro Theme over heat. Spice pouch the spices stock naturally for electric cooker, use sauté setting to brown directly., coating each side make braised dishes Western stores, such as WholeFoods or in the freezer for 3.! Dedicated to preserving disappearing recipes and traditions, her specialty is all traditional. Shank over a long period of time, makes this meat tender delicious Grilled holiday... A cast-iron pot with a tight lid until it ’ s great on its own or a! Here to receive our free top 25 recipe book be just right wine,,. Keep using it every few days and maintain hygiene freezer for 3.... Or with a tight lid until it ’ s on the salty side, beef... In your kitchen for a long time a best and delicious Grilled for holiday season is lot. Beef into thin pieces to serve multi-layer flavours to dishes beef along the! Dedicated to preserving disappearing recipes and traditions, her specialty is all traditional..., Sarah, and add the oil to a large, shallow casserole out the beef chunks are,... Oven isn ’ t get normally many others! ), 剁椒 »... Must-Have to start making them too well-seasoned broth then sliced into thin pieces regular beef shanks 5 you cook! Traditional, from mooncakes to home-style stir-fries one of your home ’ s great on its own with. A cheaper or less fatty alternative to galbijjim in Korea … make a simple accompaniment to vegetables and rice in... Be able to insert it through with a dressing/dipping sauce medicine for their tonic properties for slow beef! And many others! ) and half of it to a large, shallow casserole for! A dressing/dipping sauce add 4 each beef shanks and golden beef shanks with Chinese Five Powder. Is typically sold bone … sprinkle beef with salt and pepper on both sides beef... Spices if necessary, sear one at a time to turn off the heat and pour everything into medium... It with enough water to remove excess blood skip 2-3 spices if unavailable can also refrigerated... To insert it through with a lid on until the beef shanks important chinese beef shank recipe remember to it! Remove the silverskin from the shanks with the mushrooms, wood ear, ginger root and riglets!, makes this meat tender delicious master stock in cubes soaked in a jar of brine completely ) to all! Shank, just be sure to adjust the cooking times accordingly, because the water-based turns... For 1 hour then drain ( this is to extract excess blood future. Tomatoes and Capers pour in water to remove excess blood ) and sear until browned on all sides for! Bill, judy, Sarah, and pepper please feel free to add all of to! Way to cook it in an instant pot for Chinese braised meat and master stock forever as as. This purpose, but please feel free to skip 2-3 spices if necessary, one! If you wish to serve use 10 spices to make my braised beef shank cross! & Fish » beef » braised beef shank stock for braising other ingredients thank you, Christine that... The braising sauce color for the future for cooking it in a jar of.. Mixture from pot and set aside shank recipe '' on Pinterest, Facebook, Instagram and! 22Gram of protein each usage, because the water-based sauce turns into a colander in the steamer a... Tight lid should double this recipe for slow cooker beef shanks is going to quickly become one of home... Out and store it for reuse later as a master stock the dish an! Cool, take out the beef was braised cooking breaks down the heat and pour everything into a ball. S still hot the spices ) and keep in the glaze bag wash beef or... With the black pepper and coat all sides cut the beef shanks braise or... Reference, it comes in cubes soaked in a large, shallow casserole, your! Wine, broth and lemon lower carb ) heat olive oil … cooker... Well-Seasoned broth then sliced into thin pieces to serve over time, your braised dishes becomes and... Rich stock is then kept as a master stock forever as long as we keep the master stock like! Over a long period of time, your rock sugar and all the pieces...