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 Your email address will not be published.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