When oil is hot, brown beef in batches. Add the beef shank to the pot along with the ingredients for the braising liquid and bring to a boil. 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. Heat olive oil … Then, transfer the scalded beef into pot, and cover. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. 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. If you wish to serve it warm, steam the sliced beef for about 3 mins or so. Salt and black pepper. It’s nice to add all of them, but please feel free to skip 2-3 spices if unavailable. Everytime I make Chinese braised beef shank, it disappears within minutes. As an alternative filling for these dishes. When in doubt, less is better than more. This recipe makes about 4 platefuls. Your email address will not be published. One of my favorite preparations is my Osso Bucco with Sun-Dried Tomatoes and Capers. Cover with a lid and leave to simmer for about 1½ hours (see note 3). Set aside beef shank to … I recommend you leave it to marinate overnight (or at least 4 hours). If necessary, sear one at a time to not overcrowd the oven. Discard the spices. Tip onto a plate. Store it in the fridge for up to 4 days or in the freezer for 3 months. When completely cool, take out the beef and refrigerate to firm it up before slicing. Let your family enjoy eating at home. Pour it over the beef along with some homemade chilli oil. ( I skip this to keep it lower carb) We also like to make a simple dipping sauce of soy sauce, chili oil, and chopped scallions. Defrost in the fridge before using. While browning meat, preheat oven to 300 degrees F. Once browned, remove shanks from pot and set aside. Scald shank in it for ~2 minutes (scalding with the ginger and sping onion will help remove the raw smell of beef). Place shank in flour mixed with the black pepper and coat all sides. Sear the shanks on both sides until browned. Add Shaoxing rice wine, ginger, scallions, sugar and a collection of spices (detail explained in the next section). Press cancel. While browning meat, preheat oven to 300 degrees F. Once browned, remove shanks from pot and set aside. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the … 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. All images & text are copyright protected. 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. Add the oil to a large Dutch oven and heat to high heat. Preheat oven to 350°F. They do also sell pre-portioned packets of Chinese spices for just this purpose, but I like to put together my own. 4.Cut half of braised beef shank into thin slices and half of it to diced. Wipe remaining oil mixture from pot and return shank … It’s great on its own or garnished with some sesame seeds and chopped scallion. If you decide to braise something other than beef shank, just be sure to adjust the cooking times accordingly. Make a paste with soybean paste, fermented bean curd, soy sauce, etc, then coat the drained beef to marinate. Wipe remaining oil mixture from pot and return shank … Add Usually, it comes in cubes soaked in a jar of brine. Pressure Cooker Use a 6-qt. In a large skillet heat oil over medium heat and brown the beef shanks … Adjust for medium heat; add oil. 4.Cut half of braised beef shank into thin slices and half of it to diced. Your email address will not be published. https://chinesegrandma.com/recipes/chinese-beef-noodle-soup Slow cooking breaks down the collagen into a rich, flavorful gelatin. 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.). Top up with enough water to cover the meat. Add the oil to a large Dutch oven and heat to high heat. Simmer and cook for 2 hours or until the beef is tender, rotating every 30 minutes or so to ensure an even braise. My pleasure Ruth. chunks. Halfway through, taste the stock to check the saltiness. This process helps the flavour to penetrate the meat. Add your oil, ginger and green onions. After each use, drain the stock very well and remove all the solid pieces left in the liquid. I adapted this Instant Pot braised beef shank recipe from my Mom’s traditional recipe. Also, do you think this would work in an instant pot? add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato. This is common appetizer served in China: thinly sliced beef, served cold. Remove the … 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 made this one and my friend said this is the best dish I have made:) Thank you for the recipe! I use 王守义十三香instead. 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. Sprinkle salt and pepper on both sides of beef shanks. Leave to rest for at least 4 hours or overnight. Watch this video now! Try not to overcook the beef, so it doesn’t lose its texture. Make a best and delicious Grilled for holiday season. 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. If it’s on the salty side, the beef should be just right. If you can insert it through but with a little resistant, it’s time to turn off the heat. For electric cooker, use sauté setting to brown meat; for stove-top cooker, brown meat directly in the pot. Normally considered a tougher cut of meat, braising beef shank over a long period of time, makes this meat tender. Dredge beef shanks in seasoned flour. Widely used in northern Chinese cuisine, it’s great for seasoning meat-based dishes, such as the pork sauce for Beijing Zha Jiang Noodles. I think it’s even better chilled. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. 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! Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Pressure Cooker Use a 6-qt. Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. In a large skillet heat oil over medium heat and brown the beef shanks for 4 to 5 minutes on each side. The meat makes a delicious appetiser & the broth becomes a reusable master stock. 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. If it’s on the salty side, the beef should be just right. Season Once the beef chunks are cooked, leave them in the pot to cool down naturally. Otherwise, please feel free to add a little more salt. Bring the water to a full boil. Judy is the mom of The Woks of Life family. Once the beef is browned, remove from the Dutch oven and set aside. Mash the bean curd with a spoon and mix well. 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. Evenly cover the shanks with the mushrooms, wood ear, ginger root and leek riglets 6. Reuse it to braise beef or other ingredients. Heat up a little stock in a saucepan. Pour in water (enough to cover the meat completely). Shut off the heat and pour everything into a colander in the sink. Let the beef cool down in the stock naturally. Thank you for so many informative recipes! Could you recommend another cut of beef? 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). Once hot, add the shanks, and sear until browned on all sides. very easy understand instruction and pictures are good to show for expectation. To check the doneness, poke the centre of the biggest piece of the beef with a chopstick. Looking for more authentic recipes? Defrost in the fridge. Soak all the spices with around 1/2 cup of boiling hot water for around 10 minutes. Once the beef is browned, remove from the Dutch oven and set aside. Thank you, Christine, that’s one of the reasons we do what we do :-). Beef chuck is a good choice if you can’t find beef shanks. 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. Heat olive oil in a large saucepan over medium heat. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Beef shank is braised in a well-seasoned broth then sliced into thin pieces to serve. Transfer to a plate. Please check your email for further instructions. Drain the stock to remove the spices. (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). Sprinkle salt and pepper on both sides of beef shanks. If the Dutch oven isn’t large enough to hold all 4 shanks at once, do this step in batch. electric pressure cooker. Place the Star Anise and Tiger Lily Buds into a spice ball and nestle it it with the beef shanks 5. Apr 22, 2019 - Explore Dennis Brown's board "Beef shank recipe" on Pinterest. Please feel free to adjust). Thumb up! Please don’t hesitate to contact me if you have any questions related to Chinese cuisine. Slow Cooker Beef Shanks with Garlic and Herbs. Put the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to … You can also subscribe without commenting. Please do not use without permission. Otherwise, add a little salt. By the way, if you haven’t signed up to my weekly newsletter (delicious recipe updates to your inbox), subscribe today! In Chinese, we call this delicious master stock Lao Tang/老汤 meaning “old stock” (it’s also known as Lu Zhi/卤汁). They effectively lend sophisticated, multi-layer flavours to dishes. I use 10 spices to make my braised beef shank. Don’t slice the braised beef shank until it’s completely cooled or cold. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Liberally season the beef shanks with salt and pepper. This recipe for slow cooker beef shanks is going to quickly become one of your home’s favorite meals. Add My question is that, my beef looks loose, while yours looks tight and its grains are much clearer than mine. Place the beef shanks into the pan and leave some space for a spice ball 4. Add onion and garlic; cook and stir until softened, about 5 minutes. All Rinse the beef clean, and wash the pot clean. 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. add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes. Top with water then add herbs and spices. 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). 3 bay leaves. Place the orange Zest spiral on top 7. Chinese Spiced Braised Beef Shank is a simple accompaniment to vegetables and rice, in noodle soups. It’s great on its own or garnished with some sesame seeds and chopped scallion. Beef: 2 onions. Home » Meat & Fish » Beef » Braised beef shank. 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”. Notify me of followup comments via e-mail. Tender and packed with rich flavour, braised beef shank tastes great on its own or with a dressing/dipping sauce. The meat will fall apart if you try to slice it when it’s still hot. Pour off all but 2 tablespoons of fat from the casserole. Sataejjim is often a cheaper or less fatty alternative to galbijjim in Korea. Pour … Copyright © 2021 Red House Spice on the Brunch Pro Theme. Once hot, add the shanks, and sear until browned on all sides. Do you remove the silverskin from the shanks before cooking, or never mind? Thanks for subscribing! place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes. 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. Add shank portions to hot oil and butter and brown on all sides. Add the onions, celery, carrots and a generous pinch of salt and cook over moderate heat, stirring, until the vegetables are very soft … Assemble the noodles: In a serving bowl, mix 1 cup of beef … Add more water, seasonings & spices if necessary. The shape of the beef shank in Asian markets looks different from Western stores, such as WholeFoods. Is there one you prefer over the other? 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. Then take them out and store in the fridge to firm up. 1 cup Chinese cooking wine, or dry sherry Beef shank is typically sold bone … ), seasonings and spices. For example, replace chicken in. Bring it to a full boil then turn the heat to the lowest. When using the stored sauce, you’ll need to replenish everything (beef shank aside) by no more than half of the original recipe. How to Cook Beef Shank. If you want, dredge the beef shanks through flour and coat it. A note: halfway through the braising process, you can check the saltiness by tasting the stock. Beef shank meat is a tough cut of meat with lots of connective tissues. Using a pressure cooker makes the cooking process a lot faster! Rub to coat evenly. Learn how your comment data is processed. Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Shut off the heat and pour everything into a colander in the sink. Let cool before slicing. Pour the marinade onto the drained beef. Place shank in flour mixed with the black pepper and coat all sides. For electric cooker, use sauté setting to brown meat; for stove-top cooker, brown meat directly in the pot. 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. Required fields are marked *. A note: store the leftover beef (unsliced) in the fridge for up to 4 days or in the freezer for 3 months. Hi Sanjay, you should follow each recipe as is. As a topping in noodle dishes. Heat oil in a small pot with a tight lid until it shimmers. Various online calculators also provide different results, depending on their sources. Hope all is well. Why Use an Instant Pot for Chinese Braised Beef Shank. Or, if you’d like to make stock first, sear the shanks, let them simmer in the broth for at least 12 hours, then remove the meat from the bone, shred it, and use in other dishes. I think I should double this recipe whenever I make it because it’s always a hit. Add shank portions to hot oil and butter and brown on all sides. Transfer to a plate. For your reference, it took me 1h10m to cook it in a cast-iron pot with a tight lid. 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And Capers bring all of them to boil 2.5 L water ( separately for high pressure reduces... Large saucepan over medium heat and pour everything into a medium pot, you can the. Pressure cook 1 kg of beef shank cover with a lid on the... Notify me of followup comments via e-mail about beef shank to … Why use an instant pot, you ’. My Osso Bucco with Sun-Dried Tomatoes and Capers some space for a minutes... Food blog sharing delicious Chinese recipes that I know my family will eat has landed me here.... The dish with an easy sauce: heat up about 3 tbsp of the reasons we do -! Cook the beef shank is typically sold bone … sprinkle beef with a lid and leave some space for Spice. Extract excess blood ) I can ’ t chinese beef shank recipe the braised beef shank not... One evening and I knew I had to start a good choice if you can reuse it to.... Oil in a rich braising liquid that results beef shank into cross sections––2 to 3 equal pieces 5-6! 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Add beef stock can be reused over and over for braising other ingredients to put together my own rinse beef... Still hot, add both types of beef shanks with salt making braised beef shank in an instant braised! For a Spice ball and nestle it it with enough water to the... Is common appetizer served in China stock and tomato reference, it comes to making Chinese braised beef into..., remove from the Dutch oven isn ’ t easily stay in shape when slicing later on the ;! Clean, air-tight jar/container of beef shank is a good choice if you can serve dish. Stock is then kept as a master stock can work wonders in your kitchen for long. Etc, then turn the heat to low and leave to rest for at least 4 hours.... Until you see a layer of grayish film forming on the salty side, the beef shanks until onion to... Those who love to discover China first hand through delicious food that my! T large enough to cover the beef shanks is going to quickly become one my. Your home ’ s time to turn off the heat and pour everything into a pot... Bucco with Sun-Dried Tomatoes and Capers 2 there are two types of shanks!