Braised Beef Shank


Braised Beef Shank

The braised beef, with its glossy, reddish-brown color, has a firm texture and clear marbling. Slow-cooked in a rich, savory braising liquid, it exudes a mellow, sweet aroma with hints of star anise and cinnamon. Sliced thinly, it's chewy yet tender and not greasy. It's perfect for serving cold with drinks or hot with noodles, making it a popular and comforting home-style dish enjoyed by people of all ages.

Ingredients

Steps

  1. Soak the beef shank in clean water for about an hour to remove the blood.
    Soak the beef shank in clean water for about an hour to remove the blood.
  2. Then put it in a pot of cold water with an appropriate amount of cooking wine, ginger, and scallions to blanch it.
    Then put it in a pot of cold water with an appropriate amount of cooking wine, ginger, and scallions to blanch it.
  3. Bring water to a boil, skim off the foam, and remove from heat after two minutes.
    Bring water to a boil, skim off the foam, and remove from heat after two minutes.
  4. Rinse with warm water again.
    Rinse with warm water again.
  5. One knotted scallion, six or seven slices of ginger, three dried chilies, and about twenty peppercorns.
    One knotted scallion, six or seven slices of ginger, three dried chilies, and about twenty peppercorns.
  6. Next, boil a pot of water. Add the seasonings: the prepared ginger, scallion knots, Sichuan peppercorns, dried chili peppers, 25 grams of Erjie's braising spices, one tablespoon of light soy sauce (you can add a little dark soy sauce for color if you have it), and three grams of salt.
    Next, boil a pot of water. Add the seasonings: the prepared ginger, scallion knots, Sichuan peppercorns, dried chili peppers, 25 grams of Erjie's braising spices, one tablespoon of light soy sauce (you can add a little dark soy sauce for color if you have it), and three grams of salt.
  7. After the sauce boils again, pour it into a pressure cooker, put the beef in, cover and cook for about 25 minutes while the pressure cooker is releasing steam.
    After the sauce boils again, pour it into a pressure cooker, put the beef in, cover and cook for about 25 minutes while the pressure cooker is releasing steam.
  8. Time's up! The braised beef is ready. It's so tender and flavorful, it's really delicious!
    Time's up! The braised beef is ready. It's so tender and flavorful, it's really delicious!
  9. Braised beef can be stored in the refrigerator for three to five days. You can have a few slices with noodles for breakfast.
    Braised beef can be stored in the refrigerator for three to five days. You can have a few slices with noodles for breakfast.
Languages
Geschmorte Rinderhaxe - Deutsch (German) version
Braised Beef Shank - English version
Codillo de ternera estofado - Española (Spanish) version
Jarret de bœuf braisé - Français (French) version
Daging Sapi Bagian Betis yang Direbus - Bahasa Indonesia (Indonesian) version
Stinco di manzo brasato - Italiana (Italian) version
牛すね肉の煮込み - 日本語 (Japanese) version
소고기 사태찜 - 한국인 (Korean) version
เนื้อขาวัวตุ๋น - แบบไทย (Thai) version
滷牛腱肉 - 香港繁體中文 (Traditional Chinese - Hong Kong) version