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 If your Instant Pot is … Your email address will not be published.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