CHINESE BRAISED BEEF SHANK

chinese braised beef shank

Chinese Braised Beef Shank is a traditional cold sliced beef dish that’s often found as an appetizer at Chinese banquet-style dinners. It’s great on its own or garnished with some sesame seeds and chopped scallion. Oh yeah, and this is also one of our “Cooking with Grandma” recipes, so it’s totally coming from a reputable source.

It’s also lovely in noodle soups. Just boil up some rice noodles, heat up some chicken stock with a few slices of ginger, get yourself some raw bean sprouts, thinly sliced onion, chopped scallion, lime wedges, fresh cilantro and thai basil, and throw this beef into the bowl. Voila! You’ve got a pretty good mash-up: Chinese braised beef shank in a Vietnamese pho. Add some Sriracha to the mix, and you’ve got a party.

Just an idea.

…a really good idea.

You should totes do it.

Just sayin’.

Moving on.

 

You’ll need:

  • One 2 – 2 ½-pound boneless beef shank
  • ½ cup shaoxing wine
  • 4 tablespoons soy sauce
  • 3 tablespoons dark soy sauce
  • 7 pieces star anise
  • 1 dried red chili, sliced
  • 1 tbsp rock sugar
  • 1 stick Chinese cinnamon

First, you’re going to want to trim the excess fat off the beef. Just carefully slide your knife across the meat, pulling up the fat as you go. Here’s a photo of the process, as demonstrated by Grandma. Look at that expert skill!

chinese braised beef shank

Then cut the shank into two to three 1 lb. chunks. This’ll make it easier to fit all the meat into the smaller pot that we plan to use. You don’t want to use a pot that’s too deep or wide for this recipe, since you want the meat to be submerged as much as possible by the braising liquid.

braised beef shank

Boil a pot of water and boil the beef for about 8 minutes. This mellows out the flavor and gets rid of any excess fat or other impurities.

braised beef shank recipe

Drain and rinse the meat.

braised beef shank recipe

Put the boiled beef shanks in a small, deep saucepan over medium-low heat and add the wine, 2 kinds of soy sauce, star anise, chili, rock sugar, and cinnamon.

aromatics

Make sure the meat is all coated in the sauce, rolling it around in the pot for a few minutes.

chinese braised beef shank

Add about ¾ cup water, or enough to submerge the meat about 2/3 of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.

Turn off the heat and allow the meat to sit in the covered pot for about 2 hours, turning once again halfway through the cooling process.

Then allow the meat to cool completely in the refrigerator, preferably overnight. This is a crucial step, as it allows you to slice the beef without it falling apart later. (Don’t worry. This will alllll be worth it in the end).

Take it out of the pot, slice it thinly, and garnish with sesame seeds and scallions.

See?

Glorious.

chinese braised beef shank recipe

chinese braised beef

CHINESE BRAISED BEEF SHANK

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 40 minutes

Yield: Serves 6

CHINESE BRAISED BEEF SHANK

Ingredients

One 2 - 2 ½-pound boneless beef shank
½ cup shaoxing wine
4 tablespoons soy sauce
3 tablespoons dark soy sauce
7 pieces star anise
1 dried red chili, sliced
1 tbsp rock sugar
1 stick Chinese cinnamon

Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat.

Put the boiled beef shanks in a small, deep saucepan over medium-low heat and add the wine, 2 kinds of soy sauce, star anise, chili, rock sugar, and cinnamon.

Make sure the meat is all coated in the sauce, rolling it around in the pot for a few minutes.

Add about ¾ cup water, or enough to submerge the meat about 2/3 of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.

Turn off the heat and allow the meat to sit in the covered pot for about 2 hours, turning once again halfway through the cooling process.

Then allow the meat to cool completely in the refrigerator, preferably overnight. Take it out of the pot, slice it thinly, and garnish with sesame seeds and scallions.

http://thewoksoflife.com/2013/08/chinese-braised-beef-shank/

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Comments

  1. says

    I say forget the cooling process. It is totally awesome sliced and eaten warm about halfway through the cooling process – just heavenly!

  2. says

    I just love this recipe! And I really love your blog! I found you via Pinterest and I just had to come past to let you know that. I love cooking Asian dishes and look forward to some amazing inspirational dishes. Thank you again and keep up the beautiful work

    • says

      Thanks so much for commenting. Each and every comment we get just makes our day a little brighter. : ) Keep on keepin’ on with your blog as well!

  3. Joe Phillips says

    My girlfriend is from Guangzhou and I’m alway’s looking for new recipes to make her at least eat like she’s back home. I’ve been looking for a new way to cook beef shank’s instead of in a stew, and I thank you for making such a ascetically pleasing blog! Is this traditionally eaten cold? I saw someone post tin he comment section saying he would serve it luke warm and I was just curious. This is going to be the main course in tonight’s dinner and would prefer to serve it the same way they do in China. Does your family plan on doing some YouTube video’s to accompany these recipes? I typically do a video search, but luckily today I happened to do a Google search and found your blog.

    • says

      HI Joe, This dish is traditionally served cold but you can also eat it warm or hot as well. Personally, I like it warm because of the soft and juicy texture. The good thing about eating it cold is that there is no pressure to get other elements of the dinner together to serve it all hot. Also eating it the next day cold has its own merits!

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