Braised Beef Shank Appetizer (滷牛腱)
Total time
Author: Mike hsu
Recipe type: Appetizer
Cuisine: Taiwanese
Serves: 4-8
- 1 whole beef shank (about 2 pounds)
- ½ cup soy sauce
- ½ cup Shaoxing rice wine
- 1 tbsp rock sugar
- ½ tsp Chinese five spice powder
- 2 cloves of star anise
- 2” ginger root
- 3 stalks of green onion
- water
- Parboil beef shank in hot water for about 1-2 minutes and drain (optional)
- Slice ginger and chop green onions
- Heat pan to medium high heat with a tbsp of oil
- Add ginger first, then green onions and cook until onions start to wilt
- Add in five spice powder, star anise, rock sugar and toss for another minute
- Add Shaoxing wine and soy sauce until simmering
- Place beef shank in a pot and pour sauce into the pot
- Add water until beef shank is submerged
- Turn up heat until sauce boils then turn down to a low simmer
- Cover and simmer for about 1 ½ to 2 hours until you can pierce with a fork
- Remove and allow to cool
- Refrigerate for 1-2 hours until chilled
- Slice thinly across the grain, garnish with some chopped green onions and cilantro and serve cold
Can be stored whole and frozen for up to 1 month by wrapping in plastic wrap then newspaper. Let it thaw in the fridge prior to slicing.
Recipe by It's My Dish at https://itsmydish.com/braised-beef-shank-appetizer/
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