Braised beef shank (卤牛腱子) is a beloved Chinese dish prized for its tender, flavorful meat and rich broth. Here’s a detailed guide to mastering it at home.
Ingredients: 1 kg beef shank, 5-6 star anise, 3 cinnamon sticks, 5 Sichuan peppercorns, 3 dried chilies, 3 ginger slices, 4 garlic cloves, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tbsp sugar, salt to taste, and enough water to cover.
Steps:
1. Prepare the Beef: Rinse the beef shank and soak in cold water for 1 hour to remove blood. Pat dry.
2. Blanch: Boil water, add beef, and cook for 5 minutes. Drain and rinse.
3. Make the Broth: In a pot, add water, star anise, cinnamon, peppercorns, chilies, ginger, and garlic. Bring to a simmer.
4. Braise: Return beef to the pot. Add soy sauces, wine, and sugar. Simmer for 1.5 hours on low heat, turning occasionally, until fork-tender.
5. Rest & Serve: Let the beef cool in the broth to enhance flavor. Slice thinly and drizzle with broth. Garnish with cilantro or sesame seeds.
Tips: For a deeper taste, add rock sugar or dark soy sauce. Reheat the broth before serving to keep the meat moist. Enjoy with rice or as a cold appetizer!
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