stewed beef tendon recipe

How to Make Braised Beef Shank: A Comprehensive Guide

Braised beef shank (卤牛腱) is a beloved Chinese dish prized for its tender, flavorful meat and rich, savory broth. Mastering this dish involves a few key steps, from ingredient prep to simmering techniques. Here’s a detailed guide to achieve perfection.

Ingredients: Start with 1 kg of beef shank, 2 star anise, 3 cloves, 1 cinnamon stick, 5 Sichuan peppercorns, 1 sliced ginger, 3 smashed garlic cloves, 3 scallions, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp cooking wine, 1 tbsp sugar, and enough water to cover the meat.

Steps:

1. Prep the Beef: Rinse the shank and soak in cold water for 1 hour to remove excess blood. Pat dry.

2. Blanch: Boil water in a pot, add the shank, and cook for 5 minutes. Drain and rinse under cold water.

3. Make the Broth: In a large pot, combine water, soy sauces, cooking wine, sugar, and all aromatics. Bring to a boil.

4. Simmer: Return the shank to the broth, reduce heat to low, cover, and simmer for 2–2.5 hours, or until tender.

5. Rest & Slice: Turn off the heat and let the shank steep in the broth for 1 hour. This enhances flavor and texture. Slice thinly and serve with the broth or a dipping sauce.

Tips: For a richer taste, use beef bones to make the broth. Adjust soy sauce for saltiness and add rock sugar for a balanced sweetness. Enjoy this dish warm or cold, as a main course or appetizer!