Braised Beef in Soy Sauce

Name: Braised Beef in Soy Sauce
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 2500g Beef shank; to taste scallion segments; to taste Ginger slices; to taste table salt; to taste dark soy sauce; to taste light soy sauce; to taste White liquor; to taste rock sugar; to taste Sichuan pepper; to taste Star anise; to taste Cinnamon; to taste Fragrant Sand; to taste Tsaoko; to taste Angelica dahurica; to taste White bandits; to taste Bay leaf; to taste Fennel; to taste dried chili; 1 bag Sweet bean sauce; 1/2 bag Soybean paste

Beef shank soaked to remove blood, then braised long and slow in a deeply spiced soy broth, sliced cold to show off its dense, mahogany grain.

24 hrNewMedium Cold Dishes Stew Savory

Instructions

1
Clean the beef shank and remove the fat, soak it in cold water for 10 hours to draw out the blood, then add Sichuan peppercorns, bay leaves, and salt to the cold water.
2
Prepare segments of green onion, slices of ginger, Sichuan peppercorn, fennel seeds, 3 star anise, cinnamon, 2 tsaoko, dried chili peppers, 2 amomum seeds, 3 slices of Chinese angelica root (white angelica), 2 white cardamoms (the text in the picture was wrong, it should be white cardamom, not nutmeg).
3
After soaking for enough time, remove the beef shank and place it in a pot, add enough water and the prepared seasonings, then bring to a boil.
4
Skim off the blood foam when it is about to boil and bring it to a full boil.
5
After the pot boils, add dark soy sauce, light soy sauce, white wine, rock sugar, sweet bean sauce, and fermented soybean paste, stew for 1 hour, then remove the scallion sections and continue stewing for 2.5 hours.
6
Add salt and simmer for another hour before turning off the heat.
7
Take the beef shank out and cut it open from the middle.
8
Soak them in the pot overnight.
9
Slice and plate.