Cold Mixed Braised Beef

Name: Cold Mixed Braised Beef
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1 piece (1kg) Beef shank; 1 piece Ginger; 5 clove Garlic; 5 piece dried chili; 3 slice Bay leaf; 3 g Sichuan pepper; 1 piece Star anise; 1 piece Tsaoko; 1 slice Aralia; 10 g rock sugar; 30 g Salt; 2 tbsp light soy sauce; 2 tbsp dark soy sauce; 1 tbsp Xinhe Scallion Companion June Fragrant Doubanjiang; 1 tbsp Xinhe Scallion Companion Korean Chili Sauce; 5 stick Coriander; 1 small piece Ginger; 2 clove Garlic; 3 piece Xiaomi chili; 3 tbsp braised broth; 2 tbsp Cold Dressed with Aromatic Vinegar; 2 tbsp Sesame oil; to taste toasted sesame seeds

A whole beef shank simmers with star anise, bay leaves, chilies and Korean chili sauce until deeply flavored, then chills and slices into rosy, spice-perfumed rounds for serving cold.

0 minNewEasy Cold Dishes Mix Mild Spicy

Instructions

1
Collection of main ingredients.
2
Take one calf shank, remove excess fascia, soak it in water for a while, and when the water turns red, change the water until it becomes clear.
3
Place the soaked and cleaned beef shank into the rice cooker and add water to cover the ingredients. Add ginger, garlic, dried chili peppers, star anise, Sichuan peppercorns, bay leaves, galangal, tsaoko, and rock sugar.
4
Add salt.
5
Add light soy sauce.
6
Add dark soy sauce.
7
Add Korean chili paste.
8
Add the doubanjiang. Stir well. Select the rice cooking time on the rice cooker.
9
After the time is up, take out the beef and let it cool. Once the marinade has cooled, strain it. Put some in a container and freeze it in the refrigerator to be used as aged marinade. Use the rest for cold dishes seasoning or cooking.
10
Slice the braised beef thinly, and according to your taste, add cilantro, small chili peppers, ginger, garlic, etc. Add an appropriate amount of braising sauce, and mix evenly with cold-seasoned vinegar, sesame oil, etc. Finally, sprinkle a little toasted sesame seeds.