Homemade Braised Flavors [Homemade Braised Beef]

Name: Homemade Braised Flavors [Homemade Braised Beef]
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 2500g Beef shank; 1 pack braising spices; 5 g Red yeast rice powder; 1 piece Ginger; 1 box Old marinade; 5 g dried red chili; 5 g Sichuan pepper; 15 ml dark soy sauce; 20 ml light soy sauce; to taste Salt

Beef shank is soaked, blanched and simmered in a cloth-wrapped bundle of spices, emerging firm, deeply aromatic and perfect for cold slicing.

0 minNewMedium Pickled & Preserved Braise in Sauce Five Spice

Instructions

1
Prepare the necessary materials.
2
Rinse the braised meat seasoning and Sichuan peppercorns and chili with water, then wrap them in cheesecloth.
3
Wash the ginger and slice it.
4
Cut the beef shank into large pieces, rinse them clean under running water, soak in clean water for one hour, and change the water twice during the process.
5
Blanch the washed beef in boiling water to remove the blood foam, then set aside.
6
Put all the seasonings mentioned in the ingredients into the pot, and add an appropriate amount of water.
7
Put the beef into the pot, bring it to a boil over high heat, then reduce to low heat and cook for 40 minutes. Turn off the heat and let it cool naturally, then bring it to a boil over high heat again, reduce to low heat and cook for 30 minutes, turn off the heat and let it simmer for 30 minutes.
8
Take out the braised beef and place it on a plate to cool.