Soy-braised Beef

Name: Soy-braised Beef
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 2000g Beef shank; to taste Star anise; to taste Tsaoko; to taste Sichuan pepper; to taste Bay leaf; to taste dried chili; to taste Ginger slices; to taste Scallion; to taste Doubanjiang; to taste rock sugar; to taste light soy sauce; to taste dark soy sauce; to taste cooking wine; to taste Salt

A classic chilled beef dish where shank is gently simmered with star anise, bay leaves and soy sauce until the broth turns thick and aromatic.

0 minNewMedium Cold Dishes Braise in Sauce Five Spice

Instructions

1
Soak the beef shank in water for three hours, changing the water twice in between to remove the blood.
2
Put cold water in the pot, add cooking wine and ginger slices to blanch, boil for 3 minutes, then remove and rinse off the foam with warm water.
3
Spice preparation: ginger slices, star anise, tsaoko (top cut), Sichuan peppercorns, bay leaves, dried chili peppers, fragrant scallions.
4
Put the blanched beef into the pot, add salt, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of doubanjiang, and an appropriate amount of rock sugar.
5
Add enough water all at once to cover the beef, bring it to a boil over high heat, then reduce to low heat and simmer for two and a half hours, until a chopstick can easily pierce the beef.
6
Strain the broth, then soak the beef in the broth overnight.
7
Remove the beef.
8
Braised beef.
9
Beef shank is very firm, with lean meat interspersed with beef tendons, very fragrant and chewy.