Three Sauce Beef

Clean the bought beef shank.

Wash clean and soak in cold water for 3 hours (change the water 3 times during the soaking).

Pat the soaked beef shank dry with kitchen paper and add light soy sauce inside.

Cover with plastic wrap and refrigerate overnight (turn the beef three times in the meantime for better flavor).

Take a clay pot, put the beef shank that has been soaked overnight into it, and pour in the soy sauce as well.

Add a little more cold water to cover the beef (because the beef will expand after heating).

Prepare three sauces: soy sauce, sweet bean sauce, and fermented tofu.

Prepare the seasonings: Sichuan pepper, star anise, bay leaves, cinnamon, tsaoko, hawthorn slices, dried tangerine peel, and dried chili peppers.

Ginger and onions.

After the fire boils, skim off the blood foam.

Put all the seasonings in.

Add the sweet bean sauce and mix evenly.

Put the fermented tofu in and mix evenly.

Then add the ginger and onion.

Taste it, and if salt is needed, you can add it according to your personal preference.

Cover with the lid and simmer on low heat for about 2 hours and 15 minutes.

Turn off the heat. Use chopsticks to poke it; a little resistance is enough. Let the braised meat cool in the pot, and it will become firm.

Look at it, how it makes you crave it.

Does it look better after cooling?

Refrigerate overnight, then slice thinly. Even without the sauce, it tastes very good.

Recent photo.