Chinese Soy-Braised Beef Shank
Quick answer
- Total time
- 255 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Dark soy turns this Chinese braised beef shank deep brown, and the meat is chilled until set in its own liquid before being sliced thin across the grain, with only two star anise in the pot so the spice never buries the beef.
Ingredients
Instructions
- 1
Soak 1000 g beef shank in plenty of cold water in the refrigerator for 2 hours to draw out excess blood.
If the water turns very red, change it once so the finished braise tastes cleaner and less gamey.
- 2
Put the beef into boiling water and blanch it over high heat for 5 minutes.
Skim off the gray foam and impurities as they rise, then lift out the meat and let the surface drain well.
- 3
Add 1600 ml water, 5 tbsp soy sauce, 1 tbsp dark soy sauce, and 1 tbsp sugar to a pot.
Add 2 star anise, the green onion, and ginger, then bring it to a full boil so the sugar dissolves.
- 4
Add the blanched beef shank to the braising liquid and boil over high heat for 5 minutes.
Lower the heat to low, leave the lid slightly ajar, and keep the liquid at a gentle simmer, not a hard boil.
- 5
Braise for 90 minutes, turning the meat once halfway through.
Continue until the surface is evenly dark, a chopstick enters the thickest part without force, and the center reaches at least 63C.
- 6
Turn off the heat and let the beef lose its strongest heat while submerged.
Transfer it with the liquid to a shallow heat-safe container and refrigerate within 2 hours after cooking. Once completely chilled, slice it 0.3cm thick across the grain and spoon over a little braising liquid.
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