Chinese Soy-Braised Beef Shank
Jiang niu rou is Chinese soy-braised beef shank simmered for at least 90 minutes with soy sauce, dark soy sauce, star anise, ginger, green onion, and sugar. The long, gentle braise breaks down the connective tissue in the shank while keeping the meat intact enough to slice cleanly against the grain once cooled. Star anise lends a distinctive warm, licorice-like aroma that penetrates deep into the beef. The dish is commonly served cold in thin slices as an appetizer, and the leftover braising liquid is traditionally repurposed for cooking soy-braised eggs.
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Instructions
- 1
Blanch beef shank for 8 minutes and rinse.
- 2
Add water, soy sauces, sugar, star anise, ginger, and green onion to a pot.
- 3
Add beef shank, bring to a boil, then reduce to low heat.
- 4
Cover and braise gently for at least 90 minutes.
- 5
Cool slightly and slice thinly against the grain.
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