Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
2 Hr
Total Time:
2 Hr 20 Mins
Chinese spiced braised beef shank is a famous specialty dish made primarily from beef and originated in Hohhot, Inner Mongolia. To enhance the flavor and texture of the dish, it is necessary to let it cool at room temperature after cooking, then refrigerate it overnight until it is completely marinated. Additionally, it can be served with condiments such as scallions and garlic, which will further enrich its flavor and provide a delicious culinary experience.
Ingredients
Adjust Servings
- Sauce:
Instructions
-
Combine the sauce ingredients in a small bowl. Set aside.
-
Heat vegetable oil in a large pot over medium-high heat. Add green onions and ginger and cook until fragrant.
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Add cinnamon stick, star anise, bay leaves, Sichuan peppercorns, fennel seeds and tsaoko to the pot and cook until fragrant, about 30 seconds.
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Place the beef shank in the pot, pour in the sauce, and stir to combine. Add enough water to cover the shank to the pot and bring to a boil. Reduce heat to medium-low and let the beef shank simmer for 2 hours, or until the meat is tender. Add more salt, if desired.
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Place the beef shank in a large bowl. Strain out the seasonings through a fine-mesh sieve, and pour the sauce over the beef.
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Let the beef shank cool completely, then wrap it tightly with plastic wrap and refrigerate it overnight. This allows the flavors to fully develop, making the meat more tender and flavorful. When serving, slice the beef shank into thin pieces and garnish with chopped cilantro leaves.
