Chinese Braised Beef Shank (酱牛肉, Jiang Niu Rou)

Name: Chinese Braised Beef Shank (酱牛肉, Jiang Niu Rou)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 2 to 3 lbs (1 to 1.4 kg) beef shank (shin) (, sliced to large bite-size pieces (*Footnote 1)); 2 tablespoons Shaoxing wine ((or dry sherry)); 4 green onions (, cut into 2” (5 cm) long pieces); 1 thumb ginger (, sliced); 1 teaspoon Sichuan peppercorns; 2 tablespoons soybean paste ((or sweet bean paste) (*Footnote 2)); 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 4 Chinese dried chili peppers; 3 bay leaves; 3 cloves; 2 whole star anise; 1 cinnamon stick; 1 whole nutmeg ((or 1/4 teaspoon nutmeg powder)); 1 teaspoon fennel seeds; 1 black cardamom ((optional)); 1 tablespoon rock sugar ((or regular sugar)); 1 teaspoon salt

Instructions

Prep:20minCook:1h

Introducing a Chinese beef shank recipe that features tender juicy braised beef in a rich and savory broth that’s full of aroma. The recipe requires very little hands-on time and is super easy to put together. Once done, you can enjoy the beef by itself, use it to make salad, top noodles with it, and more. The braising broth, also known as “master sauce” in China, can be used again and again for marinating and braising meat, tofu, and vegetables. {Gluten-Free adaptable}To make this dish gluten-free, use dry sherry to replace Shaoxing wine, and use tamari to replace the light and dark soy sauces.

Updated at: Thu, 21 Nov 2024 21:04:03 GMT