Sliced Red-Braised Beef Shank
15m prep 1h cook 2h ready
Chilled sliced beef shank braised in soy sauce and spices, then drizzled with sesame oil. Served as a snack, appetizer, or sandwich filling.
Ingredients
- boneless beef shank
- 12 cup water
- soy sauce
- 1/2 cup dry white or red wine
- 1 tbsp rock sugar or light brown sugar
- 1/2 tsp whole Sichuan peppercorns
- 3 fresh ginger cut on the bias
- 2 green onions cut into three segments
- garlic lightly smashed
- 2 dried red chili peppers
- 1 star anise
- 1/2 tsp sesame oil
- fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 90.3 mg
- Iron: 1.81 mg
- Magnesium: 32.3 mg
- Phosphorus: 75.8 mg
- Potassium: 454 mg
- Zinc: 0.62 mg
Let's Cook
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Step 1.
Cut the boneless beef shank into 4 large pieces. In a 4- or 5-quart pot, combine the shank pieces and 6 cups of water. Bring to a boil over high heat; as the water heats, the beef will constrict and the top edges may pop above the water—this is normal. Reduce the heat to medium-low and simmer for about 5 minutes. Remove the pot from the heat, transfer the beef to a medium bowl, discard the water, and rinse the pot.
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Step 2.
Return the rinsed pot to the stove. Add the beef, the remaining 6 cups water, ½ cup soy sauce, the wine, sugar, Sichuan peppercorns, ginger slices, green onion segments, smashed garlic cloves, dried red chili peppers, and star anise. Bring to a boil over high heat, then reduce the heat to low. Simmer for 1½ to 2 hours, until the beef is tender to the bite. Remove the pot from the heat and transfer the beef to a large covered container. If desired, strain the braising liquid and reserve it to serve over rice. Chill the beef overnight.
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Step 3.
To serve, slice the chilled beef very thinly. Drizzle with the remaining 1 tablespoon soy sauce and the sesame oil. Garnish with chopped fresh cilantro.
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