Recipe: Yummy Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展

Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展. Chinese Braised Beef Shank is a traditional cold sliced beef dish that's often found as an appetizer at Chinese banquet-style dinners. It's great on its own or garnished with some sesame seeds and chopped scallion. Oh yeah, and this is also one of our "Cooking with Grandma" recipes, so it's totally.

Add beef shank in a cast iron pot; add leek onion, spring onion, shallots and sugar. Pour in soy sauce and enough beef stock to cover. A favorite Taiwanese cold appetizer, this braised beef shank recipe is perfect as a side dish as well. you can cook Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展

1. It's 2 kg of Beef Shank.
2. Prepare 4 slice of Ginger.
3. It's 5 of Garlic Cloves.
4. Prepare 150 ml of Light Soya Sauce.
5. It's 150 ml of Dark Soya Sauce.
6. It's 40 ml of ShaoXing Wine.
7. Prepare 1 cube (30 g) of Rock Sugar.
8. You need 4 spoonful of Peppercorns 花椒.
9. Prepare 8-10 of Star Anise 八角.
10. You need 1 piece of chinese Cinnamon 桂皮.
11. You need 8-10 of Dried Laurel Leaves (Bay Leaves) 乾月桂葉.
12. It's of Seasoning.
13. Prepare 2 tsp of Five spice powder.
14. Prepare 1 tsp of chicken powder.

It's hard to find a whole shank in American supermarkets so you would have to venture into Asian Next, add in the soy sauce and Shaoxing rice wine until it starts to simmer. This is common appetizer served in China: thinly sliced beef, served cold. Using a pressure cooker makes the cooking process a lot faster! Make this delicious Chinese Braised Beef Shank Recipe with homemade Chinese Master Stock 滷 Remove the beef shank and rinse it in cold tap water. *Pro Tip: We take this step whenever we Chill Beef Shank: *Note: This dish is meant to be served after being chilled.

Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 step by step

1. Here are the main ingredients check the list above..
2. Boil a pot of water throw in those beef with 3 slice of ginger for 3 mins. This will remove the blood smell inside the meat. Then Rinse the beef and place aside. I prefer lean beef so if theres fat i will cut them out..
3. Now throw in all the Ingredients and Seasonings etc inside the pot, except the beef then make it to a boil. Some people will place those in Teabags or sacks but im just too lazy. Place those beef inside the pot and pour hot water until meat is covered. When its boiling switch to "low heat" and simmer it for 2 hours lids covered..
4. During the process Flip those beef around every 30mins so the sauce can be covered evenly and check if its burning etc. I would taste the sauce which will be 40% more salty with little sweetness to it. If not add in more seasonings. There should be also a taste of peppercorn, star anise and bay leave etc if not add in more. After 2 hours switch off the heat with lids covered and leave it for 6 hours..
5. After 6 hours scrape out those peppercorn off (thats what u get if u are lazy not placing those inside a sack before cooking ;) then wrap it up and place in fridge. As for the leftover sauce filter it, wrapped and use them as a dipping sauce or sauce for rice..
6. After a few hours in fridge slice them up in thin slices served cold. As for the sauce reheat first and cool to room temperature as a dipping sauce. Beef can last for 3 days in fridge. Done!.

Set aside beef shank to cool. my Mom's delicious Chinese Spiced Beef Shin. After braising these luscious beef shanks, the meat and marrow is pulled from the bones to create a succulent sauce for pasta or polenta. The richly marbled meat makes this simple sauce so much more delicious. Cover the lid and turn the pressure valve to the seal position. Chinese Soy Sauce Chicken - Typical Cantonese recipe commonly found at Chinese BBQ restaurants at Chinatown.