It ’ sulfur besides lovely in attic soups. just boil up some rice noodles, heating system up some chicken stock certificate with a few slices of ginger, get yourself some raw bean sprouts, thinly slice onion, chopped leek, linden wedges, fresh coriander and thai basil, and throw this gripe into the bowl .
Voila ! You ’ ve got a reasonably well mash-up : chinese braised beef shank in a vietnamese pho. Add some Sriracha to the desegregate, and you ’ ve got a party.
Reading: Chinese Braised Beef Shank
just an mind .
…a very good idea .
You should totes do it .
good sayin ’ .
Moving on .
Recipe Instructions
first gear, you ’ re going to want to trim the excess fat off the beef. Just carefully skid your tongue across the meat, pulling up the fat as you go. hera ’ s a photograph of the march, as demonstrated by Grandma. Look at that technical skill !
then cut the shank into two to three 1 pound. chunks. This ’ ll make it easier to fit all the kernel into the smaller batch that we plan to use. You don ’ thyroxine want to use a pot that ’ s excessively deep or wide for this recipe, since you want the meat to be submerged equally a lot as possible by the braise liquid .
Boil a toilet of water and boil the beef for about 8 minutes. This mellows out the relish and gets rid of any excess fatten or other impurities .
drain and rinse the kernel .
Put the boil gripe shanks in a small, deep saucepan over medium-low heating system and add the Shaoxing wine, soy sauce, dark soy sauce, star anise, dried red chili, rock sugar, and chinese cinnamon .
Make sure the meat is all coated in the sauce, rolling it around in the pot for a few minutes .
Add adequate body of water to submerge the meat about 2/3 of the way ( you may need more or less depending on the size and shape of your toilet ). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it ’ sulfur boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and pass over the meat. This ensures that the marinade distributes evenly .
Turn off the heating system and allow the kernel to sit in the cover pot for about 2 hours, turning once again halfway through the cool process .
then allow the meat to cool completely in the refrigerator, preferably overnight. This is a all-important step, as it allows you to slice the beef without it falling apart late. ( Don ’ metric ton worry. This will alllll be deserving it in the end ) .
Take it out of the pot, slice it thinly, and garnish with sesame seeds and scallions .
See ?
Glorious .
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Chinese Braised Beef Shank
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 or as a protein in a noodle soup.
serves:
6
Prep:
10
minutes
Cook:
2
hours
30
minutes
Total:
2
hours
40
minutes
Ingredients
-
▢
2-2/12 pounds boneless gripe shank ( about 1 kg )
-
▢
½ cup shaoxing wine
-
▢
4 tablespoons soy sauce
-
▢
3 tablespoons dark soy sauce
-
▢
7 pieces star anise
-
▢
1 dried red chili ( sliced )
-
▢
1 tablespoon rock sugar
-
▢
1 cinnamon stick ( chinese cinnamon/ceylon preferred )
Instructions
- Trim the excess fat off the gripe and cut the shank into two to three 1 pound. chunks. Boil a pot of water system and boil the beef for about 8 minutes. Drain and rinse the kernel.
- Put the boil gripe shanks in a small, thick saucepan over medium-low heat and add the wine, 2 kinds of soy sauce sauce, star anise, chili, rock sugar, and cinnamon .
- Make sure the meat is all coated in the sauce, rolling it around in the pot for a few minutes .
-
Add enough water to submerge the meat about 2/3 of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.
- Turn off the heat and allow the kernel to sit in the cover pot for about 2 hours, turning once again center through the cool process .
- then allow the meat to cool wholly in the refrigerator, preferably overnight. Take it out of the toilet, slice it thinly, and trim with sesame seeds and scallions .
nutrition facts
Calories:
182
kcal
(9%)
Carbohydrates:
3
g
(1%)
Protein:
28
g
(56%)
Fat:
5
g
(8%)
Saturated Fat:
2
g
(10%)
Cholesterol:
49
mg
(16%)
Sodium:
336
mg
(14%)
Potassium:
506
mg
(14%)
Fiber:
1
g
(4%)
Sugar:
1
g
(1%)
Vitamin C:
1
mg
(1%)
Calcium:
38
mg
(4%)
Iron:
3
mg
(17%)
nutritional info disclaimer
Read more : Spanish Sardines Pasta
TheWoksofLife.com is written and produced for informational purposes merely. While we do our best to provide nutritional information as a general guideline to our readers, we are not certify nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in any recipe. versatile on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your prefer nutrition calculator to determine nutritional information with the actual ingredients and quantities used .
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