Chinese Braised Beef Shank (酱牛肉, Jiang Niu Rou)
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.
Servings: 8 servings
Ingredients
Blanching
- 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
Braising
- 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
To blanch the beef
- Add the beef into a big pot (or an Instant pot or a pressure cooker). Add 4 cups of cold tap water to cover the beef. Add the green onions, ginger, and Sichuan peppercorns. Cook over medium-high heat until it reaches a boil. Stir occasionally to prevent from sticking. Turn to medium heat. Boil for 10 minutes while skimming the brown foam off the top and discarding the foam.
To braise
- Combine the soybean paste, light soy sauce, and dark soy sauce in a small bowl. Mix thoroughly until the soybean paste has completely dissolved into a smooth sauce.
- To use an Instant Pot or pressure cooker: Add the soybean sauce mixture and the rest of the braising ingredients. Seal the pot. For the Instant Pot, pressure cook on high for 35 minutes. For a pressure cooker, heat over medium heat until it reaches high pressure. Turn to low heat, then cook at high pressure for 35 minutes (*Footnote 1). Once done, release the pressure naturally by letting the pot sit for 20 minutes.
- To cook on stovetop: add the soybean sauce mixture and the rest of the braising ingredients to the pot. Cook over medium-high heat until it reaches a simmer. Turn to medium-low heat. Simmer, covered, until the beef turns tender but is not falling apart, 1.5 to 2 hours.
- The beef is cooked now. But for the best result, transfer the beef, broth, and all the spices to a large container. Once it has cooled completely, cover the container and store it in the fridge overnight before serving.
- To serve, slice the beef into thin pieces. Serve it by itself, in a salad, or as a noodle / rice bowl topping.
Notes
- If you cannot find beef shank, you can also use other cuts such as chuck, brisket, or short ribs. For pressure cooking times, cook chuck for 40 minutes, short ribs for 45 minutes, and brisket for 60 minutes.
- If you do not have either, you can use black bean sauce or oyster sauce as a substitute. The flavor of the finished dish will be different but delicious regardless.
Nutrition
Serving: 1serving, Calories: 229kcal, Carbohydrates: 4g, Protein: 34.9g, Fat: 7.2g, Saturated Fat: 2.7g, Cholesterol: 101mg, Sodium: 510mg, Potassium: 475mg, Fiber: 0.2g, Sugar: 2.2g, Calcium: 4mg, Iron: 21mg