Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chinese soya sauce beef shank (served cold)鹵水牛展. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chinese Braised Beef Shank is a traditional cold sliced beef dish that's often found as an appetizer at Chinese banquet-style dinners. Pour in soy sauce and enough beef stock to cover. This is common appetizer served in China: thinly sliced beef, served cold.
Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chinese soya sauce beef shank (served cold)鹵水牛展 using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- Take 2 kg Beef Shank
- Make ready 4 slice Ginger
- Take 5 Garlic Cloves
- Get 150 ml Light Soya Sauce
- Make ready 150 ml Dark Soya Sauce
- Make ready 40 ml ShaoXing Wine
- Get 1 cube (30 g) Rock Sugar
- Get 4 spoonful Peppercorns 花椒
- Get 8-10 Star Anise 八角
- Get 1 piece chinese Cinnamon 桂皮
- Take 8-10 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
- Take Seasoning
- Make ready 2 tsp Five spice powder
- Get 1 tsp chicken powder
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. The strong flavor of five spice and soy sauce is unmistakable. They are easier to make at home than you mi.
Instructions to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- Here are the main ingredients check the list above.
- 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.
- 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.
- 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.
- 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.
- 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!
Pictorial: Beef Shank Braised with Five Spice/Soy. This dish is great with warm Chinese liquor or cold beer and now I am having this craving for that combination. A wide variety of chinese soya sauce options are available to you, such as processing type, packaging, and type. 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.
So that’s going to wrap this up with this exceptional food chinese soya sauce beef shank (served cold)鹵水牛展 recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
