Chinese Beef Shank 卤牛肉

 

Serves for 3-4,

  • 1000g         beef shank 牛键子肉
  • 30g              ginger
  • 30g              spring onion
  • 5g                 cinnamon stick 桂皮
  • 5g                 star anise 八角
  • 1g                  clove 丁香
  • 1cup             dark soy sauce 老抽
  • 1/2cup          light soy sauce  生抽
  • 1 teaspoon   salt
  • 30g               rock sugar冰糖
  • 1000g          water (for blanching beef)
  • 1000g          water 

Method

  1. Cut the beef shank into two big equal pieces
  2. Pour 1000g water in a big pot and add the raw meat
  3. Bring it to boil for 10 minutes
  4. Remove the pot from fire. Rinse the blanched meat well
  5. Add another 1000g water in the same clean pot.
  6. Add blanched beef and all ingredients (except salt) in the pot
  7. Bring the pot to boil for 10 minutes with high heat
  8. Cover the pot and leave it on the stove for 60 minutes in low heat (add salt when meat has been cooked for 50 minutes)
  9. Remove the pot from the stove and leave the meat soak in the pot for 2 hours
  10. Remove the meat from pot and wrap them in a plastic bag
  11. Store in the fridge for 1 hour
  12. Thinly slice the meat
  13. Scoop 2 tablespoons of liquid from the pot, reheat it in a frying pan and pour into the sliced meat. Garnish the plate.

Tip

Only add salt 10 minutes before turning off the heat and the cooking is done.

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