Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chinese soya sauce beef shank (served cold)鹵水牛展. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is something which I’ve loved my entire life. They are nice and they look wonderful.
This is common appetizer served in China: thinly sliced beef, served cold. Using a pressure cooker makes the cooking process a lot faster! Chinese Braised Beef Shank is a traditional cold sliced beef dish that's often found as an appetizer at Chinese banquet-style dinners.
To get started with this particular recipe, we must first prepare a few components. You can have chinese soya sauce beef shank (served cold)鹵水牛展 using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- Take 2 kg Beef Shank
- Prepare 4 slice Ginger
- Make ready 5 Garlic Cloves
- Get 150 ml Light Soya Sauce
- Take 150 ml Dark Soya Sauce
- Prepare 40 ml ShaoXing Wine
- Get 1 cube (30 g) Rock Sugar
- Take 4 spoonful Peppercorns 花椒
- Prepare 8-10 Star Anise 八角
- Take 1 piece chinese Cinnamon 桂皮
- Prepare 8-10 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
- Make ready Seasoning
- Prepare 2 tsp Five spice powder
- Get 1 tsp chicken powder
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. Set aside beef shank to cool. The strong flavor of five spice and soy sauce is unmistakable. They are easier to make at home than you mi.
Steps 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. 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. Fernald serves it over polenta or with her husband's Baia line of pastas.
So that is going to wrap it up with this exceptional food chinese soya sauce beef shank (served cold)鹵水牛展 recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
