Chinese Braised Beef Shank & Master Stock (酱牛肉)

Method15 steps

1. 1

   Step 1: Cut each piece of the 1,500 g boneless beef shank lengthways in half. Keep the raw beef cold while preparing the marinade.

   Uses 1,500 g raw boneless beef shank (beef shin)

2. 2

   Step 2: Optional soak: cover the cut beef completely with cold soaking water and refrigerate at 4°C (40°F) or below for 1 hour. Drain well and discard that water. If skipping the soak, use the cut beef directly for marinating.

   Optional cold beef soak · 60 minUses Cut raw beef, only if soaking · Cold water to cover the beef completely, only for the optional soak

3. 3

   Step 3: Mash one large piece of red fermented bean curd in a bowl, then mix it with 4 tbsp Chinese soybean paste, 4 tbsp light soy sauce and 1 tbsp dark soy sauce until evenly combined.

   Uses 4 tbsp Chinese soybean paste (Huang Dou Jiang) · 1 large piece red fermented bean curd (Fu Ru) · 4 tablespoon light soy sauce · 1 tablespoon dark soy sauce

4. 4

   Step 4: Coat the beef thoroughly with all of the prepared marinade. Cover and refrigerate at 4°C (40°F) or below for at least 4 hours, or overnight.

   Minimum refrigerated marinade · 240 minUses Cut raw beef, only if the optional soak was skipped · Drained soaked beef, only if soaked; water excluded · Prepared marinade

   
5. 5

   Step 5: Put the marinated beef and all its marinade into a heavy pot. Add about 750 ml fresh braising water, adjusting with extra water only as needed to cover the meat completely.

   Uses Marinated beef and its marinade · About 750 ml water for braising, enough to cover the beef · Extra water only if needed to cover the beef or maintain the braise

6. 6

   Step 6: Add 2 tbsp Shaoxing wine, five ginger slices, the two braising scallion stalks, 12 g rock sugar, four star anise, one piece cassia cinnamon, four bay leaves, 1 tsp fennel seeds, 1 tbsp Sichuan pepper, 1 tbsp whole white peppercorns, eight whole cloves and four dried chillies. Add the optional Tsao-ko and dried sand ginger (2 pieces) if using.

   Uses Beef, marinade and braising water · 2 tablespoon Shaoxing rice wine · 5 slices ginger · 2 stalks scallions, cut into sections for braising · 12 g rock sugar · 4 star anise · 1 piece cassia cinnamon · 4 bay leaves

   
7. 7

   Step 7: Bring the pot to a full boil, then reduce to the lowest heat and cover tightly. Simmer gently for about 90 minutes, checking the beef from around 70 minutes; the time varies with the pieces and pot. Keep enough liquid in the pot, adding a little extra water only if needed. While it simmers, check the seasoning as described in the next step.

   Check braised beef · 70 minUses Beef and fully seasoned braising liquid · Extra water only if needed to cover the beef or maintain the braise

8. 8

   Step 8: About halfway through the simmer, taste a little broth with a clean spoon. It should be fairly salty so it seasons the meat. Add salt only if needed, then continue the same simmer.

   Uses Beef and broth during the ongoing simmer · Salt, to taste

9. 9

   Step 9: Test the centre of the largest beef piece with a chopstick. Stop cooking when it is cooked through and the chopstick passes through with a little resistance; the beef should stay intact for slicing. If it is still too firm, continue simmering and check again.

   Uses Seasoned simmering beef and broth

   
10. 10

    Step 10: Lift the cooked beef into shallow containers, keeping the stock in the pot for straining. Refrigerate the beef promptly at 4°C (40°F) or below, within two hours of cooking or within one hour in heat above 32°C (90°F). Chill until completely firm before slicing.

    Uses Cooked beef shank, removed from the braising stock

11. 11

    Step 11: Strain the reserved braising liquid through a sieve and discard all spices and solid fragments. Divide the stock into clean shallow containers and refrigerate promptly within the same cooling limits. Keep refrigerated at 4°C (40°F) or below for up to four days, or freeze airtight portions for up to three months. Thaw frozen stock in the refrigerator.

    Uses Reserved braising liquid after lifting out the beef

    
12. 12

    Step 12: Slice the firm chilled beef thinly and arrange the portion you want to serve on a plate. For an optional sauce, take about 3 tbsp of the strained stock, bring it to a boil in a small saucepan, then pour it over the slices. Add optional ready chilli oil and additional chopped scallions to taste. Serve chilled, or use the warming option in the next step.

    Uses Chilled firm cooked beef for serving · About 3 tbsp strained stock · Ready Chinese chilli oil to taste, optional · Additional scallions, finely chopped, optional garnish

13. 13

    Step 13: Optional warm-serving route: set the plated sliced beef above boiling steamer water, cover and steam for about 3 minutes. Check that it is hot throughout, reaching 74°C (165°F), and continue steaming if needed. Serve immediately.

    Steam sliced beef to serve warm · 3 minUses Plated sliced cooked beef, only if warming · Water for the steamer, only if serving the chilled beef warm

14. 14

    Step 14: Keep any reserved unsliced cooked beef refrigerated in covered containers for up to four days, or freeze airtight for up to three months. Thaw frozen beef in the refrigerator before slicing and serving.

    Uses Reserved unsliced cooked beef, if any

15. 15

    Step 15: To use the saved master stock for another meal, thaw it in the refrigerator and bring it to a full boil. Use it in a complete braising recipe for the chosen ingredients, adding water and seasonings as needed and cooking those ingredients through. After cooking, strain out all solids again and promptly cool the stock in shallow containers. Refrigerate for up to four days or freeze for up to three months as above.

    Uses Saved strained master stock for a later meal