Chinese Spiced Braised Beef Shank

Method7 steps

1. 1

   Step 1: Tie the two Chinese cinnamon sticks, black cardamom pod (1), ½ tbsp Sichuan peppercorns, two star anise, eight whole cloves, dried tangerine peel (1 piece), two bay leaves and 1 tsp white peppercorns securely inside cheesecloth or two empty tea pouches. Add the three liquorice slices, whole nutmeg (1) and 1 tbsp fennel seeds only if using those optional spices. Wash and cut the four braising scallions, peel the five garlic cloves and have the ginger slices ready. Keep the ginger separate from the spice packet; it is used in the initial blanch.

   Uses 2 Chinese cinnamon sticks (cassia) · 1 black cardamom pod · ½ tablespoon Sichuan peppercorns · 2 star anise · 8 whole cloves · 1 piece dried tangerine peel · 2 bay leaves · 1 tsp whole white peppercorns

   
2. 2

   Step 2: Cut the 1.1 kg beef shank into two or three crosswise pieces about 5–6 inches long. Put it in a medium pot with all three ginger slices and add enough of the separate blanching water to cover. Bring to a boil until a grey foam collects on the surface. Turn off the heat, carefully drain into a colander and discard that water and ginger. Gently rinse away clinging foam from the blanched beef without splashing, drain and clean the pot and used sink. This preliminary blanch is followed immediately by the full braise.

   Uses 1.1 kg beef shank (2½ lb), cut into 2–3 crosswise pieces · 3 slices ginger · Unmeasured initial blanching water, enough to cover the beef; discarded afterward · Unmeasured fresh water to rinse away foam after blanching, then discarded

3. 3

   Step 3: Return the drained beef to the cleaned pot. Add the secured spice packet, ¼ cup Shaoxing wine, five peeled garlic cloves, four prepared scallions, 15 g rock sugar, ¼ cup light soy sauce and 2 tbsp dark soy sauce. Add fresh braising water, using about 4 cups as a guide and enough to cover the beef. Season lightly with salt to taste; the soy sauces already provide salt.

   Uses All drained beef from step 2, excluding its discarded water and ginger · The complete secured spice packet from step 1, excluding its separately prepared aromatics and wash water · ¼ cup Shaoxing wine · 5 cloves garlic · 4 scallions (cut into large pieces) · 15 g rock sugar (can substitute with regular granulated sugar) · ¼ cup light soy sauce · 2 tablespoons dark soy sauce

4. 4

   Step 4: Bring the pot to a boil, then reduce the heat to a very gentle simmer. Braise for 60–90 minutes, checking from 60 minutes, until the beef is fork-tender yet firm enough to slice when cold. Continue gently if needed, but stop once tender so it does not fall apart.

   Check beef tenderness from 60 minutes · 60 minUses All beef, spice packet, aromatics and fresh braising liquid assembled in step 3

   
5. 5

   Step 5: Lift the tender beef onto a clean shallow tray and cover it. Remove and discard the used spice packet. Strain the braising liquid through a fine mesh strainer, bring the strained liquid to a full boil, then turn off the heat. Cool the beef and sauce briefly in separate shallow containers and refrigerate within 2 hours of cooking. Chill the beef completely before slicing; hot meat is more likely to break apart.

   Uses All tender beef, braising liquid, aromatics and used spice packet from step 4

   
6. 6

   Step 6: For extra flavour, return the chilled beef to some of its chilled strained braising liquid and refrigerate overnight. Otherwise keep the beef covered and chilled separately until slicing. Both routes use completely cold cooked beef. Keep any reserved sauce refrigerated; if saving it for later braising, freeze it promptly in a freezer-safe container after it has cooled safely, rather than leaving it on the counter.

   Uses The chilled cooked beef from step 5, excluding its separately chilled braising liquid · An optional draw of the separately chilled boiled braising liquid from step 5 for overnight soaking; any unused sauce stays separate

7. 7

   Step 7: Lift the cold beef from any soaking liquid and slice thinly across the grain. Serve as six small cold portions. If desired, mix the separately listed optional soy sauce, chili oil and extra chopped scallions to taste in a small dipping bowl. Keep unused beef and braising liquid cold; the optional dip uses its own supplies rather than repeating the stocks already cooked in the pot.

   Uses All cold cooked beef from the chosen step-6 route, lifted from any separate soaking liquid · Optional unmeasured soy sauce for the separate serving dip · Optional unmeasured chili oil for the separate serving dip · Optional unmeasured extra chopped scallions for the separate serving dip