China · Home-style
Chinese Braised Beef Shank
Beef shank simmered in a spiced master brine until deeply savory, served sliced cold or warmed through in a splash of the cooking liquid.
The lu brine is older than any single recipe: a spiced liquid is brewed, meat is submerged in it, and the same pot is reused until it tastes better than the food that filled it. In some cities the brine itself is still sold by the glass. For a home cook the practical part is cooling, storing and straining it, since a neglected pot turns quickly.
Ingredients
- brine spice bag10 g
- yellow bean paste15 ml
- fermented chili bean paste15 ml
- oyster sauce15 ml
- fermented red bean curd15 ml
- half an onion100 g
- ginger30 g
- garlic40 g
- dried chili10 g
- light soy sauce120 ml
- dark soy sauce60 ml
- salt5 g
- sugar30 g
- beer1 g
- beef shank500 g
Directions
- 1
Soak the beef shank in cold water for at least three hours ahead of time to draw out the blood.
- 2
Cut the onion into chunks, crush the ginger and garlic, snap the dried chili in half and set aside.
- 3
Add plenty of water to a pot, add the spice bag, onion, ginger, garlic and dried chili, and bring to a boil over high heat.
- 4
Add fifteen milliliters each of yellow bean paste, fermented chili bean paste, oyster sauce and fermented red bean curd, and stir well.
- 5
Pour in the caramel coloring and mix evenly.
- 6
Add one hundred twenty milliliters of light soy sauce and sixty milliliters of dark soy sauce and stir well.
- 7
Season with ten to fifteen grams of salt.
- 8
Pour in one can of beer, three hundred thirty milliliters, and bring back to a boil.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.