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Taiwanese Five Spice Braised Beef Shank (滷牛腱)

Taiwanese Five Spice Braised Beef Shank (滷牛腱)

Ingredients

  • 1 pounds boneless beef shank
  • 6 thin slices fresh ginger
  • 3 cloves garlic
  • 1/4 cup shaoxing wine
  • 1 cup soy sauce
  • 1 tablespoon five spice powder
  • 1 tablespoon salt
  • 3 pieces star anise
  • Dash cinnamon powder
  • 1 tabespoon rock sugar
  • 3 pieces star anise
  • 4 cups chicken stock

Directions

1. Heat oil over high heat on a large non-stick pan. Add the ginger and garlic, stir for a few seconds. Add the beef shank on the pan and brown each side for about 4 minutes. Then transfer the beef shank to a crock-pot (prepare the liquid next).

2. In another pot over medium-low heat, add the shaoxing wine, soy sauce, five spice powder, salt, cinnamon, rock sugar, star anise and chicken stock. Bring to a boil for about 5 minutes. Then carefully transfer the liquid to the crock-pot.

3. In the crock pot, make sure the entire beef shank is coated in the liquid. If needed, add more chicken stock to submerge the beef shank. Cover crock-pot and simmer for about 2-3 hours. Flip the beef shank every 30 minutes to marinade evenly. Turn off the heat and transfer beef shank and broth back into pot. Allow beef shank and broth to cool completely in the refrigerator overnight. Skim fat, strain and reserve broth for the Taiwanese Beef Noodle Soup.

4. Before serving, transfer beef to a cutting board and slice thinly.

Taiwanese Beef Noodle Soup (牛肉麵 – Niu Rou Mian)

Taiwanese Beef Noodle Soup (牛肉麵 – Niu Rou Mian)

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