Braised Beef Shank
Ingredients
- beef shank
- Sichuan peppercorns
- yellow soybean paste
- bay leaves
- cinnamon stick
- cooking wine
- light soy sauce
- dark soy sauce
- ginger
- star anise
- dried chili peppers
- fennel seeds
Instructions
- Use a toothpick to poke holes in the beef shank, then soak it in salt water to draw out the blood.
- Add water to a pot, then add cinnamon stick, star anise, bay leaves, fennel seeds, Sichuan peppercorns, dried hawthorn, light soy sauce, dark soy sauce, cooking wine, yellow soybean paste, and black pepper. Bring to a boil.
- Place the cleaned beef shank in a clean container, then pour in the boiled and cooled marinade.
- The marinade should just cover the meat.
- Flip the meat over to ensure all sides are coated with the marinade.
- Cover with plastic wrap and refrigerate.
- After refrigerating for 4-6 hours, transfer to a pot, bring to a boil, then reduce to medium heat and simmer for 30 minutes. Ready to serve.
