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Homestyle Soy-Braised Beef Shank
This comforting dish features tender beef shank slowly braised in rich soy sauces flavored with sweet spices like star anise and cinnamon stick creating a deeply savory taste while the vegetables add gentle sweetness and crunch. Its soft juicy texture makes it perfect for satisfying meals or warming up on cold days. A delicious Homestyle […]
- Prep
- 1h 48m
- Cook
- 3h
- Total
- 4h 48m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Homestyle Soy-Braised Beef Shank
| Ingredient | Amount |
|---|---|
| beef shank | 3 pieces (adjust to your needs) |
| white pepper powder | 1 tbsp |
| scallion | 1 stalk |
| ginger | 7 slices |
| onion | 1 piece |
| light soy sauce | to taste |
| dark soy sauce | to taste |
| star anise | 2 as needed |
| bay leaves | 2 as needed |
| cinnamon stick | 1 piece |
| dried chili | 1 (adjust for spiciness) |
| yellow soybean paste | 1 heaping tbsp |
| salt | to taste |
| cooking oil | to taste |
- beef shank3 pieces (adjust to your needs)
- white pepper powder1 tbsp
- scallion1 stalk
- ginger7 slices
- onion1 piece
- light soy sauceto taste
- dark soy sauceto taste
- star anise2 as needed
- bay leaves2 as needed
- cinnamon stick1 piece
- dried chili1 (adjust for spiciness)
- yellow soybean paste1 heaping tbsp
- saltto taste
- cooking oilto taste
Cooking StepsHow to cook Homestyle Soy-Braised Beef Shank step by step
-
Step 1Soak the beef shank in water to draw out the blood, then rinse clean. Marinate with white pepper powder, scallion, ginger, onion, light soy sauce, and dark soy sauce — I marinated it overnight.
-
Step 2Sauté the scallion, ginger, garlic, onion, and whole spices until fragrant. I added one heaping tablespoon of yellow soybean paste.
-
Step 3Add water and bring to a boil.
-
Step 4Let it come to a full boil.
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Step 5Add the beef and cook for a while, skimming off any foam and impurities.
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Step 6Transfer everything to a pressure cooker.
-
Step 7Add water until the beef shank is just covered.
-
Step 8Once the pressure cooker reaches pressure, cook for 45 minutes, then turn off the heat.
-
Step 9A chopstick should pierce through easily when it’s done.
-
Step 10You can also reduce the sauce further for a more concentrated flavor.
-
Step 11Let the beef cool in the braising liquid, then remove, wrap tightly in plastic wrap, and refrigerate for at least 3 hours.
-
Step 12Slice and serve.
-
Step 13Delicious!
-
Step 14This piece turned out beautifully.
-
Step 15Homemade tastes just as good!
Homestyle Soy-Braised Beef Shank
This comforting dish features tender beef shank slowly braised in rich soy sauces flavored with sweet spices like star anise and cinnamon stick creating a deeply savory taste while the vegetables add gentle sweetness and crunch. Its soft juicy texture makes it perfect for satisfying meals or warming up on cold days. A delicious Homestyle […]
Ingredients
- 3 pieces (adjust to your needs) beef shank
- 1 tbsp white pepper powder
- 1 stalk scallion
- 7 slices ginger
- 1 piece onion
- to taste light soy sauce
- to taste dark soy sauce
- 2 as needed star anise
- 2 as needed bay leaves
- 1 piece cinnamon stick
- 1 (adjust for spiciness) dried chili
- 1 heaping tbsp yellow soybean paste
- to taste salt
- to taste cooking oil
Instructions
-
Soak the beef shank in water to draw out the blood, then rinse clean. Marinate with white pepper powder, scallion, ginger, onion, light soy sauce, and dark soy sauce — I marinated it overnight.
-
Sauté the scallion, ginger, garlic, onion, and whole spices until fragrant. I added one heaping tablespoon of yellow soybean paste.
-
Add water and bring to a boil.
-
Let it come to a full boil.
-
Add the beef and cook for a while, skimming off any foam and impurities.
-
Transfer everything to a pressure cooker.
-
Add water until the beef shank is just covered.
-
Once the pressure cooker reaches pressure, cook for 45 minutes, then turn off the heat.
-
A chopstick should pierce through easily when it’s done.
-
You can also reduce the sauce further for a more concentrated flavor.
-
Let the beef cool in the braising liquid, then remove, wrap tightly in plastic wrap, and refrigerate for at least 3 hours.
-
Slice and serve.
-
Delicious!
-
This piece turned out beautifully.
-
Homemade tastes just as good!
