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Soy-Braised Beef Shank (Chai-Style Flavor)

Soy-Braised Beef Shank (Chai-Style Flavor)

Name: Soy-Braised Beef Shank (Chai-Style Flavor)
Prep time: 108 min
Cook time: 180 min
Total time: 288 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 beef shank (牛腱子); 6 star anise; 20 cinnamon stick; 10 fennel seeds (小茴香); 100 regular soy sauce (大豆酱油); 50 flavorful soy sauce (鲜味酱油); 50 salt; 100 scallion and ginger (for marinade); 6 water; 100 yellow soybean paste (黄酱); 150 scallion and ginger (for braising); 20 salt (for braising); 100 soy sauce (for braising); 3 dried chili peppers; 3 bay leaves; 2 fennel seeds (for braising); 2 Sichuan peppercorn (花椒); 5 cinnamon stick (for braising); as needed Shaoxing wine (花雕酒); to taste rock sugar (冰糖); as needed cooking oil

Other★★ Intermediate288min

Prep 108m ·
Cook 180m ·
2 Servings

IngredientsWhat you'll need for Soy-Braised Beef Shank (Chai-Style Flavor)

	Ingredient	Amount	Notes
	beef shank (牛腱子)	6
	star anise	6
	cinnamon stick	20
	fennel seeds (小茴香)	10
	regular soy sauce (大豆酱油)	100
	flavorful soy sauce (鲜味酱油)	50
	salt	50
	scallion and ginger (for marinade)	100
	water	6
	yellow soybean paste (黄酱)	100
	scallion and ginger (for braising)	150
	salt (for braising)	20
	soy sauce (for braising)	100
	dried chili peppers	3
	bay leaves	3
	fennel seeds (for braising)	2
	Sichuan peppercorn (花椒)	2
	cinnamon stick (for braising)	5
	Shaoxing wine (花雕酒)	as needed
	rock sugar (冰糖)	to taste
	cooking oil	as needed

A delicious Soy-Braised Beef Shank (Chai-Style Flavor) recipe.

Cooking StepsHow to cook Soy-Braised Beef Shank (Chai-Style Flavor) step by step

Step 1 Detail

Trim off excess fat and connective membrane from the surface of the beef shank.
Step 2 Detail

Cut the beef shank in half through the center, then divide into smaller manageable pieces.
Step 3 Detail

Use bamboo skewers to poke holes all over the surface of each beef piece. This helps the marinade penetrate deeply.
Step 4 Detail

Add the marinade spices (star anise, cinnamon, fennel seeds), yellow soybean paste diluted with Shaoxing wine, both soy sauces, scallion, ginger, and salt to the beef. Massage everything together thoroughly until well-coated. Let marinate.
Step 5 Detail

Heat a splash of oil in a large pot over medium heat. Add scallion and ginger, stir until fragrant and lightly golden. Add the whole spices and dried chili peppers, stir-fry until aromatic. Add yellow soybean paste and soy sauce, then pour in the water. Bring to a boil.
Step 6 Detail

Once the braising liquid is boiling, taste and adjust seasoning — it should be slightly saltier than the desired final taste. Add rock sugar to balance. Add the marinated beef, bring back to a boil, then reduce to a gentle simmer. Braise until the beef is fork-tender, about 2-3 hours.