A delicious Soy-Braised Beef Shank (Chai-Style Flavor) recipe.
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Soy-Braised Beef Shank (Chai-Style Flavor)
Other★★ Intermediate288min
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 |
Cooking StepsHow to cook Soy-Braised Beef Shank (Chai-Style Flavor) step by step
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Step 1Trim off excess fat and connective membrane from the surface of the beef shank.
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Step 2Cut the beef shank in half through the center, then divide into smaller manageable pieces.
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Step 3Use bamboo skewers to poke holes all over the surface of each beef piece. This helps the marinade penetrate deeply.
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Step 4Add 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.
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Step 5
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.
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Step 6
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.
