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Xiao Jiu’s Soy-Braised Beef Shank
This comforting dish features tender beef shank slow braised in a rich blend of light soy sauce and sweet rock sugar giving it a deep savory taste with just a hint of spice from the Sichuan peppercorns making it perfect for a warm meal. A delicious Xiao Jiu’s Soy-Braised Beef Shank recipe.
- Prep
- 36m
- Cook
- 1h
- Total
- 1h 36m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Xiao Jiu’s Soy-Braised Beef Shank
| Ingredient | Amount |
|---|---|
| beef shank | |
| Sichuan peppercorn | |
| bay leaf | |
| cinnamon stick | |
| light soy sauce | |
| rock sugar |
- beef shank
- Sichuan peppercorn
- bay leaf
- cinnamon stick
- light soy sauce
- rock sugar
Cooking StepsHow to cook Xiao Jiu’s Soy-Braised Beef Shank step by step
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Step 1Prepare the beef shank and aromatics.
-
Step 2Blanch the beef shank in boiling water.
-
Step 3Prepare the spice sachet with Sichuan peppercorns, bay leaves, and cinnamon.
-
Step 4Add light soy sauce and rock sugar to the braising liquid.
-
Step 5Place the beef into the braising pot.
-
Step 6Bring to a boil over high heat.
-
Step 7Reduce heat and continue braising.
-
Step 8Monitor the braising liquid level.
-
Step 9Continue simmering until beef is tender.
-
Step 10Check for doneness — beef should be easily pierced with chopsticks.
-
Step 11Let the beef cool in the braising liquid for better flavor absorption.
-
Step 12Remove the beef from the liquid.
-
Step 13Slice the beef against the grain.
-
Step 14Skim off the scum and foam from the surface.
-
Step 15Continue braising until the liquid reduces and thickens.
-
Step 16The finished braised beef should have a deep, rich color.
-
Step 17Let rest before slicing for cleaner cuts.
-
Step 18Arrange sliced beef on a serving plate.
-
Step 19Drizzle with some of the reduced braising sauce.
-
Step 20Serve and enjoy!
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Step 21Close-up of the perfectly braised beef slices.
Xiao Jiu’s Soy-Braised Beef Shank
This comforting dish features tender beef shank slow braised in a rich blend of light soy sauce and sweet rock sugar giving it a deep savory taste with just a hint of spice from the Sichuan peppercorns making it perfect for a warm meal. A delicious Xiao Jiu’s Soy-Braised Beef Shank recipe.
Ingredients
- beef shank
- Sichuan peppercorn
- bay leaf
- cinnamon stick
- light soy sauce
- rock sugar
Instructions
-
Prepare the beef shank and aromatics.
-
Blanch the beef shank in boiling water.
-
Prepare the spice sachet with Sichuan peppercorns, bay leaves, and cinnamon.
-
Add light soy sauce and rock sugar to the braising liquid.
-
Place the beef into the braising pot.
-
Bring to a boil over high heat.
-
Reduce heat and continue braising.
-
Monitor the braising liquid level.
-
Continue simmering until beef is tender.
-
Check for doneness — beef should be easily pierced with chopsticks.
-
Let the beef cool in the braising liquid for better flavor absorption.
-
Remove the beef from the liquid.
-
Slice the beef against the grain.
-
Skim off the scum and foam from the surface.
-
Continue braising until the liquid reduces and thickens.
-
The finished braised beef should have a deep, rich color.
-
Let rest before slicing for cleaner cuts.
-
Arrange sliced beef on a serving plate.
-
Drizzle with some of the reduced braising sauce.
-
Serve and enjoy!
-
Close-up of the perfectly braised beef slices.
