Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chinese soya sauce beef shank (served cold)鹵水牛展. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is something that I’ve loved my whole life.
Chinese Braised Beef Shank is a traditional cold sliced beef dish that's often found as an appetizer at Chinese banquet-style dinners. It's great on its own or garnished with some sesame seeds and chopped scallion. Traditional and incredible Chinese braised beef shank with master stock (卤牛肉).
To begin with this recipe, we must first prepare a few components. You can cook chinese soya sauce beef shank (served cold)鹵水牛展 using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- Take 2 kg Beef Shank
- Take 4 slice Ginger
- Take 5 Garlic Cloves
- Make ready 150 ml Light Soya Sauce
- Prepare 150 ml Dark Soya Sauce
- Get 40 ml ShaoXing Wine
- Take 1 cube (30 g) Rock Sugar
- Make ready 4 spoonful Peppercorns 花椒
- Make ready 8-10 Star Anise 八角
- Prepare 1 piece chinese Cinnamon 桂皮
- Take 8-10 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
- Get Seasoning
- Prepare 2 tsp Five spice powder
- Get 1 tsp chicken powder
It is a slow cooked soy and spices flavored shin of beef that becomes deliciously tender and fragrant Usually this Chinese Spiced Beef is presented as one dish out of many at a Chinese family style meal. (Rice served individually and two to four veg or. The Best Beef Beef Shank Recipes on Yummly After braising these luscious beef shanks, the meat and marrow is pulled from the bones to create a succulent sauce for pasta or polenta. The richly marbled meat makes this simple sauce so much more delicious.
Steps to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- Here are the main ingredients check the list above.
- Boil a pot of water throw in those beef with 3 slice of ginger for 3 mins. This will remove the blood smell inside the meat. Then Rinse the beef and place aside. I prefer lean beef so if theres fat i will cut them out.
- Now throw in all the Ingredients and Seasonings etc inside the pot, except the beef then make it to a boil. Some people will place those in Teabags or sacks but im just too lazy. Place those beef inside the pot and pour hot water until meat is covered. When its boiling switch to "low heat" and simmer it for 2 hours lids covered.
- During the process Flip those beef around every 30mins so the sauce can be covered evenly and check if its burning etc. I would taste the sauce which will be 40% more salty with little sweetness to it. If not add in more seasonings. There should be also a taste of peppercorn, star anise and bay leave etc if not add in more. After 2 hours switch off the heat with lids covered and leave it for 6 hours.
- After 6 hours scrape out those peppercorn off (thats what u get if u are lazy not placing those inside a sack before cooking ;) then wrap it up and place in fridge. As for the leftover sauce filter it, wrapped and use them as a dipping sauce or sauce for rice.
- After a few hours in fridge slice them up in thin slices served cold. As for the sauce reheat first and cool to room temperature as a dipping sauce. Beef can last for 3 days in fridge. Done!
Fernald serves it over polenta or with her husband's Baia line of pastas. Purpose: Provided for enhancing flavor and with light color, it is usually served for cooking dishes and preparing cold dishes. Noodle is served with tender and sinewy beef shanks slices and aromatic savory soup. Learn how to easily cook beef shank in pressure cooker. Discard the water and rinse with cold water to get rid of any scum.
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