Taiwanese Braised Beef Shank (EASY!)

My long-awaited Taiwanese Braised Beef Shank recipe is FINALLY here!

Today I am sharing a family recipe that guarantees tender and flavorful Taiwanese Braised Beef Shank every single time.

There are so many ways to enjoy Taiwanese Braised Beef Shank; you can pair the beef shank with noodles, rice or have it on its own as an appetizer.

PRO TIP: freeze the broth, so you get extra flavorful beef shank every single time! 

To be honest, it took me a while to finalize my Taiwanese Braised Beef Shank recipe because it is such an EASY recipe that I usually just eyeball the ingredients without measuring.

Every family has their recipe and version, but this is my grandma’s recipe that I grew up eating.

My husband loves braised beef shank so much that I make it at least twice a month because it is so simple.

You can also make the beef shank in bulk and freeze it for up to 40 days whenever you see beef shank on sale! 

There are many ways to enjoy Taiwanese Braised Beef Shank.

Traditionally, the beef shank is served cold; therefore, it is easy to slice thinly and served as an appetizer plate.

Here are my two favorite ways on how to enjoy Taiwanese Braised Beef Shank: 

Taiwanese Beef Noodle: One of our favorite ways to enjoy Taiwanese Braised Beef Shank is with noodles. 

1. Add around ¼ cup of braised beef broth in a bowl, add one serving of cooked noodles and mix well. 
2. Top the noodle with sliced beef, chopped green onion and cilantro, sliced cucumbers, and sesame seeds. 
3. Drizzle a little bit more hot broth on top of the beef, and enjoy! 

Cold Plate Beef Appetizers: The traditional way to enjoy Braised Beef Shank that you find at the night market and street stalls in Taiwan. 

1. After braised, rest the beef in the broth overnight in the fridge
2. The next day, cut the meat into thin slices ** the thinner, the better 
3. Mix 1.5 tbsp of Vegetarian Oyster sauce, 1 tbsp of grated garlic, a pinch of sugar, sesame oil, and sesame seeds together. 
4. Serve the beef with the dipping sauce and chopped cilantro and green onion. 

Here is my pro-tip: With the leftover broth, strain, and you can freeze in the ziplock bag for 30 days.

When you are ready to braise beef shank again, add the existing broth with water and more soy sauce and herb bags, and it will add another layer of flavor to the broth. 

Do you want more Taiwanese Family Recipes? Here are some of the go-to recipes that I LOVE! 

• EXTRA CRISPY Fried Chicken
• Taiwanese Pork Chops
• Sticky Rice (Authentic Recipe!)
• Popcorn Chicken

Ingredients 

• 2.5 pounds of Boneless Beef Shank (cut into 1inch pieces) 
• 3 slices of Ginger 
• 8 cloves of Garlic (peeled) 
• 1.5 tablespoon of Sugar 
• 1  cup of Soy Sauce
• ½  cup of Dark Soy Sauce 
• ½ cup of Chinese Cooking Wine (optional) 
• 6 cups of water (cover the beef) 

Herb Bag: 

• 3 Star anise 
• 6-8 Whole Red Chilli (LINKED)
• 1 tablespoon of Sichuan Peppercorns 
• 1-2 Bay Leaf 
• 1 small Cinnamon Stick 
• 1-2 Cardamom (optional) 

1. Toast all the spices for 2-3 minutes on medium-high heat or until fragrant, add the spices into a spice bag if you have one, if not just strain before serving. 
2. Blanch the beef shank for 4-5 minutes, rinse with cold water. 
3. In a pot add in soy sauce, dark soy sauce, chinese cooking wine, garlic, ginger, spice bag, sugar, and water. Bring it to a simmer and add in the beef shank. 
4. Once the pot is boiling, turn the heat to medium-low heat for 1.5 – 2 hours. 
5. OPTIONAL: rest the beef in the sauce overnight in the fridge and cut into thin slices before serving. Refer to blog post on how to enjoy. 

Print

Taiwanese Braised Beef Shank

My long-awaited Taiwanese Braised Beef Shank recipe is FINALLY here! Today I am sharing a family recipe that guarantees tender and flavorful Taiwanese Braised Beef Shank every single time. There are so many ways to enjoy Taiwanese Braised Beef Shank; you can pair the beef shank with noodles, rice or have it on its own as an appetizer. PRO TIP: freeze the broth, so you get extra flavorful beef shank every single time!

Prep Time20 mins

Active Time2 hrs

Total Time2 hrs 20 mins

Course: Appetizer, Main Course, Side Dish

Cuisine: Asian, Chinese, Hong Kong, Taiwanese

Keyword: Appetizers, Asian Food, Asian Noodles, Asian Recipes, Beef, Beef Recipes, Chinese Food, dinner Ideas, One Pot Dinner, Taiwanese Food, Taiwanese Recipes

Yield: 4 People

Materials

• 2.5 pounds of Boneless Beef Shank cut into 1inch pieces
• 3 slices of Ginger
• 8 cloves of Garlic peeled
• 1.5 tablespoon of Sugar
• 1 cup of Soy Sauce
• ½ cup of Dark Soy Sauce
• ½ cup of Chinese Cooking Wine optional
• 6 cups of water cover the beef

Herb Bag:

• 3 Star anise
• 6-8 Whole Red Chilli
• 1 tablespoon of Sichuan Peppercorns
• 1-2 Bay Leaf
• 1 small Cinnamon Stick
• 1-2 Cardamom optional

Instructions

• Toast all the spices for 2-3 minutes on medium-high heat or until fragrant, add the spices into a spice bag if you have one, if not just strain before serving.
• Blanch the beef shank for 4-5 minutes, rinse with cold water.
• In a pot add in soy sauce, dark soy sauce, chinese cooking wine, garlic, ginger, spice bag, sugar, and water. Bring it to a simmer and add in the beef shank.
• Once the pot is boiling, turn the heat to medium-low heat for 1.5 – 2 hours.
• OPTIONAL: rest the beef in the sauce overnight in the fridge and cut into thin slices before serving. Refer to blog post on how to enjoy.

Notes

Here is my pro-tip: With the leftover broth, strain, and you can freeze in the ziplock bag for 30 days. When you are ready to braise beef shank again, add the existing broth with water and more soy sauce and herb bags, and it will add another layer of flavor to the broth.