Taiwanese Braised Beef Shank 滷牛腱 (EASY!)
By Tiffy Cooks
My long-awaited Taiwanese Braised Beef Shank 滷牛腱 recipe is FINALLY here! Today I am sharing a family recipe that guarantees tender and flavorful Braised Beef Shank every single time. I'm also sharing so many different ways to enjoy this Taiwanese cold sliced beef, you'll keep making it again and again. Pair this beef shank as a topping on noodles or rice, in Taiwanese Beef Roll, or have it on its own as an appetizer!
Ingredients
- 2.5 pounds Boneless Beef Shank cut into 1 inch pieces
- 3 slices Ginger
- 8 cloves Garlic peeled
- 1.5 tablespoon Sugar
- 1 cup Soy Sauce
- ½ cup Dark Soy Sauce
- ½ cup Chinese Cooking Wine optional
- 6 cups Water cover the beef
Herb Bag:
- 3 Star anise
- 6-8 Whole Red Chilli
- 1 tablespoon Sichuan Peppercorns
- 1-2 Bay Leaf
- 1 stick Cinnamon small
- 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.
Video
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.
Nutrition
Calories: 377kcalCarbohydrates: 22gProtein: 48gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 66mgSodium: 4993mgPotassium: 1151mgFiber: 3gSugar: 10gVitamin A: 663IUVitamin C: 99mgCalcium: 111mgIron: 8mg
