Braised Beef Shank with Five Spice五香牛𦟌
This classic Cantonese dish features succulent beef shank slow-braised until fork-tender in a rich broth infused with aromatic five-spice powder, perfect for a hearty meal.
01Ingredients
- 1 kg beef shank, cut into thick slices or large chunks
- 2 tbsp cooking oil
- 3 slices ginger
- 3 cloves garlic, smashed
- 2 star anise
- 1 small cinnamon stick
- 1 tsp Sichuan peppercorns
- 2 dried bay leaves
- 2 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
- 1 tsp five-spice powder
- 1 liter hot water or beef broth
- 200g white radish, peeled and cut into chunks
- Salt to taste
Nutrition (per serving)420kcal
- Protein48.5g
- Carbs8.2g
- Fat18.5g
Fiber 1.2 gSodium 1085 mg
02Steps
- Blanch beef shank in boiling water for 10-15 minutes to remove impurities. Drain and rinse thoroughly. Set aside.
- Heat cooking oil in a large pot or Dutch oven. Sauté ginger, smashed garlic, star anise, cinnamon stick, Sichuan peppercorns, and bay leaves until fragrant.
- Add beef shank and stir-fry for a few minutes until lightly browned. Pour in Shaoxing wine and deglaze.
- Add light soy sauce, dark soy sauce, rock sugar, five-spice powder, and hot water/beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours. Then add white radish chunks and continue to simmer for another 1 hour, or until beef is fork-tender.
- Taste and adjust seasoning with salt if needed. Serve hot with steamed rice or noodles.
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