Braised Beef Shank in Master Stock鹵水牛腱
A classic Cantonese dish featuring tender beef shank slow-braised in a fragrant master stock until incredibly tender and flavourful. Perfect as an appetizer or a main dish.
01Ingredients
- 1 kg beef shank (without bone)
- 2 liters water (for blanching)
- 300 ml light soy sauce
- 100 ml dark soy sauce
- 50 ml Shaoxing wine
- 50 g rock sugar
- 2 star anise
- 1 cinnamon stick
- 4 cloves
- 1 tbsp Sichuan peppercorns
- 3 slices ginger
- 2 dried tangerine peels
- 2 dried bay leaves
- 2 spring onions, cut into sections
- 1 whole garlic bulb, crushed
- 2 liters water (for master stock)
Nutrition (per serving)520kcal
- Protein52.5g
- Carbs12.3g
- Fat22.8g
Fiber 0.2 gSodium 2840 mg
02Steps
- Rinse the beef shank thoroughly.
- In a large pot, bring water (for blanching) to a boil. Add the beef shank and blanch for 5-10 minutes to remove impurities. Skim off any foam.
- Remove the beef shank, rinse under cold water, and set aside.
- In a separate large pot, combine water (for master stock), light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, star anise, cinnamon stick, cloves, Sichuan peppercorns, ginger, dried tangerine peels, dried bay leaves, spring onions, and garlic bulb.
- Bring the master stock mixture to a rolling boil.
- Carefully add the blanched beef shank to the boiling master stock.
- Reduce heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the beef shank is very tender. Turn the beef shank occasionally to ensure even braising.
- Turn off the heat and let the beef shank cool down completely in the master stock. This allows the beef to absorb more flavour. For best results, chill overnight in the stock.
- Remove the beef shank from the stock, slice thinly, and serve. The master stock can be strained and reused.
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