Braised Beef Shin with Five Spice五香炆牛𦟌
Tender and flavorful beef shin, slowly braised until melt-in-your-mouth tender in a rich, aromatic sauce infused with traditional five-spice powder, perfect for a hearty meal.
01Ingredients
- 800g beef shin, cut into large chunks (approx. 5cm)
- 3 tbsp cooking oil
- 4 cloves garlic, smashed
- 2 slices ginger
- 2 star anise
- 2 bay leaves
- 1 small piece dried tangerine peel, soaked and scraped clean
- 1 tbsp five-spice powder
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 800ml hot water or beef broth
- Optional: 100g white radish, peeled and cut into chunks (for last 30 mins of braising)
- Salt to taste
- Chopped spring onions for garnish
Nutrition (per serving)520kcal
- Protein52g
- Carbs8.5g
- Fat28g
Fiber 0.5 gSodium 1850 mg
02Steps
- Blanch beef shin in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly with cold water. Pat dry.
- Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add smashed garlic, ginger slices, star anise, bay leaves, and dried tangerine peel. Sauté until fragrant, about 1-2 minutes.
- Add the blanched beef shin to the pot. Sprinkle with five-spice powder and stir-fry for another 2-3 minutes, coating the beef evenly.
- Pour in soy sauce, dark soy sauce, Shaoxing wine, sugar, and hot water/beef broth. Bring to a rolling boil.
- Reduce heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
- If adding white radish, add it during the last 30 minutes of braising. Taste and adjust seasoning with salt if needed.
- Serve hot, garnished with chopped spring onions.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.