Braised Beef Shank with Five Spice五香牛腱
Tender beef shank is slow-braised in an aromatic five-spice broth until melt-in-your-mouth soft. This flavorful dish is often served chilled as an appetizer or sliced thinly as a main course, offering rich savory notes and a delightful chew.
01Ingredients
- 800g beef shank
- 2 litres water
- 100ml light soy sauce
- 50ml dark soy sauce
- 2 tbsp sugar
- 1 tbsp Shaoxing wine
- 1 tbsp five-spice powder
- 2 star anise
- 1 small cinnamon stick
- 4-5 dried shiitake mushrooms (optional)
- 3 slices ginger
- 2 cloves garlic, smashed
- 2 spring onions, roughly chopped
Nutrition (per serving)285kcal
- Protein42.5g
- Carbs8.2g
- Fat6.8g
Fiber 0.5 gSodium 1580 mg
02Steps
- Blanch beef shank in boiling water for 5 minutes. Drain and rinse thoroughly to remove impurities. Cut beef shank into larger chunks if desired.
- In a large pot, combine water, light soy sauce, dark soy sauce, sugar, Shaoxing wine, five-spice powder, star anise, small cinnamon stick, dried shiitake mushrooms (if using), ginger slices, smashed garlic, and chopped spring onions. Bring to a boil.
- Add the blanched beef shank to the pot. Once it returns to a boil, reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
- Remove beef shank from the braising liquid. Let it cool completely before slicing against the grain. Strain the braising liquid if desired for a cleaner sauce.
- Serve thinly sliced beef shank with a drizzle of the braising liquid, either warm or chilled.
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