Braised Beef
This was my first attempt at braised beef, a nice change from the usual stewed or red-cooked preparations. The beef shank is marinated with salt and Sichuan peppercorns, then slow-braised with aromatics until tender, and served with a simple, zesty dipping sauce.
Story
The kitchen filled with a gentle, savory aroma as the beef slowly braised in its own juices. After a day of marinating and a couple of hours of patient simmering, the beef was perfectly tender and deeply savory. Sliced thin and paired with a fresh dipping sauce of light soy, garlic, and a touch of chili, it made a satisfying dish that the whole family enjoyed.
Ingredients
Beef
1750g
Salt
to taste
Sichuan peppercorns
to taste
Scallions
a few stalks
Ginger
to taste
Star anise
to taste
Dark soy sauce
to taste
Light soy sauce
to taste
Cooking wine
to taste
Garlic cloves
to taste
Instructions
1
Step 1
The freshly delivered beef shank is completely dry, just a bit too big...
2
Step 2
The beef shank is large, so I cut it into several pieces for better marinating and flavor penetration.
3
Step 3
Add salt and Sichuan pepper, mix evenly, and marinate for one day.
4
Step 4
Add the ingredients shown in the picture.
5
Step 5
Place the beef and all the seasonings into the pot, add water to cover the beef, bring to a boil over high heat, then switch to low heat and simmer for about 2 hours, cooking until the beef reaches your preferred texture.
6
Step 6
The braised beef is ready.
7
Step 7
Mix light soy sauce, sugar, minced garlic, fresh red chili, and an appropriate amount of cooled boiled water to make the dipping sauce.
8
Step 8
Delicious...
