Soy-Braised Beef Shank
Whole beef shank is braised with soybean paste, sweet bean sauce, and aromatics in a pressure cooker, then simmered in the broth until tender.
Story
Sliced thinly after cooling, the beef shank reveals a rich, savory flavor and a firm, satisfying texture that makes it an excellent appetizer or addition to a cold platter.
Ingredients
Beef shank
1500g
Salt
to taste
Sichuan peppercorns
to taste
Star anise
to taste
Bay leaves
to taste
Fennel seeds
to taste
Red chili peppers
to taste
Soybean paste
to taste
Sweet bean sauce
to taste
Cooking wine
to taste
White sugar
to taste
Soy sauce
to taste
Light soy sauce
to taste
Scallion
to taste
Ginger
to taste
Instructions
1
Step 1
Wash the beef shank clean.
2
Step 2
Poke some holes with a fork to facilitate flavor absorption.
3
Step 3
Place the beef shank in a pressure cooker, add Sichuan peppercorns and star anise.
4
Step 4
Add bay leaves, fennel seeds, and red pointed peppers.
5
Step 5
Add soybean paste.
6
Step 6
Add sweet bean sauce.
7
Step 7
Add cooking wine.
8
Step 8
Add white sugar.
9
Step 9
Add soy sauce.
10
Step 10
Add light soy sauce.
11
Step 11
Add green onion and ginger.
12
Step 12
Add salt.
13
Step 13
Add an appropriate amount of water, just enough to be level with the beef shank, stir well, cover the pot and cook, bring to high heat until the valve vents, then switch to low heat for about 30 minutes and turn off the heat.
14
Step 14
Simmer the beef shank in the original broth for several hours, remove and slice when ready to eat.
