Tender Braised Beef
Beef shank braised in a clay pot until meltingly tender, glazed red with a rich, savory sauce and a hint of sweetness.
Ingredients
beef shank (washed, cut into 2 pieces)
500 g
scallion (for the base)
to taste
ginger (for the base)
to taste
star anise
to taste
fennel
to taste
cooking wine
to taste
sugar
to taste
soy sauce
to taste
sesame oil
to taste
cinnamon bark
to taste
Instructions
1
Pre-treatment
Wash the beef and cut it into 2 pieces. Blanch in boiling water for 2 minutes, then remove and place in cold water to rinse away the blood.
2
Braising
Take a small clay pot and place a small steaming rack at the bottom. Lay scallion and ginger on top to form a base, and arrange the beef pieces on them. Add sugar, soy sauce, cooking wine, star anise, fennel, cinnamon bark, and sesame oil. Pour in water until the beef is submerged. Cover the clay pot tightly and bring to a boil over high heat, then move to low heat and braise for 1.5 hours until the beef is tender. Transfer to a soup bowl and pour the original juices over it before serving.
