Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chinese soya sauce beef shank (served cold)鹵水牛展. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is something which I’ve loved my whole life. They’re fine and they look wonderful.
Chinese Braised Beef Shank is a traditional cold sliced beef dish that's often found as an appetizer at Chinese banquet-style dinners. Traditional and incredible Chinese braised beef shank with master stock (卤牛肉). It is typically served as a cold appetizer.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chinese soya sauce beef shank (served cold)鹵水牛展 using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- Prepare 2 kg Beef Shank
- Make ready 4 slice Ginger
- Prepare 5 Garlic Cloves
- Prepare 150 ml Light Soya Sauce
- Take 150 ml Dark Soya Sauce
- Make ready 40 ml ShaoXing Wine
- Prepare 1 cube (30 g) Rock Sugar
- Take 4 spoonful Peppercorns 花椒
- Make ready 8-10 Star Anise 八角
- Prepare 1 piece chinese Cinnamon 桂皮
- Prepare 8-10 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
- Get Seasoning
- Take 2 tsp Five spice powder
- Make ready 1 tsp chicken powder
Make this delicious Chinese Braised Beef Shank Recipe with homemade Chinese Master Stock 滷 Remove the beef shank and rinse it in cold tap water. *Pro Tip: We take this step whenever we Chill Beef Shank: *Note: This dish is meant to be served after being chilled. Set aside beef shank to cool. It is a slow cooked soy and spices flavored shin of beef that becomes deliciously tender and fragrant Usually this Chinese Spiced Beef is presented as one dish out of many at a Chinese family style meal. (Rice served individually and two to four veg or. Lamb Shanks, Beef Short Ribs and Osso Buco - better flavour more succulent!
Instructions to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- Here are the main ingredients check the list above.
- Boil a pot of water throw in those beef with 3 slice of ginger for 3 mins. This will remove the blood smell inside the meat. Then Rinse the beef and place aside. I prefer lean beef so if theres fat i will cut them out.
- Now throw in all the Ingredients and Seasonings etc inside the pot, except the beef then make it to a boil. Some people will place those in Teabags or sacks but im just too lazy. Place those beef inside the pot and pour hot water until meat is covered. When its boiling switch to "low heat" and simmer it for 2 hours lids covered.
- During the process Flip those beef around every 30mins so the sauce can be covered evenly and check if its burning etc. I would taste the sauce which will be 40% more salty with little sweetness to it. If not add in more seasonings. There should be also a taste of peppercorn, star anise and bay leave etc if not add in more. After 2 hours switch off the heat with lids covered and leave it for 6 hours.
- After 6 hours scrape out those peppercorn off (thats what u get if u are lazy not placing those inside a sack before cooking ;) then wrap it up and place in fridge. As for the leftover sauce filter it, wrapped and use them as a dipping sauce or sauce for rice.
- After a few hours in fridge slice them up in thin slices served cold. As for the sauce reheat first and cool to room temperature as a dipping sauce. Beef can last for 3 days in fridge. Done!
Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing with the strong flavour of lamb. Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Purpose: Provided for enhancing flavor and with light color, it is usually served for cooking dishes and preparing cold dishes. After braising these luscious beef shanks, the meat and marrow is pulled from the bones to create a succulent sauce for pasta or polenta. The richly marbled meat makes this simple sauce so much more delicious.
So that’s going to wrap it up for this exceptional food chinese soya sauce beef shank (served cold)鹵水牛展 recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
