Entree: China – 红烧牛腱 ➤ Hóngshāo niújiàn (Red-braised beef shank)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
2 hrs
Total
2 hrs 20 min
Ingredients
- 2 lb (900 g) beef shank, trimmed and cut into 1–2 inch (2.5–5 cm) chunks
- 1 tbsp (15 ml) vegetable oil
- 1 large piece ginger, sliced (about 1.5 oz / 45 g)
- 4 cloves garlic, crushed
- 4 scallions (green onions), trimmed and tied into a knot (about 4 oz / 115 g)
- 2 star anise
- 1 small cinnamon stick (about 1.5 in / 4 cm)
- 1 bay leaf
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine (or dry sherry)
- 2 tbsp (30 g) rock sugar or packed brown sugar
- 2 cups (480 ml) water or low-sodium beef stock
- 1 tbsp (15 ml) black vinegar or rice vinegar (optional)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 cup (60 g) cilantro leaves for garnish (optional)
Instructions
1. Blanch the beef: place beef shank chunks in a pot of cold water, bring to a boil and simmer 3 minutes to remove impurities, then drain and rinse the beef and the pot.
2. Heat vegetable oil in a heavy-bottomed Dutch oven over medium heat. Add ginger slices and crushed garlic and cook until fragrant, about 1 minute.
3. Add blanched beef pieces and brown lightly on all sides, about 4–5 minutes.
4. Add scallion knots, star anise, cinnamon stick, and bay leaf, stirring to combine. Pour in Shaoxing wine and let it reduce for 1 minute.
5. Stir in light soy sauce, dark soy sauce, and rock sugar until sugar begins to dissolve. Add water or beef stock to just cover the beef.
6. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours until beef is tender and sauce is glossy and reduced. Skim any excess fat during cooking.
7. Remove scallion knots and whole spices. Stir in black vinegar if using, toasted sesame oil, and adjust salt to taste.
8. Slice or serve beef chunks whole with some braising liquid spooned over; garnish with cilantro if desired. Serve hot with steamed rice or noodles.
