Braised Soy Beef Shank (Jiang Niurou)
Cuisine: Chinese
Braised Soy Beef Shank (Jiang Niurou) is a Chinese meat dish, built around Beef shank.
Difficulty
5 / 5
★★★★★
Estimated Calories
2265 kcal
Ingredients
- Beef shank
- Bay leaves
- Ginger
- Scallions
- Dark soy sauce
- Cinnamon bark
- Rock sugar
- Sichuan peppercorns
- Cooking wine
- Light soy sauce
- Salt
- Star anise
- Soybean paste
Steps
- Wash the beef shank and soak it in water for 1 hour to draw out the blood
- Prick holes all over the surface with a toothpick or fork, add cooking wine, Sichuan peppercorns and ginger slices, seal the container tightly with plastic wrap and marinate for 4-6 hours
- Cut the beef shank into chunks of 8cm, no larger than 10cm
- Put the shank in a pot, add cold water to cover, bring to a boil and start timing, skimming off the foam. After 3 minutes turn off the heat, remove the beef and rinse it in warm water
- Put the rinsed shank in a clay pot or stewpot, add water to cover, turn the heat to high and add all the remaining seasonings except salt
- Once boiling, reduce from high to low heat and cook for 90 minutes, then add salt
- After adding salt, keep on low heat for another 90 minutes (note: check the water level every 30 minutes; it must reach at least 80% of the height of the beef)
- After 180 minutes of cooking, remove the shank, wrap it tightly in plastic wrap and refrigerate for several hours
- Take it out, slice it along the grain and serve; it's best to refrigerate the rest of the shank unsliced
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Notes
Braised soy beef is a northern-style home cold dish with a deep soy-sauce aroma; the meat is firm, holds together and has plenty of chew. Beef shank is rich in quality protein and amino acids, and slow braising makes it easier to digest. It isn't complicated, but it involves marinating, slow braising and long chilling, so beginners need some patience; it takes about 10 hours from start to finish.
Estimated difficulty: ★★★★★
Estimated calories: 2265 kcal
Group: braised soy beef
Calculation:
Per batch:
- Beef shank 2000 g
- Bay leaf 1
- Ginger 3 slices
- Scallion half a stalk
- Dark soy sauce 15ml
- Cinnamon bark 1 piece
- Rock sugar 7-8 pieces
- Sichuan peppercorns 15
- Cooking wine 30ml
- Light soy sauce 15ml
- Salt 8 g
- Star anise 4
- Soybean paste 15ml
- Keep an eye on the water level while it simmers; if it falls below 2/3 of the ingredients, add hot water to cover (check about every 30 minutes).
- Wrapping the beef tightly in plastic wrap and chilling it for several hours keeps the slices firm and intact.
- Pricking the surface with a toothpick or fork breaks up the membrane so the flavors penetrate.
References
- [Recipe on the Xiachufang app](http://www.xiachufang.com/recipe/106670199/)