Braised beef（卤牛肉）
Braised beef（卤牛肉） is a classic Chinese dish made with beef shank, slow-cooked to tender perfection, resulting in rich, flavorful meat with a deep, savory taste. This dish has a vibrant red color and an enticing aroma, making it an ideal choice for family gatherings or weekend dinners. Whether served with rice or as a cold appetizer, it promises a delightful culinary experience.
INGREDIENTS
- 1.75 pounds (800g) beef shank, cut in half
DIRECTIONS
Prepare Ingredients:
Cut 1.75 pounds (800g) of beef shank in half.
Slice 1 small piece of ginger.
Cut the white parts of 2 green onions into 2-inch pieces.
Blanch the Beef:
Bring a large pot of water to a boil. Add the beef shank and blanch for about 3 minutes. Flip the beef halfway through to ensure even cooking. Remove the beef and set it aside.
Prepare the Aromatics:
In a large pot, heat a bit of oil over medium heat. Add the sliced ginger and green onion pieces. Sauté for a minute until fragrant. Then, add the cinnamon sticks, star anise, and bay leaves. Stir for another minute to release the aromas.
Make the Braising Liquid:
Add enough water to the pot to cover the beef (about 4 cups). Stir in the cooking wine, salt, sugar, dark soy sauce, and light soy sauce. Bring to a boil.
Braise the Beef:
Transfer the blanched beef shank into a slow cooker or heavy-bottomed pot. Pour the hot braising liquid over the beef. Cover and simmer on low heat for 1.5 to 2 hours, until the beef is tender and the flavors are well absorbed.
Cool and Serve:
Once cooked, allow the beef to cool in the liquid for a more intense flavor. When ready to serve, remove the beef, slice it thinly, and arrange it on a plate. Enjoy!