
A classic Chinese cold appetizer featuring tender beef shank infused with a rich, aromatic blend of traditional spices. This savory dish is perfect for slicing thin and serving as a flavorful snack or part of a festive meal.
Prepare the spice packet by placing the cinnamon sticks, cardamom pod, Sichuan peppercorns, star anise, cloves, dried tangerine peel, bay leaves, white peppercorns, liquorice slices, nutmeg, and fennel seeds into a tea pouch or a piece of cheesecloth. Tie it securely to ensure no spices escape during braising.
Cut the beef shank into 2 or 3 equal cross-sections, roughly 5-6 inches long. Place the beef and ginger slices into a medium pot and cover with cold water. Bring to a boil and cook until a grayish foam forms on the surface. Drain the beef into a colander, rinse thoroughly under cold water, and wash the pot clean.
Return the cleaned beef to the pot. Add the prepared spice packet, Shaoxing wine, garlic cloves, scallions, rock sugar, light soy sauce, dark soy sauce, and 4 cups of water or stock (ensure the liquid completely covers the beef). Add salt to taste.
Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to a very low simmer. Cover and cook for 60 to 90 minutes, or until the beef is fork-tender but still holds its shape.
Remove the beef from the pot and let it cool completely at room temperature. Once cooled, cover and refrigerate before slicing thinly against the grain for the best texture.
For maximum flavor, allow the braising liquid to cool completely, then return the beef to the liquid and let it soak in the refrigerator overnight before slicing.
To get paper-thin slices, ensure the beef is thoroughly chilled before cutting. You can strain and freeze the leftover braising liquid to use as a 'master stock' for your next batch of braised meat.