Chinese Spiced Braised Beef Shank (Jiang Niu Rou)
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.
Servings6 Portions
Prep Time10 Mins
Cook Time120 Mins
Difficulty
Intermediate
Ingredients
6
- beef shank2.5 lb
- cinnamon sticks2 pcs
- black cardamom pod1 pc
- Sichuan peppercorns0.5 tbsp
- star anise2 pcs
- dried tangerine peel1 piece
- bay leaves2 pcs
- whole white peppercorns1 tsp
- dried liquorice slices3 pcs
- whole nutmeg1 pc
- fennel seeds1 tbsp
- ginger3 slice
- Shaoxing wine0.3 cup
- garlic, minced5 clove
- scallions4 pcs
- rock sugar15 g
- light soy sauce0.3 cup
- dark soy sauce2 tbsp
- water4 cup
- salt1 pinch
Step-by-Step Instructions
01
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.
02
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.
03
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.
04
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.
