Traditional and incredible Chinese braised beef shank with master stock (卤牛肉). It is typically served as a cold appetizer. But it is quite delicious warm. We can easily change this into a yummy hot noodle soup (with beef stock and the firs time master stock).

Ingredients

• 1 beef shank (around 1500g, bone removed)
• 2L beef stock
• 20ml (4 tsp.)dark soy sauce
• 20ml (4 tsp.) light soy sauce
• 2 leek onions
• 2 green onions
• 1 thumb ginger
• 2 shallots
• 1/3 cup shaoxing wine
• 20g rock sugar

Spices (around 30g in totally, wrapped in a spice bag)

• 4 star anises
• 2 small piece of Chinese cinnamon
• 4-6 bay leaves
• 1/2 teaspoon Sichuan peppercorn
• 4 cloves
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon fennel seeds
• 1 cardamom
• 3 Amomum Cardamomum pods
• 1 Amomum tsaoko
• 2-3 dried chili peppers (optional)

Steps:

Marinating the beef: in the previously two days before making this dish, cut the long log into 3 sections and spread salt on the surface and then massage. Set aside for 2 or 1 day (at least overnight) with a weight on top.

Clean the beef shank: before cooking your beef shank, rinse under running water to clean and then place them in a large pot with enough cold water to cover. Bring to a boiling and continue cooking for 1-2 minutes. Transfer out and clean with warm water.

This step can help to create a pure taste by discarding the floatings on the surface.

Soak all the spices with around 1/2 cup of boiling hot water for around 10 minutes. Drain and wrap all of them in a clean glaze bag and seal with cotton lines.

Add beef shank in a cast iron pot; add leek onion, spring onion, shallots and sugar. Pour in soy sauce and enough beef stock to cover.

Bring to boil and then simmer for at least 60 minutes to 90 minutes. Then remove from heat and soak overnight.

Thinly sliced and serve directly or with dips.