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.
- 1 beef shank , around 1500g, bone removed
- 2 L beef stock
- 4 tsp. dark soy sauce
- 4 tsp. light soy sauce
- 2 leek onions
- 2 green onions
- 1 thumb ginger
- 2 shallots
- 1/3 cup shaoxing wine
- 20 g rock sugar
- 4 star anises
- 2 small piece of Chinese cinnamon
- 4-6 bay leaves
- 1/2 tsp. Sichuan peppercorn
- 4 cloves
- 1/2 tsp. whole cumin seeds
- 1/2 tsp. fennel seeds
- 1 cardamom
- 3 Amomum Cardamomum pods
- 1 Amomum tsaoko
- 2-3 dried chili peppers optional
-
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.
-
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.
-
Slice it thinly and serve directly or with dips (note1)
Dip1: 1/3 cup of master stock
Dip2: 1 tablespoon of chili oil + 1 tablespoon of master stock+ 1 teaspoon finely chopped green onion + 1 teaspoon sesame oil
Hi! This looks great! I’d like to try making it hit what are these two ingredients? Amomum Cardamomum pods, and Amomum tsaoko. If I can’t find it can I make it without it? I am Chinese and can get to Chinatown. Maybe you could tell me what it is in Mandarin and I can see if I can find it. (I’m American born. Can’t read or write Chinese. ?)
Hi Vivian,
白豆蔻 (Cardamomum pods) and 草果(Amomum tsaoko). It is ok to skip the two ones if your really cannot find.
Hello Elaine,
I really like your site. I enjoy trying your recipes.
Fennel seeds, cumin and cinnamon are not available in stores here (Manila). Can i substitute with powdered versions? Or substitute with something else? Thank you.
Powder can work fine too, Sheila.
Sheila,
All of the items are available in Manila. If you need any spices I can LBC it to you.
Vivian a small correction. 20ml is 4 teaspoons. Not tablespoons.
Thanks Jorge. Corrected!
this is just like how my mom makes it. thank you so much!
Most welcome! Emma.
Hi
I’m curious is there a specific reason for this pre-soaking of the spices step?
3. 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.
William,
Soaking the spices with hot boiling water can remove the raw medicine taste and leave only the aroma. It is quite important especially when you are use lots of spices together in one recipe.