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    Home » Recipes » beef and lamb

    Chinese Braised Beef Shank

    Last Modified: October 13, 2022 by Elaine| 11 Comments

    1.2K shares
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    Jump to Recipe - Print Recipe

    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).

    Chinese Braised Beef Shank

    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
    • ⅓ 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
    • ½ teaspoon Sichuan peppercorn
    • 4 cloves
    • ½ teaspoon whole cumin seeds
    • ½ 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.

    Chinese Braised Beef Shank | chinasichuanfood.com

    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.

    Chinese Braised Beef Shank | chinasichuanfood.com

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

    Chinese Braised Beef Shank | chinasichuanfood.com

    Soak all the spices with around ½ 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.

    Chinese Braised Beef Shank | chinasichuanfood.com

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

    Chinese Braised Beef Shank | chinasichuanfood.com

    Chinese Braised Beef Shank

    Thinly sliced and serve directly or with dips.

    Chinese Braised Beef Shank | chinasichuanfood.com

    Chinese Braised Beef Shank

    Elaine
    A very popular cold appetizer in China, Chinese braised beef shank with spices
    5 from 1 vote
    Print Recipe
    Prep Time 15 mins
    Cook Time 1 hr 40 mins
    Total Time 1 hr 55 mins
    Course Side Dish
    Cuisine Chinese
    Servings 4

    Ingredients
      

    • 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
    • ⅓ cup shaoxing wine
    • 20 g 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
    • ½ tsp. Sichuan peppercorn
    • 4 cloves
    • ½ tsp. whole cumin seeds
    • ½ tsp. fennel seeds
    • 1 cardamom
    • 3 Amomum Cardamomum pods
    • 1 Amomum tsaoko
    • 2-3 dried chili peppers optional

    Instructions
     

    • 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 ½ 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)

    Notes

    Dip1: ⅓ 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
    Keyword Beef, Braised
    Tried this recipe?Mention @ChinaSichuanFood

    Chinese Braised Beef Shank

    Chinese Braised Beef Shank | chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Vivian

      January 21, 2017 at 2:23 am

      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. ?)

      Reply
      • Elaine

        January 22, 2017 at 10:25 am

        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.

        Reply
    2. Sheila

      February 09, 2017 at 5:08 pm

      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.

      Reply
      • Elaine

        February 09, 2017 at 9:48 pm

        Powder can work fine too, Sheila.

        Reply
      • Jorge Lopez

        February 16, 2017 at 1:17 pm

        Sheila,

        All of the items are available in Manila. If you need any spices I can LBC it to you.

        Reply
    3. Jorge Lopez

      February 16, 2017 at 1:15 pm

      Vivian a small correction. 20ml is 4 teaspoons. Not tablespoons.

      Reply
      • Elaine

        February 16, 2017 at 9:43 pm

        Thanks Jorge. Corrected!

        Reply
    4. emma

      August 20, 2018 at 7:13 am

      5 stars
      this is just like how my mom makes it. thank you so much!

      Reply
      • Elaine

        August 20, 2018 at 7:25 am

        Most welcome! Emma.

        Reply
    5. William

      August 07, 2019 at 7:22 pm

      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.

      Reply
      • Elaine

        August 08, 2019 at 7:43 am

        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.

        Reply

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