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)
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
Chinese Braised Beef Shank https://www.chinasichuanfood.com/chinese-braised-beef-shank/ May 30, 2017