Soy sauce beef shank, a classic comfort food, elevates the humble beef shank into a culinary masterpiece. Tender, melt-in-your-mouth beef, infused with the rich, savory depth of soy sauce, creates a dish that's both deeply satisfying and surprisingly elegant. This isn't your grandma's pot roast; we're talking about a modern interpretation, a refined take on a timeless favorite, perfect for a special occasion or a cozy night in. The deeply penetrating flavors of soy sauce, ginger, and garlic perfectly complement the natural richness of the beef, creating a complex symphony of taste.
This recipe takes the traditional approach and adds a few modern twists for an enhanced flavor profile. We’ll guide you through each step, ensuring a perfectly braised beef shank every time. Prepare to be amazed by the ease with which you can achieve restaurant-quality results at home, so let's dive into the detailed, step-by-step instructions below.
Tools Needed
- pot
- sharp needle
- glass tray
- glass cover
- chopsticks
Ingredients
- beef shank: 1 kg
- ginger: 3-4 thin slices
- garlic: several cloves
- coriander roots: a few (or green onion roots)
- soy sauce: 250 ml
- dark soy sauce: 60 ml
- rice: 1/4 cup
- cooking wine: 2 tbsp (or white wine)
- rock sugar: 40 g
- Sichuan pepper: 1 tbsp (or peppercorns)
- dried chili peppers: 4-5
- star anise: 3
- bay leaves: a few
- water: 1.5 cups (for cooking)
Step-by-Step Instructions
Step 1. Prepare the Beef and Marinade
- Wash beef shank with salt and white wine to remove odor. Poke evenly with a sharp needle to help absorb spices.
- ginger, garlic, coriander roots (or green onion roots).
- In a pot, combine soy sauce, dark soy sauce, rice, cooking wine, rock sugar. Stir well. Add spices. Turn off heat once sugar dissolves.
- Let the spice mixture cool. Place beef shank in a glass tray, pour cooled mixture over the meat. Rub and massage for 2 minutes.
- Marinate in the refrigerator for 6-8 hours or overnight, turning the meat occasionally.
Step 2. Braising the Beef Shank
- After marinating, place the beef shank in a pot. Add enough water to cover and add more water (1.5 cups). Add ginger, garlic, cloves, and green onions.
- Bring to a boil, then reduce heat to medium-low. Cook for 35 minutes, turning the meat every 5 minutes.
Step 3. Check for Tenderness and Slice
- Test for tenderness with chopsticks. Once tender, let cool slightly, then slice.
Step 4. Serve
- Serve with pickles or herbs, if desired.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- To make the meat absorb spices easily, poke the beef shank with a needle before marinating.
- Turn the meat over during marinating for even flavor.
- Turn the meat every 5 minutes during cooking for even cooking.
- To preserve, wrap tightly in plastic wrap and refrigerate for 5 days or freeze for up to 2 months.
Nutrition
- N/A
FAQs
1. Can I use a different type of beef for this recipe?
While beef shank is ideal for its tenderness, you can substitute with a chuck roast or other tougher cuts that benefit from braising. Just adjust cooking time accordingly.
2. How can I make this dish ahead of time?
This recipe is perfect for make-ahead meals! The beef shank tastes even better the next day. Prepare it a day or two in advance and reheat gently before serving.
This New Style Soy Sauce Beef Shank recipe offers a delicious and impressive twist on a classic dish, perfect for celebrating Tet or any special occasion. The rich, savory flavors and tender beef will undoubtedly impress your family and friends. Enjoy the rewarding experience of creating this unforgettable culinary masterpiece!