Looking for a delicious and hearty dish to impress your family and friends? Try this Taiwanese braised beef shank recipe! With its rich flavors and tender meat, this dish is perfect for any occasion, from family dinners to special gatherings.
Why You’ll Love This Recipe?
- Great Flavors: The combination of aromatics, spices, and a savory braising liquid creates a depth of flavor that will tantalize your taste buds.
- Easy Prep: While the dish requires some time to marinate and cook, the steps are straightforward and the result is well worth the effort.
- Perfect for Meal Prep: This dish can be made in advance and tastes even better the next day, making it a great option for meal prep or leftovers.
Ingredient Notes:
- Beef Shank: This cut of meat is ideal for braising as it becomes tender and flavorful after slow cooking. You can also use chuck roast or brisket as alternatives.
- Aromatics: Garlic, ginger, scallions, and spices like cinnamon, bay leaf, and star anise add layers of flavor to the dish.
- Braising Liquid: A mixture of beef stock, soy sauce, rice wine, spices, and sugar creates a savory and slightly sweet broth for the beef to soak up.
- Optional Add-Ins: Hard-boiled eggs and tofu can be added to the braising liquid for additional texture and flavor.
- Garnish: Finish the dish with a drizzle of toasted sesame oil, diced cilantro or green onions, and optional dipping sauces like Taiwanese thick soy sauce or garlic chili sauce.
Step-by-Step Instructions:
- Trim the beef shank: Remove any excess fat or silver skin from the meat.
- Poke holes: Use a fork to pierce the beef shank all over to help the braising liquid penetrate.
- Remove impurities: Boil the shank to remove impurities and ensure a clear braising liquid.
- Prepare aromatics: Slice the garlic, ginger, and scallions, and mix the braising liquid ingredients.
- Pressure cook: Saute the aromatics, add the liquid and spices, then cook the beef shank in a pressure cooker.
- Marinate: Let the beef chill in the braising liquid overnight for enhanced flavor.
- Slice and serve: Thinly slice the beef against the grain and arrange on a plate with eggs and tofu. Drizzle with sesame oil and garnish before serving.
Helpful Tips:
- Trimming the meat: Removing the silver skin ensures a cleaner texture.
- Marinating overnight: Allowing the beef to rest in the braising liquid enhances the flavors.
- Slicing against the grain: Cutting the beef properly ensures a tender bite.
Expert Tips for the Best Results:
- Choosing the right cut: Beef shank is perfect for braising, but chuck roast or brisket can be used as well.
- Slow cooking: Cooking the beef shank low and slow allows the flavors to develop and the meat to become tender.
- Adjusting seasoning: Taste the braising liquid before marinating to adjust seasoning as needed.
Serving Suggestions:
This Taiwanese braised beef shank pairs well with steamed rice, noodles, or a side of stir-fried vegetables. Enjoy it with a cold beer or a cup of hot tea for a satisfying meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain moisture and flavor.
Frequently Asked Questions:
- Can I use a slow cooker instead of a pressure cooker? Yes, you can slow cook the beef shank on low heat for 6-8 hours until tender.
- Can I freeze the braised beef shank? Yes, you can freeze the cooked beef shank for up to 3 months. Thaw in the refrigerator before reheating.
- Can I use different spices in the braising liquid? Feel free to customize the spices to suit your taste preferences.
Conclusion:
With its rich flavors, tender meat, and aromatic spices, this Taiwanese braised beef shank recipe is a must-try for any food lover. Impress your guests with this delicious dish and enjoy the savory goodness it brings to your table. Give it a try and share your feedback with us!
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Taiwanese Braised Beef Shank Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Instant Pot
- Cuisine: Taiwanese
- Diet: Halal
Description
This Taiwanese braised beef shank recipe yields tender and flavorful beef slices infused with aromatic spices and herbs, perfect for a cold appetizer or main course.
Ingredients
Units
Scale
- 2–3 whole boneless beef shank (牛腱)
- 3 oz whole garlic cloves (10 large)
- 0.6 oz ginger sliced (6 slices)
- 4 scallion (separate white and green parts)
- 1 tbsp neutral oil
- 1 whole cinnamon stick (3.25-inch stick)
- 1 whole bay leaf
- 2 whole star anise pods
- 1 cup beef stock
- 1 cup water
- 1/2 cup light soy sauce
- 1/2 cup Taiwanese Michu clear rice wine or Shaoxing wine
- 1.5 tsp coarse sea salt
- 2 tsp five spice powder
- 2 tbsp brown sugar or 3–3.5 tbsp rock sugar
Instructions
- Trim the beef shank: Remove silver skin with a boning knife.
- Poke holes: Use a fork to pierce the shank.
- Remove impurities: Boil shanks for 10 minutes, then discard water.
- Prepare aromatics: Slice ginger, garlic, and scallions.
- Mix braising liquid: Combine all liquid ingredients in a jar.
- Pressure cook: Sauté aromatics, add liquid, then cook shanks in an Instant Pot.
- Optional add-ins: Add eggs and tofu to the liquid.
- Marinate: Refrigerate the braised beef overnight for deeper flavor.
- Plating and serving: Slice beef thinly, arrange on a plate with eggs and tofu, drizzle with sesame oil, and garnish before serving.
Notes
- Chuck roast: 25–30 minutes + full natural release
- Brisket: 45–50 minutes + full natural release. Do not quick release
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes
- Servings: 6
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg