Red-Cooked Beef Shank
Red-Cooked Beef Shank uses the Chinese technique of simmering meats with soy-sauce and other flavorings. It can be eaten as is or used as the basis for many other dishes.
Servings: 1 Beef Shank
Ingredients
- 3 lb Beef Shank;
- 8 – 10 Garlic Cloves;
- 3 ” knob of Ginger sliced into several pieces;
- 2 medium Carrots sliced;
- 2 – 3 stalks Celery leaves included;
- 2 Scallions;
- ½ cup Soy Sauce;
- ½ cup Rice Wine;
- 1 cup White Wine;
- 1 Tbsp. White Peppercorns;
- 1 Tbsp. Sugar.
Instructions
- Section the Shank, if desired, and blanche the meat in boiling salted water for 7 to 8 minutes. Drain and rinse well under cold running water.
- Put the celery and some of the carrot onto the bottom of your pot and place the meat on top of this before adding the remaining vegetables. Pour over the soy sauce, rice wine and white wine, add the peppercorns and sugar, the add sufficient water to cover the meat.
- Bring the contents almost to a boil, then immediately reduce heat and simmer gently for four to four and a half hours, skimming as needed, and adding sufficient water as required to keep the meat covered.
- Once the meat is fork tender, you may use it immediately, or else wrap in cling film and keep it chilled until needed.