Braised Beef Shank or 滷牛腱 is a popular appetizer served in Taiwanese restaurants. Normally considered a tougher cut of meat, braising beef shank over a long period of time, makes this meat tender. The braising liquid which also contains ginger, five spice, star anise, and 2 different types of soy sauce, helps lend the meat its unique flavors.
To serve this as an appetizer, I like to first refrigerate the cooked beef shank, then cut into thin slices. After arranging the slices into a circular pattern, you can drizzle with a bit of the braising liquid and some sesame oil before topping with fresh cilantro. (TIP: Freeze the leftover braising liquid for future use. Just add more water and sauces to taste.)