Taiwanese Braised Beef Shank (滷牛腱)

Taiwanese Braised Beef Shank (滷牛腱) | Sliced Beef Appetizer

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.)

Sponsored Post: This video recipe was sponsored by Pearl River Bridge sauces

Ingredients:

1.5 - 2 lbs. beef shank (whole)
1/2 cup Pearl River Bridge, Superior Light Soy Sauce
2 Tbsp. Pearl River Bridge, Mushroom Flavored Dark Soy Sauce
1/4 cup rice wine
2 Tbsp. rock sugar
1/2 tsp. five spice powder
2 star anise
2 - 3 stalks green onions
small piece of ginger (approx. 3")
filtered water

optional:

cilantro for garnish
sesame oil (for drizzling on top of beef)

Ready in Total Time: 2 hr. 15 min.

Prep Time = 15 min.
Cook Time = 2 hours

Preparation:

For the full preparation method and instructions, watch the YouTube video tutorial here.

Slice the ginger and green onions into smaller pieces.
Stir-fry the ginger, green onions, and star anise with a small amount of oil.
Add the beef shank to the pot along with the ingredients for the braising liquid and bring to a boil.
Simmer and cook for 2 hours or until the beef is tender, rotating every 30 minutes or so to ensure an even braise.
Let cool before slicing. The beef can also be refrigerated and served chilled.
Top with some braising liquid and/or sesame oil, and garnish with cilantro.