Recipe: Braised Beef Shank and Tendon 滷牛腱牛筋 (半筋半肉) ++++

Braised Beef Shank and Tendon 滷牛腱牛筋 (半筋半肉)

Ingredients:

Beef Shank 滷牛腱 1 piece/條

Beef Tendon 牛筋 1 piece/條

Oil 1 Tsp

Ginger slices 10 slices

Green Onion 4 springs

Star Anise 八角 2 pieces/個

Cinnamon Sticks 肉桂條 2 sticks/條

Rock Sugar 1 medium size

Hot Water 1/4 cup

Soy Sauce 100cc

Salt 1 tsp

ShaoXing Cooking Wine 100cc

Method:

1. Cut ginger into thick slices and cut green onion into 3" sections and set aside.
2. In a mid-size heavy bottom pot (i.e fits and allow beef shank to submerge), add 1 Tsp of oil over medium heat.
3. Add ginger slices into the pot to stir fried until fragrant.
4. Add green onion in to stir fried.
5. Add star anise and cinnamon sticks in to stir fried.
6. Add rock sugar in to stir fried until dissolved.
7. Add 1/4 cup of hot water into pot.
8. Add 1/2 cup of soy sauce, 1 tsp of salt, 100 cc of ShaoXing cooking wine and stir slightly to incorporate.  The braise liquid should look like a regular brew tea color.
9. Put beef shank and tendon into the pot.
10. Bring the liquid into a boil and then turn the heat down to low and cook for 2.5 hours.
11. 2.5 hours later, the beef and tendon are ready to serve when a chopstick is easily poke through.
12. Serve immediately or better yet to serve it the next day after chilling in the refrigerator (out of the braise liquid.)
13. Cut the tendon into bite size and beef shank into 1/8" slices to server with rice/wine/noodle.

Notes:

• The braise liquid should look like a regular brew tea color before the 2.5 hours braising time.
• Remove the beef shank and tendon from liquid and let it chill in refrigerator over night for improved flavor and easy cutting.
• Drain the braise liquid for future use.  Keep in the freeze for future use.
• Beef braise for beef only.  Do not mix.

Use the braise liquid to make beef noodle broth.  Taste to adjust.  Add radish/daikon is an excellent idea.