How to Make Taiwanese Braised Beef Shank (滷牛腱)

How to Make Taiwanese Braised Beef Shank (滷牛腱)


Hello.
Welcome to Mrs. Lin’s Kitchen. Today I’m going to show you
how to make Taiwanese-style braised beef shank It is also called
lu-niu-jian in Mandarin Chinese It is a popular appetizer and the preparation is simple
and super easy to make However it takes about two hours to cook the meat to achieve that tenderness and tasty flavor So let me show you how
to make it now Here is the ingredients overview For this recipe I’ll use
roughly 1 pound of a whole beef shank Beef shank is considered
a tougher cut of meat which makes it perfect for
this braised recipe In the supermarket you can find beef shank
as whole cut like the one I use in this video or a cross cut the whole cut is much
preferred for this recipe because the cooked meat
will look much nicer when you slice open but if you really cannot find
a whole cut beef shank, crosscut can also be used Five spice is the special ingredient that adds an unique flavor to the braised beef shank if you cannot find
the five spice bag, you can substitute
with 1 star anise or 1 TSP of the five-spice powder Now, let’s prepare the ingredients cut 3 green onions
into large sections peel off the skin
and thinly slice the ginger You’ll need about 8 slices Next, with a folk, poke
holes around the beef shank this will help the beef shank absorb the spiced liquid during braising In a pot of boiling water blanch the beef shank
for two to three minutes to get rid of the impurities In a separate pan add 1 tablespoon of oil then add green onion and ginger saute until fragrant Next, add sugar rice wine soy sauce stir well until the sugar
is all dissolved Lastly, add the beef shank and one bag of
five-spice Rotate the beef shank
in the liquid to make sure
it’s fully coated In a shallow pot, bring 8 cups of water
to a boil and transfer the spiced liquid
with the beef shank When everything comes
to your boil again lower the heat to simmer cover the pot and simmer for 2 hours after 2 hours turn off the heat
and let the pot cool off you want to refrigerate
the braised beef shank for a few hours before cutting it will make it easier to cut the meat
into nice, thin slices to serve cut the meat
as thin as possible I prefer 1/8 of an inch
in thickness then arrange them nicely
on the serving plate Here is my Taiwanese style
braised beef shank I usually like to sprinkle
with sliced green onion and cilantro then drizzle with marinated broth and sesame oil pickled vegetable is also
a good complement to this dish which I have already shown you
in a different video I will also include the link in the description box
down below The leftover broth
can also be used for making braised beef tendon, braised beancurd products this broths can also be used for making beef noodle soup If you want me to show you how to make the
noodle soup please leave me
a comment down below I hope you enjoy watching me show you how to make the Taiwanese style
braised beef shank today If you like what you’re seeing please don’t forget to
give me a thumbs up and leave me some comments
down below please don’t forget to
subscribe to my channel Happy eating and thank you for watching

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