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Taiwanese Braised Beef Shank
- Prep time 20Min
- Cook time 45Min
- Technique Braise
- Meat Beef
- Cut Shank
- Serves 6
Slow-braised beef shank in a rich, flavorful sauce, tender and aromatic.
Ingredients
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0.9-1.4 kg beef shank (cut into thick cubes)
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2 tbsp vegetable oil (for searing)
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1 onion, peeled and sliced
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5–6 cloves garlic, smashed
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3–4 slices of ginger
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2–3 star anise
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2 tbsp soy sauce
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2 tbsp dark soy sauce (for color)
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1 tbsp rice wine (Shaoxing wine or dry sherry)
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1 tbsp brown sugar (or rock sugar)
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3 cups beef or water (enough to cover the beef)
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1–2 cinnamon sticks
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2–3 tbsp Chinese five-spice powder (optional for extra depth)
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Salt, to taste
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Chopped green onions (for garnish)
Method
Sear the beef:
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Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef shank slices with a pinch of salt, then add them to the hot oil.
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Sear the beef on both sides for about 4-5 minutes until browned and caramelized. This step helps develop the rich flavours in the dish.
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Remove the beef and set it aside.
Sauté the aromatics:
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In the same pot, add the sliced onion, garlic, and ginger. Sauté for about 3-4 minutes until fragrant and the onion becomes translucent.
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Add the star anise, cinnamon sticks, and dried chilies (if using) to the pot, and cook for another 1-2 minutes.
Deglaze and build the braising sauce:
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Pour in the rice wine to deglaze the pot, scraping up any brown bits stuck to the bottom.
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Add the soy sauce, dark soy sauce, brown sugar, and Chinese five-spice powder (if using), then stir to combine.
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Return the beef shank to the pot, making sure it's well-coated with the sauce.
Add the liquid and braise:
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Pour in enough beef broth or water to cover the beef shank slices. Bring everything to a boil, then reduce the heat to a simmer. Skim off any foam or impurities that rise to the top.
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Cover the pot and let the beef braise over low heat for 2.5-3 hours, or until the beef becomes tender and the flavours have melded together. Check occasionally to ensure the liquid remains at a steady level, adding more broth or water as necessary.
Adjust seasoning:
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Taste the braising liquid and adjust the seasoning with more soy sauce or salt if needed. The sauce should be rich, savoury, and slightly sweet, with a deep umami flavour.
