Thursday, December 11, 2008
Spiced Beef Shank
Besides stewing our beef shank, this is another way of cooking it that all of us love.
Just like the way they serve at Chrystal Jade, where the portion is small & we can never get enough of it. In fact this can easily be cooked at home.
1 kg Beef shank
1 Pc ginger, cinnamon stick, mandarin peel
2 Stalks spring onion
2 Star anise
1 Tsp Szechuan peppercorn
3/4 Cup Soya sauce
3 Cups water
4 Tbsp Shao Tsin wine
2 Tbsp Dark soya sauce
Boil beef shank for 5 mins. Remove, rinse & drain. Place the rest of the ingredients with the sauce ingredients into a saucepan & bring to boil. Add beef shank & bring to boil again, turn down the heat, let simmer for 2 hrs.
Leave shank in the sauce till completely cooled & refrigerate overnight. Remove shank from the sauce, slice thinly & serve.
Serve shank with some sauce from cooking, with chopped garlic, spring onion, dash of sesame oil & black vinegar.