The basics are about the same: dark soy sauce, five spice, chan pei (dry mandarin peel), ginger, rock sugar. Turn the beef shank about every 30 minutes. Beef shank is usually eaten as appertizers or snacks. hzrt8w, October 25, 2005 in China: Cooking & Baking, Beef Shank Braised with Five Spice and Soy Sauce (五香牛腱). The LKK Lo Shui is a waste of money and superfluous to this dish as a raincoat is for a duck. Not the same at all. It is a slow cooked soy and spices flavored shin of beef that becomes deliciously tender and fragrant with beautiful stripes of translucent melty tendons patterning the sliced beef. sugar, chinese black vinegar, dark soy sauce, ginger, chinese rice wine and 12 more. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Sell the whole piece to you. This dish is mostly served as an appertizer (cold) before the main course. I think adding some chili into this dish would be great! The meat should be very soft, and any sinewy bits should have melted away. Add the beef shank to the pot. It's a very nice Nyonya touch. I never see whole beef shanks. It is a pre-mixed soy sauce based liquid with five spices added. These advertising-free forums are provided free of charge through donations from Society members. Kinda like the mother dough of the sour dough. Substitute? You already have all the flavour ingredients in the recipe, eg: 5-spice, chan pei, ginger, etc. For presentation: lay the beef shank slices on the serving plate in a circular fashion. Cantonese. www.thehongkongcookery.com/2013/07/chinese-spiced-beef-shin.html Powered by. This braising liquid can be diluted with some broth and would make an excellent soup for noodles: wheat based or rice based. My father, being the northerner he was, also put some scallion on top. Maybe you can try with a different cut too. Heat oven to 150C/fan 130C/gas 2. All rights reserved. Crispy outside and juice inside. Some of the links on this site are affiliate links, as you've probably noticed. I also added 1 tsp fennel and 4 cloves of crushed garlic. Store the braising liquid in a plastic container in the freezer. Remove the beef shank and wait until it cools down to room temperature (or put it in the refrigerator for overnight storage). Rinse and clean. The name means "nest" and they come in many forms. Dai Gah Jeh...where were you when I needed you??? If I use 5 spice powder instead of the individual spices. Recipe from Good Food magazine, March 2009, New! Fusion Dish. etc. Same process. Heat 2 tbsp of the oil in a large, shallow casserole. I would have also used 2 tsp of cloves but I ran out of them. Add all other ingredients and bring to a boil.