Recipe by Halcyon Eve
My DH loves to order this appetizer, when he can find it, at Chinese restaurants. Cook time includes simmering but not cooling or chilling.
Top Review by Dou Sa Bao
Reminds me of the cold dish I used to have in Asia- really good. Time consuming to make; but easy to keep and very easy to bring out when you want to eat it (once its made). Instead of peppercorn, I put coriander seeds (which I saw from another recipe). I have made this quite a few times since I found the recipe and everyone loves it!
- 2 tablespoons peanut oil
- 2 garlic cloves, peeled
- 2 slices gingerroot
- 2 lbs boneless beef shank
- 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
- 1⁄2 cup dark soy sauce
- 2 teaspoons soy sauce
- 3 1⁄2 cups water
- 2 inches cinnamon sticks
- 2 star anise
- 1⁄2 teaspoon szechuan peppercorns (or to taste)
- 3 tablespoons granulated sugar
- fresh cilantro (garnish) (optional)
Directions See How It's Made
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
- Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
- Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
- Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
- To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
- To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.