Prep 5 mins
Cook 2 hrs 15 mins
My DH loves to order this appetizer, when he can find it, at Chinese restaurants. Cook time includes simmering but not cooling or chilling.
- 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)
- 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.
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!