The Most Popular Braised Beef Recipe in China

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity with fewer calories.

star anise

🥗Healthier: fennel seeds

💰Cheaper: anise extract

Fennel seeds provide a similar flavor profile.

Welcome to Souped Up Recipes. Today, we are making Lu Niu Jian Zi, braised beef shank in Chinese Master sauce.

Blanch the beef shank by filling a large pot with water and adding the meat. Turn the heat to high and partially cover the pot. It takes 10 to 15 minutes to come to a boil.

Gather spices and aromatics: 2 slices of sand ginger, 1 star anise, 1 small cinnamon stick, 2 bay leaves, 1 gardenia pod (optional), 2 cloves, 1/2 tsp of white peppercorns, 1/2 tsp of fennel seed, 2 tbsp of Sichuan peppercorns, 1/4 cup of red dried chilies, 2 inches of ginger (diced and smashed), 5 cloves of garlic, and 2 scallions.

Get a clay pot and turn the heat to medium. Drizzle a couple of tablespoons of oil into the pot.

Toss in all the spices and aromatics and stir for 2 to 3 minutes until fragrant.

Pour in 2L of the Chinese Master brine (defrosted) and keep the heat at medium to bring it to a boil.

Once the beef pot comes to a boil, turn off the heat and take the beef out directly, transferring it into the clay pot with the brine.

Add 1.5 tbsp of soy sauce, 1/2 tsp of salt, 1 tbsp of dark soy sauce, 2 tbsp of Chinese cooking wine, and 2 tbsp of rock sugar to the pot.

Turn the heat to the lowest and simmer for 2 hours.

After 2 hours, take the beef out; it should be super tender. Set it in the fridge to chill overnight.

Reserve 1/3 cup of the braising liquid for dipping sauce and save the rest for future use.

The next day, grate 5 cloves of garlic using a ceramic grater.

Mix the reserved braising liquid with a few tablespoons of red hot chili oil and 2 tbsp of seasoned sweet soy sauce (or substitute).

Take the beef out of the fridge and slice it thinly after it has chilled and firmed up.

Plate the sliced beef and garnish with diced cilantro. Serve with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level: