Beef shank_beef shank in sauce_authentic beef shank in sauce

Beef shank can be made into a variety of foods, the more common ones are braised beef shank and tomato beef shank. The main reason is that beef shank is chewy, so that the beef will not become tough when we stew it. This is the key to making braised beef shank. To make the braised beef shank, we mainly blanch the beef shank, then put the beef shank and the seasoning packet in a pot and simmer it on low heat for 1 hour.

How to make beef shank with sauce

【Main ingredient】Beef

raw material

20 grams of scallion segments and 15 grams of ginger slices. 1 bag of Manchu-Han Banquet stewed food seasoning/3 grams.

practice

1. Cut the beef shank into large pieces and soak them in clean water to clean.

2. Put 4000 grams of water into the pot, put in the beef shank, gradually heat to boil, and remove from the pot after boiling.

3. Pour an appropriate amount of water into the pot, add all the seasonings and spice packets, bring to a boil and cook for 10 minutes. Then put the blanched beef shank into the pot and simmer over low heat until crispy.

Material replacement

The raw materials can be replaced by donkey meat or rabbit meat, which is called braised donkey meat or braised rabbit meat.

Taste Changes

Adding chili bean sauce to the seasoning makes it spicy beef shank.

Dishes related to beef shank

(1) Beef tomato soup

raw material:

400 grams of beef tendon, 300 grams of carrots, 1 tomato, 1 spoon of chopped green onion, 3 slices of ginger, and appropriate amounts of salt, MSG, and cooking wine.

practice:

1. Blanch the beef tendon in boiling water and cut into large pieces. Blanch the tomatoes in boiling water, remove them, peel them and cut into pieces.

2. Pour 5 bowls of water and beef tendon pieces, tomato pieces, scallion segments, and ginger slices into the pot. Bring to a boil over high heat, then simmer over low heat for about an hour. Add carrots, salt, MSG, and cooking wine and continue simmering for about half an hour. Sprinkle with chopped scallions before serving.

Features: The soup is sweet and nutritious.

(2) Garlic Beef

Material:

1 beef shank, 1 scallion, 2 slices of ginger, 1 green onion, and half a tablespoon of minced garlic.

Seasoning:

1. 1 pot of brine;

2. 4 tablespoons of marinade, half a tablespoon of soy sauce, 1 teaspoon of sugar, and 1 tablespoon of sesame oil.

practice:

1. Blanch the beef tendon to remove the blood, then add green onion and ginger to boil in water for 40 minutes, and remove when it is soft;

2. Put it in the braising soup for 20 minutes, then turn off the heat, soak until the soup is slightly dry, then take it out and cut it into slices;

3. Cut the green garlic into shreds, soak them in clean water for 10 minutes, remove them, drain them, and put them into the beef;

4. Mix seasoning (2) and minced garlic, pour over beef, mix well and serve on a plate.

(3) Braised pork belly

[raw material]

250 grams of cooked beef tendon, 25 grams of cucumber, 25 grams of winter bamboo shoots, and appropriate amounts of soy sauce, vinegar, mustard (soaked), MSG, cooking wine, and sesame oil.

[Preparation method]

1. Cut the beef shank into shreds; wash and cut the cucumber into shreds; cut the winter bamboo shoots into shreds, blanch them in boiling water, remove them, cool them in cold water, drain them and set aside.

2. Place the cut ingredients on a plate and pour the seasonings and sauce on top.

[Features]

Light and refreshing, unique flavor