I'll make whatever I want to eat. Today I'll make a snack to go with drinks.
Materials
Steps for making braised beef shank
Put three pounds of beef shank in a pot of cold water and boil for about ten minutes. Remember to skim off the foam.
After cooking, rinse off any scum and impurities. Add salt, soy sauce, and dark soy sauce, mix well, and marinate to allow the flavors to penetrate.
Add all the spices and marinate in the refrigerator for at least one hour.
Put all the ingredients into an earthenware pot, add a little soy sauce and water to make a braising sauce (✪▽✪). The water should just cover the ingredients.
After boiling, reduce heat and simmer for about 10 to 20 minutes. Stir occasionally.
Remove them from the water and let them cool. Do not discard the water in the pot; you will need to repeat the braising process several times.
This is what it looks like after the second time it was fished out.
After the broth and meat have cooled down, put them back into the pot to braise again.
Braise the meat several times, each time for about ten minutes, then remove and let it cool. The alternating hot and cold temperatures will make the meat firmer and more flavorful, resulting in a better texture and more intense flavor absorption.
Before the final braising liquid, I added some quail eggs. [Wash the quail eggs and pour them directly into the pot when the liquid has cooled down.]
After boiling, simmer over low heat for about five minutes until the eggs are cooked. Remove them from the water. Add the meat.
Add the meat and braise for a while longer, reducing the sauce. When only a small amount of sauce remains, add the quail eggs back in and simmer for a few more minutes. [On the last step, I added a whole clove of garlic to the braising liquid. The garlic became soft and tender after braising. You can add it this way if you like.]
The braising liquid is ready, as shown in the picture.
Cut a piece and try it; it tastes great! **Let the meat cool completely before cutting. Once cooled, the meat will become firmer and more tender, resulting in a better texture.**
Finished product display. You can make a garlic vinegar dipping sauce or chili powder. They taste great together. If you don't like dipping sauce, you can eat it plain; it tastes good too. Pair it with a little wine, hey! A great snack to go with drinks!
Tips for braising beef shank
Braising repeatedly requires patience. Each time, the meat must be allowed to cool completely so it becomes firmer. Dried chili peppers can be added sparingly or omitted entirely; they're just for flavor.
