Chilled beef shank with Asian 'laosui' 鹵水 spices

Chilled beef shank poached in an Asian ‘laosui’ master stock 酱牛腱

‘Lao sui’ is a stock with variety of spices – cloves, cinnamon bark, fennel, citric peel, Sichuan pepper, star anise, dry ginger and licorice root. It is often reused over and over again to poach meat and eggs.

The beef shanks I use are ‘large shanks’ which is about 1kg each, available from Asian butchers.

Ingredients

  • 1 large beef shank, approximately 1kg
Beef shank uncooked
Beef shank – outer side

Lao sui stock

  • 2 tbsp. soy sauce
  • 2 tbsp. dark soy sauce
  • 1 tbsp. sugar (I use Chinese rock sugar)
  • 4 star anise
  • 6  bay leaves
  • 1-2 cinnamon sticks (approx. 10g)
  • 1 tsp pepper corns, lighted crushed
  • 1 tsp cloves
  • 1 tsp fennel seeds
  • a few cardamom pods, crushed
  • fresh ginger (approx. 20g or to taste), sliced
  • salt to taste
Star anise, Sichuan peppercorn, clove, cardamom, fennel and cinnamon stick
Star anise, Sichuan peppercorn, clove, cardamom, fennel and cinnamon stick

Salad

  • 2 continental cucumber, sliced
  • 20g coriander, sliced
  • 20g green shallot, sliced
  • Toss together

Dipping sauce

  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. balsamic vinegar or Chinese traditional vinegar
  • 2 clove of garlic, minced
  • 1 chili, seeds removed, sliced
  • 2 tbsp. of the cooked marinate
  • Mix all ingredients together

Garnish

  • 10g coriander, green part only, chopped
  • 10g green shallot, chopped
  • 1 chili, seeds removed, sliced

Method

  • Place beef shank in a pot, cover with room temperature water, bring to boil; remove from heat; rinse the meat under cold water to ‘clean’.
  • Place the beef shank in a heavy saucepan (cast iron would be ideal) and return to the the heat;  add the ‘lao sui’ ingredients; top with water enough to cover the meat; bring to boil; cover with a lid; simmer for 1-1.5 hour at the lowest setting; turn the heat off, leave the meat in the marinate for the remaining heat to continue to cook; Insert a skewer into the meat to ensure that the juice is clear. The meat should be just cooked and light pink.
  • When the meat and marinate is cool, remove the meat from the dish; put in a container and leave in fridge overnight. To serve, thinly slice the beef against the grain.
  • To assemble, lay the salad on a plate; place the sliced beef on top; pour over half of the sauce; garnish with chopped coriander, green shallot and sliced chili.
  • Serve the remaining dipping sauce

Chilled beef shank with Asian 'laosui' 鹵水 spices
, Chilled beef shank with Asian ‘laosui’ 鹵水 spices
Chilled beef shank with Asian 'laosui' 鹵水 spices
Chilled beef shank with Asian ‘laosui’ 鹵水 spices

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