鹵水

Chilled beef shank with Asian ‘laosui’ 鹵水 spices

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LaoSui is translated literately as ‘old water’. It is a hot brine with variety of spices – cloves, cinnamon bark, fennel, citric peel, Sichuan pepper, star anise, dry ginger and licorice root. LaoSui spices are versatile and frequently used to marinate meat and eggs. For this beef shank recipe, I used pre-packed LaoSui spices from an Asian store.

I picked up the beef shank from an Asian butcher –  I used the ‘little shank’ rather than the ‘big shank’ so it is easier to slice. I like to make a large batch so the ‘LaoSui’ marinate is not wasted – cooked meat can be stored in fridge to enjoy over 2-3 days.

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

Recipe is as follows:    Read the rest of this entry »