Chinese Master Stock - “Lo Sui” Braised Beef Shanks
A long, slow simmer in soy sauce and spices turns beef shanks into meaty, gelatinous goodness. Easy to meal prep, and the sauce gets better the more you reuse it.
Servings: 3
Ingredients
For the pre-blanche
- 900 g boneless beef shank
- A few slices of ginger
- A few sprigs of scallions
- Enough water to cover the beef
For the braising liquid
- 200 ml light soy sauce
- 50 ml dark soy sauce
- 750 ml water
- 50 g sugar
- 2 sticks of cinnamon or cassia bark
- 4 pieces of star anise
- A few bay leaves
For vegetables
- 600 g sugar snap peas
- 2 cups fresh shiitake mushrooms
Instructions
- Place beef shanks, ginger and scallions in the pot. Cover with cold water, and gradually bring to a simmer.
- Once at a simmer, remove the shanks and wash well. Discard the blanching liquid and aromatics, and scrub the pot clean.
- Place herbs in a teabag, or a tied-off cheesecloth. Place in the clean pot, along with the shanks and braising liquid ingredients.
- Bring the pot to a simmer again, simmer everything for 2-3 hours or until the shanks are tender.
- Allow everything to cool down, and refrigerate overnight.
- The next day, make rice and stir fry the vegetables. In the meantime, retrieve the cold shanks and cut into thin pieces.
- Warm up some of the sauce, spoon over the pieces of shank, and serve. Save the rest of the sauce in the fridge or freezer.