Chinese pickled beef

Based on 7 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

Difficulty

Medium 👍
120
min.
Preparation
0
min.
Baking
960
min.
Resting

Ingredients

Servings:-4+
600 g beef shank
50 g sea salt
5 l water (divided)
cardamom pods
star anise
bay leaves
dried chili
cloves
½ tsp coriander seeds
nutmeg
1 tsp mixed pepper
½ tsp fennel seeds
150 ml dark rice wine
8 tbsp light soy sauce (divided)
100 ml soy sauce
2 tbsp soybean paste
50 g cane sugar
50 g ginger
leek
2 cloves garlic
2 tsp rice vinegar
1 tsp sesame oil
2 tsp beef stock
1 pinch salt
1 pinch pepper
cucumber
lemon zest
fresh cilantro for serving
chili for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • fine grater
  • cooking spoon
  • pot with lid
  • bowl
  • whisk
  • paper towel

Nutrition per serving

Cal
540
Protein
40 g
Fat
30 g
Carb
25 g
  • Step 1/5

    Remove bones, skin, and sinews from beef, season evenly with salt, and allow to rest for 4 hrs.
    • 600 g beef shank
    • 50 g sea salt
    • cutting board
    • knife

    Remove bones, skin, and sinews from beef, season evenly with salt, and allow to rest for 4 hrs.

  • Step 2/5

    For the stock add 2/5 of the water, cardamom, star anise, bay leaves, chilis, cloves, coriander seeds, nutmeg, pepper, fennel seeds, lemon zest, rice wine, soy sauce, soybean paste, and sugar to a pot with lid over medium-high heat and bring to a boil. In the meantime, add beef to a large pot and top with remaining cold water and bring to a boil.
    • 5 l water
    • cardamom pods
    • star anise
    • bay leaves
    • dried chili
    • cloves
    • ½ tsp coriander seeds
    • nutmeg
    • 1 tsp mixed pepper
    • ½ tsp fennel seeds
    • 150 ml dark rice wine
    • 7 tbsp light soy sauce
    • 100 ml soy sauce
    • 2 tbsp soybean paste
    • 50 g sugar
    • lemon zest
    • pot
    • fine grater
    • cooking spoon
    • pot with lid

    For the stock add 2/5 of the water, cardamom, star anise, bay leaves, chilis, cloves, coriander seeds, nutmeg, pepper, fennel seeds, lemon zest, rice wine, soy sauce, soybean paste, and sugar to a pot with lid over medium-high heat and bring to a boil. In the meantime, add beef to a large pot and top with remaining cold water and bring to a boil.

  • Step 3/5

    Finley chop ginger and roughly chop leek. Transfer ginger, leek, and beef into the stock; if needed, add more water. Bring to a boil and simmer over medium-low heat for approx. 1.5 hrs. or until tender.  Allow to cool, then transfer to the fridge for approx. 12 hrs.
    • 50 g ginger
    • leek

    Finley chop ginger and roughly chop leek. Transfer ginger, leek, and beef into the stock; if needed, add more water. Bring to a boil and simmer over medium-low heat for approx. 1.5 hrs. or until tender. Allow to cool, then transfer to the fridge for approx. 12 hrs.

  • Step 4/5

    For the sauce, finely slice garlic, add to a bowl, and mix with rice vinegar, sesame oil, remaining light soy sauce, and beef stock and season with salt and pepper. Stir to combine.
    • 2 cloves garlic
    • 2 tsp rice vinegar
    • 1 tsp sesame oil
    • 1 tbsp light soy sauce
    • 2 tsp beef stock
    • 1 pinch salt
    • 1 pinch pepper
    • bowl
    • whisk

    For the sauce, finely slice garlic, add to a bowl, and mix with rice vinegar, sesame oil, remaining light soy sauce, and beef stock and season with salt and pepper. Stir to combine.

  • Step 5/5

    Cut cucumber into slices. Remove beef from pot, gently dry with a paper towel and cut into slices. Garnish with sauce, cucumber, chili, and fresh cilantro. Enjoy!
    • cucumber
    • fresh cilantro for serving
    • chili for serving
    • paper towel

    Cut cucumber into slices. Remove beef from pot, gently dry with a paper towel and cut into slices. Garnish with sauce, cucumber, chili, and fresh cilantro. Enjoy!