Chinese pickled beef

Step 1/ 5

• 300 g beef shank
• 25 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

• 2½ l water
• 1½ cardamom pods
• 1 star anise
• 1 bay leaves
• 1 dried chili
• 1½ cloves
• ¼ tsp coriander seeds
• ½ nutmeg
• ½ tsp mixed pepper
• ¼ tsp fennel seeds
• 75 ml dark rice wine
• 3½ tbsp light soy sauce
• 50 ml soy sauce
• 1 tbsp soybean paste
• 25 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

• 25 g ginger
• 1½ 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

• 1 cloves garlic
• 1 tsp rice vinegar
• ½ tsp sesame oil
• ½ tbsp light soy sauce
• 1 tsp beef stock
• ½ pinch salt
• ½ 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

• ½ 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!

Enjoy your meal!