Chinese pickled beef

Chinese pickled beef

Based on 6 ratings

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
40g
Fat
30g
Carb
25g

Step 1/5

Remove bones, skin, and sinews from beef, season evenly with salt, and allow to rest for 4 hrs.
  • 600 beef shank
  • 50 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 water
  • 3 cardamom pods
  • 2 star anise
  • 2 bay leaves
  • 2 dried chili
  • 3 cloves
  • ½ tsp coriander seeds
  • 1 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 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 ginger
  • 3 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!
  • 1 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!