Chinese pickled beef

Chinese pickled beef

Based on 8 ratings
In app
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
Difficulty
Medium 👍
Preparation
120 min
Baking
0 min
Resting
960 min

Ingredients

2Servings
MetricImperial
300 g
beef shank
25 g
sea salt
l
water (divided)
cardamom pods
1
star anise
1
bay leaves
1
dried chili
cloves
¼ tsp
coriander seeds
½
nutmeg
½ tsp
mixed pepper
¼ tsp
fennel seeds
75 ml
dark rice wine
4 tbsp
light soy sauce (divided)
50 ml
soy sauce
1 tbsp
soybean paste
25 g
cane sugar
25 g
ginger
leek
1 cloves
garlic
1 tsp
rice vinegar
½ tsp
sesame oil
1 tsp
beef stock
½ pinch
salt
½ pinch
pepper
½
cucumber
lemon zest
fresh cilantro for serving
chili for serving

Utensils

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

Nutrition per serving

Cal540
Fat30 g
Protein40 g
Carb25 g
  • Step 1/5

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

    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.
    • l water
    • cardamom pods
    • 1 star anise
    • 1 bay leaves
    • 1 dried chili
    • cloves
    • ¼ tsp coriander seeds
    • ½ nutmeg
    • ½ tsp mixed pepper
    • ¼ tsp fennel seeds
    • 75 ml dark rice wine
    • 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

    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.
    • 25 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.
    • 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

    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!
    • 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!

    Chinese pickled beef

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