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Chinese pickled beef

Chinese pickled beef

Based on 8 ratings
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
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
MetricImperial

Utensils

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

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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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