December 9, 2014

Beef Shank in Hot Oil 紅油牛腱



Families and Friends, hope y'all had  a lovely day today!  What I'm to show you today is a traditional cold dish, Beef Shank in Hot Oil (usually it doesn't come with hot oil, but I like dipping it with some hot oil. Again I created a twist on the traditional dish to satisfy my picky mouth)lol.

Beef Shank is very tough to eat if it isn't cooked right. There are few ways to cook the shank meat, braised it with tofu stick, noodle soup and slow cooked with herb sauce etc.. Herb sauce is the most popular way cook this chewy shank meat. The best way to serve herb flavor shank meat is slice it very thin and dip it in whatever sauce you like!! Ok enough talking! Let's cook!!

Ingredients


  • 2 lbs beef shank(whole pc, boneless)
  • 1 herb beg
  • 1 big pc ginger(10 slice)
  • 2 whole star anise
  • 2 green onion
  • 1 big pc dried / fresh orange peel(I prefer dried) save the fresh orange peel next time. Just leave it in room temperature, it'll dry up in a few days.

Find a good Chinese brand at your local Asian Market. It has a better flavor than the 'chili oil; you'd buy from the Americanized brands at an American market. Those tend to lean more towards less spice..




They sell this herb packs that are great for making these types of 'stews'. It saves the trouble of tracking down multiple spices which can get expensive overtime...

Seasoning





  • 1/3 cup dark mushroom flavor soy sauce
  • 1/3 cup oyster sauce
  • 2 tbs sugar

Cooking the shank meat


In large pot, fill it with 4 qts of water or enough to cover all the meat. Bring it to a boil and then add in the beef shank with all the ingredients and all the seasonings.

Cover the pot with a lid, wait till it boils again then turn temperature to a medium low for 1 hour and 45 minutes.

Save some of the stew broth after you are finished cooking the meat!!

After the allotted time, turn off the heat, and let the beef set in the pot for another 10 minute. Now take out the beef shank carefully with a pair of tongs, place it on a plate and  let it cool for 30 minutes. Once cooled enough, store it in the fridge for at least 2 hours or overnight. Why you ask? Because this is a dish served cold. The beef shank needs to be cool to  be able to slice it into thin strips. (Some chefs with strong knife skills can slice it as thin as paper. They refer to this as "see through beef.") But, we are doing this home style, so we don't have to slice the beef shank that thin!!! Slice up the beef shank and place it on a plate and dip it with the sesame hot oil!!





Dipping sauce 

2 tbs crisp hot oil( any hot sauce)
2 tbs sauce from the pot (DON'T THROW IT OUT JUST YET!)
1/2 ts sugar
1 ts dark vinegar
1 ts sesame oil
1 ts sesame seed


Making the Hot Oil Dipping Sauce....

In a bowl mix it up evenly for dipping sauce. Why are we make the sauce last this time? bcz the sauce needs a bit of that herb-beef flavor from the stew to be complete. That's it, Beef Shank in Hot Oil 紅油牛腱! Enjoy it!




Coming up next
-Clay Pot Rice-
w/  preserved Chinese bacon, Chinese Sausage and Chicken
-臘味滑雞煲仔飯-




Recommendations
- since this dish need about 2 hours to complete, I recommend cook double amount the beef shank and save some  for the  next couple days
- don't threw the herb sauce, store the sauce in the fridge for whole chicken, wings, qts. whole duck, duck wings, pork, hard boil egg, dry tofu etc.. If the fridge is cold enough, the sauce won't go bad at least a week. If you want the herb sauce to stay fresh and good, cook something with it every other day. The long longer you use the same herb sauce the better flavor it has. the Next time when you need to use the sauce again, just add another herb beg and some more water to balance up the flavor.

1 Peter 5:7

"casting all your anxieties on him, because he cares for you."


彼得前書5:7

"你們要把一切憂慮卸給 神,因為他顧念你們."

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