# Braised Beef Recipe

![Braised Beef](./酱牛肉.jpg)

Homemade braised beef is nutritious and flavorful, making it an excellent choice for both a main dish or a side. Beginners can typically complete this in about 10 hours.

Estimated Cooking Difficulty: ★★★☆☆

## Essential Ingredients and Tools

- Beef shank
- Bay leaves
- Ginger
- Green onions
- Dark soy sauce
- Cinnamon stick
- Rock sugar
- Sichuan peppercorns
- Cooking wine
- Light soy sauce
- Salt
- Star anise
- Soybean paste

## Measurements

Per batch:

- Beef shank: 2000g
- Bay leaves: 1 leaf
- Ginger: 3 slices
- Green onions: half a stalk
- Dark soy sauce: 15ml
- Cinnamon stick: 1 piece
- Rock sugar: 7-8 pieces
- Sichuan peppercorns: 15 grains
- Cooking wine: 30ml
- Light soy sauce: 15ml
- Salt: 8g
- Star anise: 4 pods
- Soybean paste: 15ml

## Instructions

- Clean the beef shank thoroughly and soak it in cold water for 1 hour to remove blood.
- Pierce the surface of the beef shank with a toothpick or fork. Add cooking wine, Sichuan peppercorns, and ginger slices. Wrap the container tightly with plastic wrap and marinate for 4-6 hours.
- Cut the beef shank into chunks approximately 8cm in size, no larger than 10cm.
- Place the beef shank in a pot and add cold water until the meat is submerged. Bring to a boil and start timing. Skim off the foam. After 3 minutes, turn off the heat, remove the beef, and rinse it with warm water.
- Transfer the cleaned beef shank to a clay pot or stew pot. Add enough water to cover the meat. Bring to a boil over high heat, then add all other ingredients except salt.
- Once the water boils, reduce the heat to low and simmer for 90 minutes. Then add salt.
- After adding salt, continue simmering on low heat for another 90 minutes. (Note: Check the water level every 30 minutes to ensure it covers at least 80% of the meat.)
- After cooking for 180 minutes, remove the beef shank. Wrap it tightly in plastic wrap and refrigerate for several hours.
- Once chilled, slice the beef against the grain and serve. For the remaining beef shank, it is recommended to store it whole in the refrigerator rather than slicing it.

## Additional Notes

- During cooking, monitor the water level. If it drops below 2/3 of the ingredients, add hot water to cover them again (check approximately every 30 minutes).
- Wrapping the beef tightly in plastic wrap and refrigerating it for several hours helps keep the sliced meat firm and intact.
- Piercing the surface of the beef with a toothpick or fork helps break down the fascia, allowing the flavors to penetrate better.

### References

- [Recipe from Xiachufang App](http://www.xiachufang.com/recipe/106670199/)

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.