Description
A premium drinking snack where beef shank (Niujian) full of collagen (tendons) is braised long in soy and star anise, chilled, and sliced ultra-thin.
Restaurants serving Braised Beef Shank Slice
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef shank(block)
- Soy sauce
- Rock sugar
- Star anise
- Cassia
- Cilantro
Instructions
- [Authentic Recipe]
- [Parboil] Prepare a beef shank block interwoven with tendons, parboil in water with scallions, ginger, and wine for
- mins to completely remove scum.
- [Lu Zhi] In a pot, put soy sauce, water, rock sugar, rice wine, and a special spice bag of 'star anise, cassia, Sichuan pepper, licorice, tangerine peel'.
- Add beef, cover, and simmer very slowly on low for 2-
- hours. Stop heat at exquisite firmness—when a skewer pierces easily but meat doesn't crumble.
- [Biggest Point] Cutting hot makes it crumble, so chill in the fridge overnight steeped in the sauce (this sets the tendons into amber jelly).
- Slice ultra-thin (2-3mm) with a knife and arrange on a plate.
- Drizzle with sesame oil and a little braising liquid, scatter massive chopped scallions and cilantro.
Learn more Spice, substitutes, tips
Key spices
Star anise、Sichuan pepper、and Cassia aroma
Substitutes at Japanese supermarkets
Beef round block (won't yield tendon jelly texture)
Pairing
Kaoliang liquor、Shaoxing wine、or Taiwan Beer
Trivia
[For Adults] The meat used as Beef Noodle topping, but ordering it as a separate cold dish (Xiaocai) is the Taiwanese connoisseur way. Chilling turns the tendons into a 'crunchy, chewy' jelly texture, and star anise elevates the beef umami to the limit.
Eating tips & etiquette
[Unique Eating] Roll the topping scallions and cilantro inside the thin beef slice, dab a little homemade chili oil, and eat in one bite!
Allergen
Beef, Soy, Wheat, Sesame