Hi! The plan was to do a summer recipe roundup, but…..we took a trip to a Chinese market and came back with some gold. Beef shank isn’t just delicious (HELLO TENDON!), it’s leaner and cheaper than most other cuts, which makes it a perfect new addition to the repertoire.

Let’s get cooking!

Ingredients

• 1lb beef shank cross cut, cubed
• 1/2 large daikon radish, cubed
• 3 tbsp soy sauce
• 3tbsp brown sugar
• 1tbsp cooking wine
• 5-6 cups boiling water
• a pinch of salt
• dried spices (anise, bay leaves, cloves) to taste
• 2-3 tbsp cooking oil
• Ginger, sliced

Directions

1. Marinate beef shank in 1 tbsp soy sauce for 30-60 min
2. In a pot or heavy bottomed sauce, heat spices with oil over medium heat until fragrant. Add in beef, salt and lightly sear (brown but no crust)
3. Add in remaining cooking wine and remaining 2 tbsp of soysauce, simmer for 1-2 min then add boiling water and sugar.
4. Bring to a raging boil, then reduce heat to low, cover and allow to simmer for about 40-50min, add daikon and continue stewing for 30-40min or until liquid reduces and meat is fall apart tender
5. Serve and enjoy!

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I hope everyone enjoys this delicious recipe! Stay tuned, and until next time, Bye!

• Chinese
• Meats