Ingredients:
800g beef shank
2 potatoes
1 carrot
1 piece of ginger
1/2 scallion
2 tablespoons cooking wine
10g rock sugar
2 tablespoons light soy sauce
1/2 tablespoon dark soy sauce
4 dried chilies
Classic Braised Beef Shank (No Spices Version)
1. Preparation:
Cut the beef shank into chunks. Place them in a pot with cold water, add green onions, ginger, and cooking wine to blanch. Rinse the beef clean and set aside. Peel the carrots and potatoes, cutting them into irregular chunks (rolling cut).
2. Caramelizing & Searing:
Heat an appropriate amount of oil in a pan and add rock sugar. Cook over medium-low heat until it turns amber-colored. Add the beef and stir-fry to coat it with the caramel. Pour in cooking wine to release the aroma, followed by light soy sauce, scallion sections, and ginger slices.
3. Stewing:
Add boiling water until it completely covers the ingredients. Add a few drops of dark soy sauce for color. Bring to a boil over high heat, then transfer everything to a clay pot (casserole). Simmer over low heat for one hour.
4. Finishing:
Add the potatoes, carrots, and dried chilies to the pot. Continue to simmer on low heat for another 30 minutes. Finally, add salt to taste and serve.
