Stone-Scented Beef Shank
Main Ingredients Beef shank bones 1500g
Supporting Ingredients Onion strips 50g Cilantro 50g
Seasonings Beef shank bone braising broth 5kg Barbecue sauce 50g White sesame seeds 10g White wine 50g Salad oil 200g
Cooking Steps
1. Blanch beef shank bones in white wine, rinse clean, place in pressure cooker with braising broth. Pressure cook for 60 minutes, then let rest for 10 minutes. Remove, drain, cool completely, debone, and cut into 3cm chunks. Set aside.
2. Place prepared beef shank on a baking tray. Roast in a 250°C oven for 10 minutes. Remove, brush evenly with barbecue sauce, sprinkle with white sesame seeds, and return to oven for 2 minutes. Transfer to a plate lined with onion strips, garnish with cilantro.
Cooking Notes Do not overcook beef shank during braising. Ensure barbecue sauce is evenly brushed before final oven roasting.
Beef Shank Braising Broth 50g scallion segments 50g ginger slices 50g garlic 30g salt 30g chicken bouillon powder 50g caramelized sugar 100g soy sauce 10g star anise (in spice pouch) 10g Sichuan peppercorns (in spice pouch) 10g cardamom (in spice pouch) 1 piece Cinnamon (spice bag) 5g Bay leaves (spice bag) 2g Cumin seeds (spice bag) 5g Dried chili peppers (spice bag) 10g Dried hawthorn berries (spice bag) 10g Red yeast rice 30g Cooking wine 200g Dried yellow bean paste 50g Water 4500g Preparation: Heat salad oil in a pot, sauté scallions, ginger, and garlic until fragrant. Add yellow bean paste and stir-fry until fragrant. Pour in water and spice pouches, bring to a boil, then add all seasonings. Simmer over low heat for 15 minutes to complete the beef shank braising broth.
BBQ Sauce Minced Garlic Chili Sauce 1800g Ah Xiang Po Spicy Sauce 800g La Mei Zi Sauce 900g Minced Scallion, Ginger, Garlic 100g each Chili Powder 50g Cumin Powder 50g Oyster Sauce 30g Chicken Powder 20g Salad Oil 500g Preparation: Combine all ingredients except minced scallion, ginger, and garlic in a bowl. Place the minced scallions, ginger, and garlic on top. Heat the salad oil to 70% heat (about 170°C/340°F), then pour it over the mixture. Stir well to combine.