Braised Beef Shank
Lily's Wai Sek Hong Favorites
Lily's Wai Sek Hong Favorites
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 lbs beef shank
  • 2 lbs daikon/radish - cut into roll-cut pieces
  • 1 piece dried tangerine peel
  • 3 cloves garlic - sliced
  • 1/3 cup sliced ginger
  • 1/4 cup cooking oil
  • 4 tbsp Chu Hou sauce
  • 1 cup stock
  • 2 tbsp oyster sauce
  • 2 tbsp soya sauce
  • 1/4 tsp salt
  • 1/2 tbsp sugar
  • 1 tbsp shaoxing wine
  • ground black
  • 1 tablespoon tapioca/cornstarch plus
  • 1 tbsp water
  • 1 tsp Sesame oil
  • 1/4 cup oil in a wok and when oil is shimmering, add the ginger slices. Fry ginger slices until soft, then remove and leave aside.
  • 2 hours or so until beef shank is soft. Adjust the taste and make a slurry with the tapioca/cornstarch plus water and add in to gravy to thicken. Give a dash of freshly ground black pepper and sesame oil.

Instructions

Comments

Log in or Register to write a comment.