Chinese Braised Whole Beef Shin 🇨🇳

Braising a whole beef shin in a fragrant soy based broth is an absolute delight.  As the beautiful aroma fills the kitchen, you can expect thinly sliced, melt in the mouth pieces of beef to be enjoyed at the end.  It's easy to do - just put everything in the pot and simmer.  Usually served cold as a first course in a formal Chinese banquet with other delicacies, I love having slices of them over rice or noodles with some greens for a meal. The braising liquid can be reused as a master broth when you want to make it again or something else such as the classic Chinese marbled tea eggs.

Serves 6

INGREDIENTS

• 1.1kg / 2lb 5 oz whole beef shin
• ½ cup Chinese Shaoxin wine
• ½ cup light soy sauce
• ¼ cup dark soy sauce
• 4 thick, thumb size pieces of fresh ginger
• 5 garlic cloves, crushed
• 1 cinnamon stick
• 3 star anise
• 15g / ½oz rock sugar or brown sugar
• a few pieces of dried tangerine peel
• 4 dried chillies
• 4 cups water
• 1 teaspoon sesame oil

METHOD

1. Bring a large pot of water into the boil.  Blanch the beef shin for 3-4 minutes.  Remove and rinse with cold water.
2. In a heavy based pot that allows the beef shin to sit snugly, add in wine, light soy sauce, dark soy sauce, ginger, garlic, cinnamon stick, star anise, sugar, tangerine peel, dried chilli and water.  Bring it to a simmer.
3. Add blanched beef shin and bring it to a boil.  Turn the heat to medium low and braise the meat, covered, for 1½ hours, turning it around once or twice for even colouring.  The beef should be very tender but not overcooked to a point that it loses its texture.
4. Let the beef rest in the pot for 10 minutes, then take it out and brush with sesame oil.  Let the beef cool completely, covered, before slicing thinly.
5. Serves beef slices with generous spoonfuls of the braising broth.

*Beef shin can be put back into the braising broth after it has been completely cooled and kept covered in the fridge overnight to keep it moist and intensify the flavours.  Slices can be served cold or slightly warmed up in the microwave oven.  

*Drain the braising liquid and discard all the spices.  Keep the master broth in a large clean lidded jar and store in the fridge to use again for the same or another recipe within 3 weeks.  Add soy sauce, water and new spices as required and bring to a boil before use.