Cold Cut Beef Shank

10 ingredients
7 steps

Ingredients

  • About 2 pounds boneless beef shank or brisket
  • 1/2 cup soy sauce
  • 1/2 cup rice wine or white wine
  • 3 scallions, trimmed
  • One 1-inch piece fresh ginger, peeled and sliced
  • 2 star anise
  • 1 teaspoon Szechwan peppercorns
  • 1 teaspoon sugar
  • 1/2 teaspoon five-spice powder or 2 cloves plus 5 coriander seeds and 1 cinnamon stick
  • Fresh cilantro sprigs for garnish

Directions

  1. 1
    Put all of the ingredients except the cilantro in a large saucepan with a lid; add just enough water to cover the beef, about 1 1/2 cups.
  2. 2
    Bring the mixture to a boil, lower the heat, cover, and simmer for about 4 hours, adding more water if necessary.
  3. 3
    The meat is done when very, very tender.
  4. 4
    Use a slotted spoon to remove the beef from the braising liquid (reserve the liquid), and let it cool to room temperature; cover and refrigerate until cold.
  5. 5
    Strain the reserved liquid and refrigerate.
  6. 6
    To serve, use a sharp knife to cut the beef into 1/4-inch slices across the grain.
  7. 7
    Garnish with the cilantro and serve with the braising liquid as a dipping sauce.

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