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Taiwanese Braised Beef Shank Recipe

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3.8 from 8 reviews

This Taiwanese braised beef shank recipe features tender, flavorful beef shanks slowly cooked in a fragrant mixture of soy sauce, Taiwanese Michu rice wine, aromatic spices, and aromatics. The dish is pressure cooked for perfect tenderness, then marinated overnight for deep, rich flavor. Served with hard boiled eggs, medium-firm tofu, and garnished with cilantro, scallions, and sesame oil, this authentic Taiwanese specialty is perfect for slicing thin and enjoying chilled or at room temperature.

Ingredients

Meat

  • 2-3 whole boneless beef shank (about 12 oz each)

Aromatics

  • 3 oz whole garlic cloves (about 10 large cloves)
  • 0.6 oz ginger (sliced, 6 slices)
  • 4 scallions (separate white and green parts)

Spices and Seasonings

  • 1 whole cinnamon stick (3.25-inch stick)
  • 1 whole bay leaf
  • 2 whole star anise pods
  • 1.5 tsp coarse sea salt
  • 2 tsp five spice powder
  • 2 tbsp brown sugar (or 3-3.5 tbsp rock sugar)

Liquids

  • 1 tbsp neutral oil (such as vegetable oil)
  • 1 cup beef stock
  • 1 cup water
  • ½ cup light soy sauce
  • ½ cup Taiwanese Michu (clear rice wine) or Shaoxing wine

Optional Add-ins & Garnishes

  • Hard boiled eggs
  • Medium-firm to firm tofu (cut into large chunks)
  • Drizzle toasted sesame oil
  • Diced cilantro leaves or diced green onions for garnish
  • Taiwanese thick soy sauce (optional dipping sauce)
  • Garlic chili sauce (optional dipping sauce)

Instructions

  1. Recipe planning ahead of cooking: Plan to let the beef chill in the braising liquid overnight after cooking to allow flavors to settle and make slicing easier.
  2. Trim the beef shank: Using a sharp boning knife, trim away the surface silver skin for cleaner texture, leaving the shank whole without slicing.
  3. Poke holes in beef shank: Use a fork to poke holes all over the shank to help braising liquid penetrate evenly during chilling.

    4. Remove impurities: Fill a large pot with room-temperature water to about 1 inch above the shanks, bring to boil, then simmer 10 minutes to remove impurities and keep the braising liquid clear.

  4. Remove shanks from water: The shanks will shrink into a rounded shape, remove and set aside on a plate, discard boiling water, do not rinse beef with cold water.
  5. Prepare aromatics: Measure garlic cloves, slice ginger into long pieces, separate scallion whites and greens. Cut scallion whites into large sections and dice greens finely for garnish, storing greens refrigerated.
  6. Combine braising liquid: In a large jar, mix beef stock, water, light soy sauce, Taiwanese Michu rice wine, coarse sea salt, five spice powder, and brown sugar until sugar dissolves.
  7. Sauté aromatics: Using a 6-quart Instant Pot, select SAUTE and heat 1 tbsp neutral oil until hot. Add garlic, ginger, and scallion whites and sauté for about 2 minutes stirring frequently until fragrant.
  8. Add braising liquid: Pour the prepared braising liquid into the pot, scrape the bottom with a wooden spoon to prevent sticking. Press CANCEL to stop sauté function.
  9. Add spices and beef to pressure cook: Add bay leaf, star anise, cinnamon stick, and place beef shanks back into the pot.
  10. Pressure cook beef shanks: Seal the Instant Pot lid and set valve to SEALING. Cook on MANUAL (HIGH PRESSURE) for 35 minutes, then allow natural pressure release for 25–30 minutes.
  11. After cooking: Open the lid, press CANCEL, and flip the shanks so their top sides contact the braising liquid for even flavor.
  12. Add optional eggs and tofu: Add hard boiled eggs and medium-firm tofu chunks into the braising liquid to absorb flavor.
  13. Marinate overnight: Let the braise cool completely, then transfer everything including aromatics into a large container ensuring beef is submerged. Refrigerate overnight or up to 3 days to deepen flavor.
  14. Discard aromatics before serving: Remove and discard cinnamon stick, bay leaf, and star anise.
  15. Slice and serve: Slice beef shank thinly against the grain. Arrange on a plate with halved eggs and tofu chunks in the center. Drizzle with toasted sesame oil, spoon braising liquid over the slices to moisten, and garnish with diced cilantro or scallion greens. Serve chilled or at room temperature with optional Taiwanese thick soy sauce and garlic chili sauce for dipping.

Notes

  • Trimming silver skin from beef shanks results in better slicing texture but is optional.
  • Poking holes in beef shanks allows better penetration of flavors during marination.
  • Simmering beef shanks briefly before braising removes impurities and keeps broth clear.
  • Letting the beef marinate overnight enhances flavor and improves slicing consistency.
  • Do not rinse beef after parboiling to preserve flavor and texture.
  • Using an Instant Pot speeds up the traditionally long braising process while still achieving tenderness.
  • Serve the dish chilled or at room temperature as is common in Taiwanese cuisine.
  • Optional dipping sauces add customizable heat and saltiness according to preference.

Find it online: https://dishcooks.com/taiwanese-braised-beef-shank-recipe/