I visited a Chinese restaurant and ordered beef rolls, but what I received wasn’t quite what I had in mind. It was even better! We kept eating, ordering more, and enjoying the experience. When I really like a dish, I naturally want to recreate it at home. So I started looking up recipes, and since they seemed doable, it inspired me to develop this version.
My Approach
It starts with making the pancakes. Check out my Taiwanese Style Sourdough Pancake recipe for a wonderful pancake recipe. Most of the recipes I found online were for a thicker style, but I prefer mine rolled thin. I also like to make them with sourdough, so I added my own twist to the process. Check out Taiwanese Pancake for my version of the recipe.
It actually tastes even better the next day as the flavors continue to develop. The beef shank becomes more flavorful and rich over time, so this makes a great make ahead dish that you can prepare in advance and assemble when you are ready to serve.
Taiwanese Braised Beef Shank Recipe – Tender & Flavorful Homemade
Description
A Comforting, flavorful dish that feels both familiar and homemade. perfect for sharing and just as enjoyable to recreate in your own kitchen.
Ingredients
Spices
Braising Liquid
Beef
How to Make It
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Blanch the beef
Place beef shanks in a pot of cold water. Bring to a boil and simmer for 5-7 minutes to remove impurities. Drain and rinse well.
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Sauté spices
Sauté all the ingredients listed under spices until fragrant.
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Build the braise
Add beef shank to the pot. Stir in soy sauce, dark soy sauce and Shaoxing wine.
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Simmer low and slow
Por in water until the beef is mostly covered. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, turning occasionally, until the beef is tender, but still holds it shape.
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Cool and slice
Remove beef and let it cool completely. Slice thinly against the grain.
Note
Tips for Success:
Don't skip blanching: Blanching the beef first removes impurities and helps you get a cleaner, clearer braising sauce. This makes a big difference in both flavor and appearance.
Slice against the grain: Always check the direction of the muscle fibers and slice across them. This is what gives you that soft, melt in your mouth bite.
