Chinese pickled beef

Step 1/5

• 600 g beef shank
• 50 g sea salt

• cutting board
• knife

Remove bones, skin, and sinews from beef, season evenly with salt, and allow to rest for 4 hrs.

Step 2/5

• 5 l water
• 3 cardamom pods
• 2 star anise
• 2 bay leaves
• 2 dried chili
• 3 cloves
• ½ tsp coriander seeds
• 1 nutmeg
• 1 tsp mixed pepper
• ½ tsp fennel seeds
• 150 ml dark rice wine
• 7 tbsp light soy sauce
• 100 ml soy sauce
• 2 tbsp soybean paste
• 50 g sugar
• lemon zest

• pot
• fine grater
• cooking spoon
• pot with lid

For the stock add 2/5 of the water, cardamom, star anise, bay leaves, chilis, cloves, coriander seeds, nutmeg, pepper, fennel seeds, lemon zest, rice wine, soy sauce, soybean paste, and sugar to a pot with lid over medium-high heat and bring to a boil. In the meantime, add beef to a large pot and top with remaining cold water and bring to a boil.

Step 3/5

• 50 g ginger
• 3 leek

Finley chop ginger and roughly chop leek. Transfer ginger, leek, and beef into the stock; if needed, add more water. Bring to a boil and simmer over medium-low heat for approx. 1.5 hrs. or until tender. Allow to cool, then transfer to the fridge for approx. 12 hrs.

Step 4/5

• 2 cloves garlic
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp light soy sauce
• 2 tsp beef stock
• 1 pinch salt
• 1 pinch pepper

• bowl
• whisk

For the sauce, finely slice garlic, add to a bowl, and mix with rice vinegar, sesame oil, remaining light soy sauce, and beef stock and season with salt and pepper. Stir to combine.

Step 5/5

• 1 cucumber
• fresh cilantro for serving
• chili for serving

• paper towel

Cut cucumber into slices. Remove beef from pot, gently dry with a paper towel and cut into slices. Garnish with sauce, cucumber, chili, and fresh cilantro. Enjoy!

Enjoy your meal!