How to Cook Perfect Braised Beef Shank, Daikon & Carrot

Braised Beef Shank, Daikon & Carrot. Home Recipes Beef Chinese Braised Beef and Turnips (Daikon Radish). Serve this Chinese braised beef and turnip dish hot over rice! How to cook Braised Beef Shank like a master chef?

Tender and packed with rich flavour, braised beef shank tastes great on its own or with a dressing/dipping sauce. A favorite Taiwanese cold appetizer, this braised beef shank recipe is perfect as a side dish as well. Growing up in Taiwan, one of my favorite snacks is this thinly sliced braised beef shank. You can cook Braised Beef Shank, Daikon & Carrot using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Braised Beef Shank, Daikon & Carrot

1. You need 1 kg of Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone.
2. Prepare 1/2 of Daikon *about 300g.
3. You need 2 of Carrots *about 300g.
4. Prepare 1 of thumb-size Ginger *sliced.
5. You need 2 cloves of Garlic *crushed.
6. It's 3 cups of Water.
7. You need 1 cup of Sake (Rice Wine).
8. Prepare 2-3 tablespoons of Sugar.
9. You need 4-5 tablespoons of Soy Sauce.
10. You need of Dry Chilli *optional.
11. It's of Fresh Chilli *optional.

Coming home from school, I just grab a few slices from the fridge and much on them as I do my homework. Season the beef shanks all over with the salt and pepper. In a large Dutch oven (or another high-sided ovenproof pan), heat the oil over high heat. Beef shanks are found on the leg of a cow, directly above the knee joint.

Braised Beef Shank, Daikon & Carrot step by step

1. Place Beef Shank Cuts in a pot, add Water, Sake (Rice wine), Ginger and Garlic, and bring to the boil. Skim off the scum and simmer over low heat for 1 to 1 & 1/2 hours. You may wish to cook in a pressure cooker following the pressure cooker’s instruction..
2. Daikon and Carrot need to be cut into thick and chunky pieces..
3. When Beef Shank are well cooked, the meat will come off the bone. Remove the bone and remove the fat on the surface. Cut the meat into chunky pieces and return to the pot..
4. Add vegetables, Sugar, Soy Sauce and Dry Red Chilli (*optional), and bring back to the boil. Lower the heat, cover with baking paper or a drop-lid, and simmer for 30 to 40 minutes or until vegetables are tender..
5. Cook over high heat until the liquid thickens or required flavour is achieved. Sprinkle with some sliced fresh Chilli, only if you like more heat, and serve..

The meat may appear similar to steak, but with a signature marrow bone featured in the center. Braised Beef was a favorite food of mine as a child. After I left college, I lived in a foreign country for a long time. Every time I returned home, my mother always remembered to soothe my stomach, taste buds and soul by once again cooking my favorite pot of beef. After I entered the workforce, I wanted.