John Myers
Ingredients for 4 servings:
- 1 kg boneless beef knuckle(s)
- 5 tbsp soy sauce
- 2 tbsp rice wine or dry sherry
- 2 tbsp sugar
- 1 star anise
- 2 cm ginger root
- 1 chili pepper(s)
- 1 tbsp sesame oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 50 minutes
Wu-hsiang-niu-jou
Place the beef shank in enough cold water to just cover. Slowly bring to a boil and skim off any foam that forms. Add the soy sauce, sugar, thinly sliced ginger, rice wine/sherry, chili pepper, and star anise. Cover and simmer for two to three hours. Keep the lid slightly ajar so the sauce slowly reduces. When a knife tip easily penetrates the meat, remove the beef shank from the liquid and slice as thinly as possible using a sharp knife. Keep warm. Scoop out the spices from the sauce, reduce to about 200 milliliters, add the sesame oil, and let stand for ten minutes. Place the slices on plates and pour the hot sauce over them. The meat can also be served cold. In this case, let the shank cool in the sauce in the refrigerator. To serve, cut into thin slices and serve with or without the sauce, as desired.
Facebook Comments