Asian Braised Beef Shank with Hot and Sour Shredded Salad

Name: Asian Braised Beef Shank with Hot and Sour Shredded Salad
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Asian
Ingredients: 4 kilograms beef shank on the bone, cut by the butcher into thick slices (or 2 1/4 pounds beef shank off the bone or other beef stew meat, cut into large cubes); 2 liters beef broth, preferably organic; 3 carrots; 1 long green chile; 1 long red chile; 1 bunch Small cilantro; 2 cinnamon sticks; 59 milliliters packed, dark brown sugar; 2 inches fresh gingerroot; 4 garlic cloves; 2 teaspoons ground coriander; 1 Juice of lime; 2 onions; 2 Tbsps oyster sauce; 59 milliliters rice wine vinegar; 4 scallions; 59 milliliters soy sauce; 2 star anise; 1 teaspoon superfine sugar; 59 milliliters Thai fish sauce; 3 Tbsps vegetable oil; 237 milliliters Chinese cooking wine, or dry sherry

Asian Braised Beef Shank with Hot and Sour Shredded Salad is a gluten free, dairy free, and pescatarian recipe with 6 servings. One portion of this dish contains around 7g of protein, 8g of fat, and a total of 213 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have gingerroot, garlic cloves, scallions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

The point of a stew, it should go without saying, is its flavour rather than its form. So while the crunchy salad strips of carrot, scallion and bell pepper, do bring colour and beauty to the otherwise brown study, their texture and Asian-flavoured bite provide the perfect partner for the rich aromatic spiciness of the soft-braised stew beneath.

Ingredients you will need

Bell Pepper

Green Onions

Carrot

Stew

Cooking the shin on the bone gives me a certain primitive pleasure, and the meat even more melting tenderness, but you can buy cubed beef shank off the bone (or other stew meat, if you must), in which case, you won't need as much in weight.

Ingredients you will need

Beef Shank

Beef Stew Meat

Bone

Meat

Along with the stew and its crunchy, hot and sour topping, I serve gingery mashed parsnip and potatoes, the ginger offering a muted echo of the South East Asian tones. While a plain bowl of rice would be a fine alternative, know that the aromatic mash makes for fantastic, fiery potato patties the day or so after.

Ingredients you will need

Potato

Parsnip

Ginger

Rice

Stew

Equipment you will use

Bowl

For the beef: Preheat the oven to 300 degrees F.

Ingredients you will need

Beef

Equipment you will use

Oven

Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring.

Ingredients you will need

Whole Garlic Cloves

Coriander

Ginger

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Pour in the Chinese wine (or sherry) and let it bubble up.

Ingredients you will need

Sherry

Wine

Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise.

Ingredients you will need

Cinnamon Stick

Oyster Sauce

Brown Sugar

Star Anise

Soy Sauce

Vinegar

Broth

Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer).

Ingredients you will need

Beef Shank

Steak

Stew

Equipment you will use

Oven

Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half.

Ingredients you will need

Sauce

Beef

Equipment you will use

Aluminum Foil

Dutch Oven

Oven

For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro.

Ingredients you will need

Green Onions

Chili Pepper

Cilantro

Carrot

Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this.

Ingredients you will need

Superfine Sugar

Fish Sauce

Lime Juice

Vegetable

Cilantro

Equipment you will use

Bowl

For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish.

Ingredients you will need

Beef

Sauce

Meat

Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot.

Ingredients you will need

Sauce

Beef

Equipment you will use

Dutch Oven

Bowl

Oven

Transfer meat to an ovenproof dish and finish sauce as directed.

Ingredients you will need

Sauce

Meat

Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above.

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lubanzi Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.