This Chinese braised beef is a typical Chinese homemade dish, so easy and delicious. It is one of my mum’s signature dishes that never fails to please family and friends. I can’t wait to share it with you!

Beef shank is a very affordable cut of meat. Once slow-cooked, it will turn into gelatinous meat that not only melts in your mouth but also thickens the sauce in which it is cooked.

This simple recipe only requires a handful of ingredients, many of which you might have on hand. The rice wine and sugar help to balance out the saltiness of the soy sauce, while the zingy ginger and the earthy aroma of star anise will naturally intensify the flavor of the beef.

Ingredients for Chinese Braised Beef shank

• Star Anises: Star anises is a strong spice. I hesitated to use more than a small amount. But I found that mum has been using 6-8 of them and that is what makes her version so tasty. You can start with 2 to 3 and then increase your comfort level as time goes on.
• Beef: Beef shank is the best cut for this recipe. There are lots of collagen in meat, which makes it tender and flavourful after being slow-cooked. It is also a very cheap cut. You can use other cuts of beef as long as they are not too lean.
• Soy sauce: The dark soy sauce is less salty than the usual soy sauce but it adds a nice browny color to the dish. The quality of the soy sauce is very important for this recipe. I use Lee Kum kee soy sauce.

Recipe Notes

• Split the Beef Shin for Smaller Pots: If your pot is too small for the whole beef shin, simply cut it in half.
• Prep for Serving: Before serving, be sure to remove and discard the ginger and star anises.
• Versatile Filling: You can cut it into thin slices and use it as a sandwich or burger filling.

FAQs

Q: Can I use a different type of meat instead of beef for this recipe?

A: Certainly! You have the flexibility to choose different types of meat for this recipe. To ensure a tender and juicy result, it is recommended to select cuts of meat with higher collagen content. Consider options like beef brisket or oxtails as excellent alternatives that work wonderfully in this dish.

Q: Can I make this dish in a slow cooker?

A: Absolutely! You can choose to braise the beef in a slow cooker. However, when it comes to the second step, it is recommended to transfer the beef from the slow cooker to a saucepan in order to reduce the sauce. This step helps to concentrate the flavors and achieve the desired consistency.

Q: Can I make this recipe ahead of time and reheat it later?

A: Yes. You can absolutely make this recipe ahead of time and reheat it later if desired. However, it’s worth noting that this dish can also be enjoyed as a cold dish. In that case, there is no need to reheat it. If you prefer to warm it up, you can use a microwave to gently heat the dish.

This recipe is wonderfully straightforward. I often enjoy it as a savory snack or serve it over rice or noodles for a quick and comforting meal.

It’s perfect for potlucks or picnics. Plus, it’s a high-protein snack that you’ll absolutely love.

Don’t miss out on this delicious recipe—try it today!

Other beef recipes you might enjoy

Chinese green beans and ground beef stir-fry Simple and healthy stir-fry dish

Slow-cooked vegetable beef stew slow cook the beef and vegetables for a comfortable meal

Slow-cooked Asian beef noodle soup Full of Asian flavors! For noodles soup lovers

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