Main ingredients
Beef shankCucumberGarlicGreen onionGingerStar aniseSichuan pepperRed bell pepperCilantroDark soy sauceSoy sauce
Hwang Jin-sun's Five-Spice Braised Beef Cold Plate
A refined cold dish of budget-friendly beef shank slowly braised with five spices, served with a refreshing garlic sauce made with sparkling water and crisp cucumber.
Ingredients needed 4 servings
Recipe
Cooking tips
- When blanching the meat, frequently skim off the scum and blood that rise to the surface to prevent any gamey smell from transferring to the final braise.
- If you braise over high heat, the outside will become tough while the inside remains unseasoned. Keep the heat low enough that the liquid gently shimmers, ensuring the meat becomes tender throughout.
- Slicing the meat while hot can cause it to crumble. Let it cool completely, or wrap tightly in plastic wrap and chill in the refrigerator until firm, then slice for neat, clean cuts.
Recommended for
- Those who want to recreate an authentic high-end Chinese restaurant-style appetizer at home.
- Those who enjoy the combination of lean, chewy beef shank with a pungent, refreshing garlic sauce.
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