How to Prepare Braised Beef Shank, Daikon & Carrot in 11 Minutes for Mom

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, braised beef shank, daikon & carrot. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Braised Beef Shank, Daikon & Carrot is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Braised Beef Shank, Daikon & Carrot is something that I’ve loved my entire life. They are nice and they look fantastic.

Ideal meats to braise: beef shank, oxtails, chicken drumsticks, chicken wings, chicken gizzards, duck wings, pig's ears and trotters, pork bones — really almost anything, but those traditionally scrapped meats are particularly transformed into luscious goodness by a trip through this braising liquid! Beef shank is braised in a well-seasoned broth then sliced into thin pieces to serve. The rich stock is then kept as a master stock to be reused over and over for braising other ingredients.

To begin with this recipe, we must first prepare a few components. You can cook braised beef shank, daikon & carrot using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Braised Beef Shank, Daikon & Carrot:

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

Season beef shank with salt and pepper. All Reviews for Braised Beef Shank with Wine and Tarragon. Traditional and incredible Chinese braised beef shank with master stock (卤牛肉). It is typically served as a cold appetizer.

Instructions to make Braised Beef Shank, Daikon & Carrot:

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.

But it is quite delicious warm. Clean the beef shank: before cooking your beef shank, rinse under running water to clean and then place them in a large pot with enough cold water. The ever-popular dish of Braised Beef Brisket with Daikon is a favourite in Chinese cuisine. Not only is it super tasty, it's also really easy to make in the comfort of home too! Using WMF Singapore's Perfect Pro NATUramic, the cooking time is drastically reduced.

So that is going to wrap it up for this exceptional food braised beef shank, daikon & carrot recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!