Braised Beef Shank with Five Spice 五香牛𦟌

This classic Cantonese dish features succulent beef shank slow-braised until fork-tender in a rich broth infused with aromatic five-spice powder, perfect for a hearty meal.

Nutrition (per serving)

Ingredients

• 1 kg beef shank, cut into thick slices or large chunks
• 2 tbsp cooking oil
• 3 slices ginger
• 3 cloves garlic, smashed
• 2 star anise
• 1 small cinnamon stick
• 1 tsp Sichuan peppercorns
• 2 dried bay leaves
• 2 tbsp Shaoxing wine
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rock sugar
• 1 tsp five-spice powder
• 1 liter hot water or beef broth
• 200g white radish, peeled and cut into chunks
• Salt to taste

Steps

1. Blanch beef shank in boiling water for 10-15 minutes to remove impurities. Drain and rinse thoroughly. Set aside.
2. Heat cooking oil in a large pot or Dutch oven. Sauté ginger, smashed garlic, star anise, cinnamon stick, Sichuan peppercorns, and bay leaves until fragrant.
3. Add beef shank and stir-fry for a few minutes until lightly browned. Pour in Shaoxing wine and deglaze.
4. Add light soy sauce, dark soy sauce, rock sugar, five-spice powder, and hot water/beef broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours. Then add white radish chunks and continue to simmer for another 1 hour, or until beef is fork-tender.
6. Taste and adjust seasoning with salt if needed. Serve hot with steamed rice or noodles.

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