Braised Beef Shin with Five Spice 五香炆牛𦟌

Tender and flavorful beef shin, slowly braised until melt-in-your-mouth tender in a rich, aromatic sauce infused with traditional five-spice powder, perfect for a hearty meal.

Nutrition (per serving)

Ingredients

• 800g beef shin, cut into large chunks (approx. 5cm)
• 3 tbsp cooking oil
• 4 cloves garlic, smashed
• 2 slices ginger
• 2 star anise
• 2 bay leaves
• 1 small piece dried tangerine peel, soaked and scraped clean
• 1 tbsp five-spice powder
• 4 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sugar
• 800ml hot water or beef broth
• Optional: 100g white radish, peeled and cut into chunks (for last 30 mins of braising)
• Salt to taste
• Chopped spring onions for garnish

Steps

1. Blanch beef shin in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly with cold water. Pat dry.
2. Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add smashed garlic, ginger slices, star anise, bay leaves, and dried tangerine peel. Sauté until fragrant, about 1-2 minutes.
3. Add the blanched beef shin to the pot. Sprinkle with five-spice powder and stir-fry for another 2-3 minutes, coating the beef evenly.
4. Pour in soy sauce, dark soy sauce, Shaoxing wine, sugar, and hot water/beef broth. Bring to a rolling boil.
5. Reduce heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
6. If adding white radish, add it during the last 30 minutes of braising. Taste and adjust seasoning with salt if needed.
7. Serve hot, garnished with chopped spring onions.

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