Taiwanese Braised Beef Shank

On my most recent trip to Taiwan, I visited a small street stall known for its beef noodle soup, but what really caught my attention was one of their side dishes—the braised beef shank. It was simple, sliced thin, and served cold with some chili oil on the side, but the flavor was so rich and memorable that I knew I had to try making it at home.

This dish is incredibly versatile—it can be served hot or cold—but it's traditionally enjoyed chilled, often as an appetizer or side. The cool, tender slices paired with that bold, savory sauce left an impression on me.

Ingredients:
2 Beef Shanks (cut in half)
5-6 slices of ginger
10-15 cloves of garlic
2 tbsp brown sugar
2 tbsp rock sugar
1/2 cup light soy sauce
1/2 cup dark soy sauce
1/2 cup shaoshing wine
2 star anise
2 bay leaves
1 cinnamon stick
1 black cardamom pod
1 tbsp Szechuan peppercorns
Water (enough to cover the beef shanks - around 6-8 cups)

Bring a pot of water to a boil and blanch the beef shank for around 5 minutes. Then rinse off the shank.

Wash off the pot and put in all the other ingredients and bring it to a boil, put the beef shank back in and simmer for 2 hours.

Let it cool down, slice thinly and drizzle your favorite chili oil and green onions on top. For better results, keep overnight in the refrigerator before slicing the beef.