Braised Beef (Melt-in-the-Mouth)

Ingredients

• 500g beef shank/tendon cut
• 1 onion
• garlic
• ginger
• braising spices
• dark & light soy
• sugar
• stock

Method

• Blanch beef in boiling water to remove blood; rinse
• Bring stock to a simmer with onion, garlic, ginger, spices and soy
• Add beef and braise on low 1.5-2 hrs (or 40 min in a pressure cooker)
• Adjust seasoning; serve with rice or noodles

How to Choose

Choose bright-red shank or tendon-marbled beef the connective tissue turns silky and tender when braised, never dry.

Chef's Secret

Secret: blanch first for a clear, fragrant broth; braise low and slow so the beef and tendon turn meltingly tender; it tastes even better the next day.

Fresh beef shank/tendon + braising spices order at Fresh Market Online.