Traditional and incredible Chinese braised beef shank with master stock (卤牛肉). It is typically served as a cold appetizer. But it is quite delicious warm.
1.5 – 2 lbs. beef shank (whole)
1/2 cup Superior Light Soy Sauce
2 Tbsp. Mushroom Flavored Dark Soy Sauce
1/4 cup rice wine
2 Tbsp. rock sugar
1/2 tsp. five spice powder
2 star anise
2 – 3 stalks green onions
Slice the ginger and green onions into smaller pieces.
Stir-fry the ginger, green onions, and star anise with a small amount of oil.
Add the beef shank to the pot along with the ingredients for the braising liquid and bring to a boil.
Simmer and cook for 2 hours or until the beef is tender, rotating every 30 minutes or so to ensure an even braise.
Let cool before slicing. The beef can also be refrigerated and served chilled.
Top with some braising liquid and/or sesame oil, and garnish with cilantro.