Tender Asian-Style Boiled Beef Shank
Nutritional value per serving
Calories320kcal
Carbs4gram
Fat12gram
Protein35gram
Ingredients
- Beef shank (with bone) - choose fresh, bright red meat with firm texture1 kg
- Water2.5 liters
- Ginger - fresh, sliced50 g
- Garlic cloves - peeled and crushed5 pieces
- Green onions (spring onions) - cut into 5 cm pieces3 pieces
- Star anise2 pieces
- Cinnamon stick1 piece
- Soy sauce (low sodium is best)3 tbsp
- Fish sauce (optional)1 tbsp
- Rock sugar or brown sugar1 tbsp
- Saltto taste n/a
- White pepper1 tsp
- Cilantro (coriander) for garnisha small bunch n/a
- Fresh chili slices (optional)to taste n/a
This Asian-style boiled beef shank recipe offers a rich, flavorful, and tender result with simple ingredients and steps perfect for home cooks at any skill level. Beef shank is a tougher cut that becomes wonderfully tender when boiled slowly, absorbing aromatic Asian spices and herbs. This recipe uses common pantry staples and fresh aromatics to create a comforting and hearty dish, ideal served over rice or noodles. The total cost of ingredients is approximately $12, €11, £9.50, and ₹900 (depending on local prices). The dish contains about 320 calories per serving. It is suitable for a high-protein diet and moderate fat intake with a medium difficulty level that requires about 2.5 hours total (20 minutes prep + 2 hours cooking). Food safety is emphasized with internal temperature guidance and good handling practices.
Preparation instructions
Prepare the Beef Shank
1Rinse the beef shank under cold running water to remove any surface impurities. Pat dry with paper towels. This ensures cleanliness and helps meat cook evenly.
Blanch the Beef Shank
2Place the beef shank in a pot and cover with cold water. Bring to a gentle boil over medium-high heat. Let it boil for about 5 minutes. This step removes excess blood and impurities, resulting in clearer broth. Drain and rinse the beef shank and the pot with warm water. This prevents off-flavors.
Add Aromatics and Spices
3In a clean pot, add 2.5 liters of fresh water. Add the beef shank, sliced ginger, crushed garlic, green onions, star anise, and cinnamon stick. These aromatics infuse the meat and broth with classic Asian flavors.
Simmer the Beef Shank
4Bring the pot to a boil over high heat, then reduce heat to low to maintain a gentle simmer. Cover partially and simmer for approximately 2 hours. Check occasionally to skim off any foam or impurities. Slow simmer tenderizes the meat and develops flavor.
Season the Broth
5After about 1.5 hours, add soy sauce, fish sauce (if using), rock sugar, salt to taste, and white pepper. Stir gently to incorporate the seasoning. Adjust seasoning as you go for balanced taste.
Check Doneness and Food Safety
6After 2 hours, check the beef shank’s internal temperature using a meat thermometer; it should reach at least 88°C (190°F) to ensure the connective tissues have broken down and meat is tender and safe to eat. The meat should be fork-tender and yield easily.
Rest and Serve
7Remove the beef shank from the broth and let it rest for 5 minutes before slicing thinly. Garnish with fresh cilantro and chili slices if desired. Serve with steamed rice or noodles.
Cooking Tips
1Use a meat thermometer to ensure the beef reaches at least 88°C (190°F) for perfect tenderness and safety.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.
3If beef shank is unavailable, you may substitute with beef brisket but adjust cooking time accordingly.
4Skimming impurities during simmering keeps your broth clear and clean-tasting.
5You can add vegetables like daikon or carrots into the pot in the last 30 minutes for added flavor and nutrition.
Equipment Needed
- Large stockpot
- Knife
- Cutting board
- Meat thermometer
- Ladle
- Strainer or slotted spoon
Grocery Shopping List
- [ ] Beef shank (1 kg) - approximately $8: Look for well-marbled fresh beef shank with a vibrant red color.
- [ ] Fresh ginger (50 g) - approximately $0.50: Choose firm, unwrinkled roots.
- [ ] Garlic cloves (5 pieces) - approximately $0.30: Use firm, dry bulbs without spots.
- [ ] Green onions (3 pieces) - approximately $0.40: Look for fresh, crisp green stalks.
- [ ] Star anise (2 pieces) - approximately $0.20: Use whole, fragrant star anise.
- [ ] Cinnamon stick (1 piece) - approximately $0.25: Choose a whole stick with a strong aroma.
- [ ] Soy sauce (low sodium, 3 tbsp) - approximately $0.30: Opt for a good-quality light soy sauce.
- [ ] Fish sauce (optional, 1 tbsp) - approximately $0.20: Select a clear, clean-smelling fish sauce.
- [ ] Rock sugar or brown sugar (1 tbsp) - approximately $0.10: Purchase rock or firmly packed brown sugar.
- [ ] Fresh cilantro (small bunch) - approximately $0.50: Pick vibrant green cilantro.
Total estimated cost: $10.75
FAQ
Can I use a slow cooker to boil beef shank Asian style?
Yes, you can transfer all ingredients to a slow cooker and cook on low for 6-8 hours or until the beef is tender. Adjust seasonings as needed.
How do I store leftovers safely?
Cool cooked beef and broth to room temperature within 2 hours, then store in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.
What is the best way to know beef shank is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches at least 88°C (190°F). The meat should be fork-tender and easily pull away from the bone.
Can I skip blanching the beef shank?
Blanching removes impurities and helps produce a clearer broth, but you can skip it if short on time. The broth might be less clear but still tasty.
What can I serve with this Asian-style boiled beef shank?
Serve it with steamed jasmine rice, cooked noodles, or add vegetables like bok choy or carrots for a complete meal.