Spiced and Marinated Beef Shank with Eggs — Recipe #1

Photos by author. Spiced and Marinated Beef Shank and Egg, served as cold dishes.

Difficulty: 1 / 5

Duration: 4–5 hours

Portion: For 2 people

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Introduction

Spiced and Marinated Beef Shank with Eggs is a very popular cuisine in Hong Kong due to its easiness and richness in flavour.

One of the characteristics of this dish is that it could be served as a hot dish or a cold dish.

For Hot Dishes:

• Served with rice
• Served with handmade thick noodles (Using the sauce as the soup base).

Photos by author. Spiced and Marinated Beef Shank, served with noodles and other ingredients.

For Cold Dishes:

• Served as appetizer/side dish

This dish is easy to cook and suitable for kitchen beginners.

However, …

This dish takes hours to cook (approximately 4–5 hours). This is because there are tendons inside the shank, which require hours of boiling to soften the tendons between the muscles.

Tips: To save gases/electricity, you may use a thermal cooker to maintain the pot’s temperature, which could save you a lot of money.

Ingredients:

• Beef Shank — around 500g
• Sliced Ginger — 5 slices
• Garlic — 5 pcs
• Rock Sugar — 20g
• Sichuan Peppercorn — 20 pcs
• Sichuan Peppercorn Oil — 1 teaspoon [Optional]
• Dried Tangerine Peel — 1 pcs
• Star Anise — 2pcs
• Soy Sauce — 5 tablespoon
• Dark Soy Sauce — 3 tablespoon
• Chinese Cooking Wine (a.k.a Shaoxing Wine) — 1 tablespoon
• Water — 750ml
• Chilli Oil — 1 or 2 teaspoon [Optional]

Instructions:

1. Place the beef shank at room temperature for at least 15 minutes.
2. Boil some eggs for 10 minutes, then remove the eggshell.
3. Heat a pot of water until it boils, put the beef shank in, and boil for 3–4 minutes.
4. Take out the beef shank and place it on a plate. Let the beef shank rest for 5 minutes.
5. In the meantime, put all the ingredients into a pot and heat it until it boils. When it comes to boiling, turn the fire into a slow fire.
6. After 5 minutes, put the beef shank and eggs into the pot and cover the pot with a lid.
7. If the beef shank is not fully immersed in the sauce, make sure you turn it around every 15–20 minutes.
8. Boil the beef for 4 hours or more (3 hours if you want to serve as an appetizer.)
9. Done!

Note: The beef shank remains firm for the first 3 hours of boiling. After that, the beef shank texture becomes loosened.

Additional Instructions (as an appetizer)

10. Put the beef shank in a box/bowl and fill it with the sauce. (Let the beef shank fully immersed in the sauce if possible).

11. Let it cool down to room temperature and place the box in the refrigerator for 2 hours.

12. Done! Now you can slice the beef shank and enjoy your food.

Tips: You may add some chilli oil for spiciness.

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Thai Minced Pork with Lettuce Wrapper — Recipe #2