Silky-tender beef shank braised for hours in a fragrant master stock of soy sauce, star anise, cinnamon, and rock sugar, sliced thin to reveal its beautiful marbled cross-section.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval ceramic plate
Garnishes: cilantro, sliced chili, braising jus
Accompaniments: cold beer, pickled vegetables
Instructions
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1
Blanch beef shanks in boiling water for 5 minutes. Drain and rinse to remove impurities.
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2
In a large pot, combine water, soy sauce, rice wine, rock sugar, and all spices. Bring to a boil and simmer 5 minutes to bloom aromatics.
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3
Add blanched beef shanks. The liquid should just cover the meat; add water if needed.
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4
Bring back to a boil, then reduce to the lowest simmer. Cover and braise for 2.5 hours, turning the shanks every 30 minutes.
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5
Remove pot from heat and let the beef cool in the braising liquid for at least 1 hour (overnight in the fridge is best).
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6
Slice the cold beef shank thinly against the grain. Arrange on a plate and drizzle with a spoonful of the braising liquid. Serve at room temperature.
Did You Know?
Taiwanese families keep a "master stock" (lǔ shuǐ) that is topped up and reused for years — the oldest known braising liquids have been passed down for decades, deepening in flavor with every use.
Chef's Notes
Equipment Tips
- large heavy pot
- sharp knife
Garnishing
cilantro, sliced chili, braising jus
Accompaniments
cold beer, pickled vegetables
The Story Behind 滷牛腱
Soy braising (lǔ) is one of the oldest Chinese cooking techniques, and Taiwan elevated it to an art form. After 1949, mainlander families brought regional braising recipes from every Chinese province, creating a rich Taiwanese lǔ wèi culture. Braised beef shank is a staple of Taiwanese appetizer platters, beer snack spreads, and Lunar New Year feasts. The tradition of maintaining a master stock connects generations of cooks.
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