Best 2 Asian Braised Beef Shank With Hot And Sour Shredded Salad Recipes

If you're craving an authentic Asian dish loaded with bold flavors and aromatic spices, look no further than the delectable Asian Braised Beef Shank with Hot and Sour Shredded Salad. This dish is a symphony of flavors, combining tender and succulent beef shanks braised in a rich and savory sauce, balanced by the refreshing and tangy notes of the hot and sour shredded salad. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

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ASIAN BRAISED BEEF

Asian Braised Beef image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons all-purpose flour
1 tablespoon Chinese five-spice powder
Kosher salt and freshly ground black pepper
3 pounds chuck roast, cut into 1 1/2-inch pieces
2 tablespoons salted butter
2 tablespoons olive oil
2 tablespoons minced ginger
1 generous tablespoon chili paste
5 cloves garlic, minced
1 bunch scallions, sliced, whites and greens separated
1/4 cup sherry
3 cups beef broth
1/4 cup low-sodium soy sauce
2 tablespoons honey
3 star anise pods
2 bay leaves
Cooked jasmine rice, for serving

Steps:

Preheat the oven to 275 degrees F.
Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
Serve over rice, garnished with the reserved scallion greens.

ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD RECIPE

Asian Braised Beef Shank with Hot and Sour Shredded Salad Recipe image

Provided by deonjsch

Number Of Ingredients 26

Ingredients

Beef:
Ingredients
•2 onions
•1 (2-inch) piece fresh gingerroot
•4 garlic cloves
•2 teaspoons ground coriander
•3 tablespoons vegetable oil
•1 cup Chinese cooking wine, or dry sherry
•1/4 cup soy sauce
•1/4 cup packed, dark brown sugar
•2 quart beef broth, preferably organic
•2 tablespoons oyster sauce
•1/4 cup rice wine vinegar
•2 cinnamon sticks
•2 star anise
•8 pounds beef shank on the bone, cut by the butcher into thick slices (or 2 1/4 pounds beef shank off the bone or other beef stew meat, cut into large cubes)
•
Salad:
•3 carrots
•4 scallions
•1 long red chile
•1 long green chile
•Small bunch cilantro
•Juice of 1 lime
•1/4 cup Thai fish sauce
•1 teaspoon superfine sugar

Steps:

For the beef: Preheat the oven to 300 degrees F. Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer). Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half. For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this. For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish. Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed. Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above. .Printed from FoodNetwork.com on Sun Jan 9 2011

### h3. Key Takeaways for Cooking Braised Beef Shank with Hot and Sour Shredded Salad ### * Select high-quality ingredients, including grass- or pasture-raised, organic ingredients when possible. * Use a braising liquid with a good balance of flavors, such as red wine, stock, and herbs. * Braise the short ribs low and slow for several hours to ensure they are fall-apart-tender. * Make the hot and spicy shredded cabbage and carrot slaw while the short ribs are braising. * Assemble the dish with the hot and spicy shredded cabbage and carrot slaw on top of the braised short ribs. * Garnish with fresh herbs, such as cilantro or parsley. ### h3. Pro Cooking tips for this Recipe ### * To save time, you can braise the short ribs in a slow cooker on low for 8-10 hours. * If you want a thicker braising liquid, reduce it by simmering it over medium heat until it has reduced by half. * You can also add other ingredients to the braising liquid, such as mushrooms, onions, or carrots. * To make the hot and spicy shredded cabbage and carrot slaw, simply toss the cabbage, carrot, and red chili peppers with the rice vinegar, sugar, and salt. * You can adjust the heat level of the slaw by adding more or less chili peppers. * Serve the braised short ribs and hot and spicy shredded cabbage and carrot slaw with steamed rice or mashed cauliflower. ### h3. Nutritional Information ### * One serving of braised short ribs with hot and spicy shredded cabbage and carrot slaw contains approximately: * Calories: 400-500 * Protein: 30-40g * Carbohydrates: 15-20g * Healthy fats * Vitamin C * Potassium ### h3. Health and Safety Warnings ### * Pregnant women, those with weakened immunity, and children under 5 years old should avoid raw or undercooked meat. * Cook meat to a safe internal temperature of 145°F (63°C) for whole muscle meats and 160°F (71°C) for ground meats, as recommended by the USDA. * Wash hands, utensils, and food contact services properly, and avoid cross-contamination. * Store perishable food at 40°F or below. * Thaw food properly in the refrigerator, microwave, or cold water. * Refrain from consuming food past its expiration date.