ChiaChia's Queendom 3 - Triple Soy Braised Beef 滷牛腱

Not your ordinary braised beef! I use three different kinds of fermented Tofu to create layers of rich flavor with depth. Plus one secret ingredient that will elevate this dish to another level! This is actually a cold dish, so you can make it and leave it in the fridge. Take it out and slice it right before you need to serve it, which makes it a convenient side dish, appetizer or snack for drinks in summer. Enjoy!!

Where to buy Monk Fruit :
http://amzn.to/2DW2FFO

Ingredients :

Beef shank x 1200g
Soy sauce x 350g
Water x 2000ml
Onion (Cut into halves) x 1
Ginger (slice) x 15g
Fermented Tofu x 30g
Star Anise x 1
Szechuan Pepper x 1.5 – 2 tbsp
Black Cardamon x 1
Bay Leaf x 1
Monk Fruit Seed x 3
Salt x 3 tsp (or to taste)

Recipe :

1. Soak beef shanks in cold water in the fridge for 2-3 hours.
2. Take the soaked beef shanks out of the cold water, put them in a ziplock bag, pour in soy sauce, marinate overnight in the fridge.
3. Put the marinated shanks in a pot along with the soy sauce. Add in water. Turn up the heat and bring to boil. While boiling, remove foam/impurities on top of the broth, if any.
4. Put in onion, ginger, fermented tofu, star anise, szechuan pepper, black cardamon, bay leaf and monk fruit seed. Bring to boil again.
5. Boil for a few minutes, turn the heat down to low, then taste the broth and add in salt, if needed. The broth should taste slightly saltier than a soup.
6. Simmer with low heat for 1.5 hours with lid on.
7. After 1.5 hours of simmering, turn the heat off, and with the lid on, let the shanks sit in the broth for 3 hours for it to cool down, allowing the flavor to completely penetrate into the beef.
8. Put the shank in the fridge overnight.
9. Thinly slice the beef and serve it!
10. Optional : You can save some of the broth, add a little sesame oil, heat it up in microwave, and drizzle on top of the sliced beef before serving. Garnish with green onion, and enjoy!

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