Braised Beef Shank, Daikon & Carrot
Braised Beef Shank, Daikon & Carrot

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, braised beef shank, daikon & carrot. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Braised Beef Shank, Daikon & Carrot is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Braised Beef Shank, Daikon & Carrot is something that I’ve loved my entire life.

Fill Your Cart With Color today! Rinse, dry, and cut the beef. Get your star anise, cloves, and ginger ready.

To begin with this recipe, we must prepare a few ingredients. You can cook braised beef shank, daikon & carrot using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Braised Beef Shank, Daikon & Carrot:
  1. Prepare 1 kg Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone
  2. Get 1/2 Daikon *about 300g
  3. Take 2 Carrots *about 300g
  4. Prepare 1 thumb-size Ginger *sliced
  5. Make ready 2 cloves Garlic *crushed
  6. Prepare 3 cups Water
  7. Get 1 cup Sake (Rice Wine)
  8. Get 2-3 tablespoons Sugar
  9. Get 4-5 tablespoons Soy Sauce
  10. Prepare Dry Chilli *optional
  11. Make ready Fresh Chilli *optional

I am loving to cook Osso Bucco cuts in Japanese way. The cuts are very flavourful and meltingly tender when braised. I am loving to cook Osso Bucco cuts in Japanese way. Compared to the shank I used in beef stir-fry with tomato and king oyster mushroom, brisket and flank are trickier to cook.

Steps to make Braised Beef Shank, Daikon & Carrot:
  1. Place Beef Shank Cuts in a pot, add Water, Sake (Rice wine), Ginger and Garlic, and bring to the boil. Skim off the scum and simmer over low heat for 1 to 1 & 1/2 hours. You may wish to cook in a pressure cooker following the pressure cooker’s instruction.
  2. Daikon and Carrot need to be cut into thick and chunky pieces.
  3. When Beef Shank are well cooked, the meat will come off the bone. Remove the bone and remove the fat on the surface. Cut the meat into chunky pieces and return to the pot.
  4. Add vegetables, Sugar, Soy Sauce and Dry Red Chilli (*optional), and bring back to the boil. Lower the heat, cover with baking paper or a drop-lid, and simmer for 30 to 40 minutes or until vegetables are tender.
  5. Cook over high heat until the liquid thickens or required flavour is achieved. Sprinkle with some sliced fresh Chilli, only if you like more heat, and serve.

As they contain more sinew, it takes longer to cook them tender. But these cuts are also known as the most flavor part of beef. In that case, I would recommend using an induction cooker, a. I had asked my mum for her Chinese five-spice braised beef recipe probably a good ten years ago if not longer. I used to make it a lot but eased up the past few years as I tried to eat more healthy.

So that is going to wrap this up with this special food braised beef shank, daikon & carrot recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!