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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, braised beef shank, daikon & carrot. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Braised Beef Shank, Daikon & Carrot is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Braised Beef Shank, Daikon & Carrot is something that I’ve loved my whole life.

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To begin with this particular recipe, we must first prepare a few components. You can have 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. Make ready 1 kg Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone
  2. Make ready 1/2 Daikon *about 300g
  3. Get 2 Carrots *about 300g
  4. Get 1 thumb-size Ginger *sliced
  5. Take 2 cloves Garlic *crushed
  6. Make ready 3 cups Water
  7. Prepare 1 cup Sake (Rice Wine)
  8. Make ready 2-3 tablespoons Sugar
  9. Take 4-5 tablespoons Soy Sauce
  10. Make ready Dry Chilli *optional
  11. Take Fresh Chilli *optional

The cuts are very flavourful and meltingly tender when braised. 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.

Instructions 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.

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. Great recipe for Braised Beef Shank, Daikon & Carrot. If you don't like daikon, you can leave it out or replace it with potato. The flavor will become quite different compared to Cook until the carrots and daikon are soft and this dish is nearly ready.

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