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

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, braised beef shank, daikon & carrot. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Braised Beef Shank, Daikon & Carrot is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Braised Beef Shank, Daikon & Carrot is something which I’ve loved my entire life. They are fine and they look fantastic.

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To begin with this recipe, we must first prepare a few ingredients. You can cook braised beef shank, daikon & carrot using 11 ingredients and 5 steps. Here is how you can achieve 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. Make ready 1/2 Daikon *about 300g
  3. Make ready 2 Carrots *about 300g
  4. Make ready 1 thumb-size Ginger *sliced
  5. Take 2 cloves Garlic *crushed
  6. Take 3 cups Water
  7. Take 1 cup Sake (Rice Wine)
  8. Prepare 2-3 tablespoons Sugar
  9. Prepare 4-5 tablespoons Soy Sauce
  10. Take Dry Chilli *optional
  11. Get Fresh Chilli *optional

When I cooked Italian 'Osso Bucco' on the other day, I realised that the Osso Bucco cuts from beef are the meat I used to use for 'Oden', a popular Nabe (Hot Pot) dish in Japan. 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.

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 am loving to cook Osso Bucco cuts in Japanese way. 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. Heat oil in wok, and when hot add ½ of the spring onions and ginger and fry till. Put the beef brisket and ginger into a large pot and add enough water to cover and bring to a boil.

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