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

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

Braised Beef Shank, Daikon & Carrot is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Braised Beef Shank, Daikon & Carrot is something that I have loved my whole life.

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

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. Take 1/2 Daikon *about 300g
  3. Prepare 2 Carrots *about 300g
  4. Make ready 1 thumb-size Ginger *sliced
  5. Make ready 2 cloves Garlic *crushed
  6. Prepare 3 cups Water
  7. Make ready 1 cup Sake (Rice Wine)
  8. Get 2-3 tablespoons Sugar
  9. Prepare 4-5 tablespoons Soy Sauce
  10. Make ready Dry Chilli *optional
  11. Prepare Fresh Chilli *optional

Braised Beef Shank, Daikon & Carrot Hiroko Liston Melbourne, Australia. 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.

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. 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.

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 that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!