Cold Shank Mixed Spicy Recipe
Make Cold Shank Mixed Spicy Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shank Prep & Braising
Spicy Glaze & Marinade
Fresh Crunch & Garnish
Method
Shank Prep & Braising
- 1
Season the shank
Pat the beef shank dry with paper towels. Rub all surfaces with salt and black pepper to season.
- 2
- 3
- 4
Cook until tender
Cover and simmer on low heat for 2.5–3 hours, until the meat is fork-tender. Check occasionally and add more broth if needed.
- 5
Chill for cold service
Remove the shank from the braising liquid. Let cool to room temperature, then refrigerate at least 2 hours or until fully chilled.
Spicy Glaze & Shank Finish
- 6
Make the glaze
In a small bowl, combine chili paste, chili flakes, minced garlic, grated ginger, soy sauce, rice vinegar, honey, and sesame oil. Stir until smooth.
- 7
Slice and coat chill shank
Take the chilled braised shank and slice thinly across the grain. Toss the slices with the prepared glaze until evenly coated.
- 8
Set glaze with a quick sear
Heat a dry skillet over high heat. Quickly sear the glazed shank slices for 15–30 seconds per side to set the glaze.
Fresh Crunch & Serve
- 9
- 10