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Braised Beef Shank in Sichuan Dressing
Introduction from Ken Hom
This is one of those dishes where beef shank, a cheap cut of meat that is full of muscle, is transformed into an elegant, tasty dish. I cook it slowly for hours until tender in a rich braising liquid. Once cooked, it is left to cool and then sliced, dressed and garnished. This makes a great cold starter, perfect for entertaining as it can be made hours ahead.
Ingredients
Method
Slicing along the grain, cut the beef into four rectangular chunks. Blanch it in a pan of boiling water for 2 minutes and remove any scum. Rinse the beef, place it in a pot with all the ingredients for the braising sauce and bring to the boil. Reduce the heat, cover the pan and simmer on a low heat for 3 hours until the beef is tender and juicy. Remove and leave to cool, then keep refrigerated until ready to serve. Set aside 2 tablespoons of the braising liquid for the dressing. (You can combine the remainder with stock to make a delicious broth for soup noodles.)
Combine all the ingredients for the Sichuan dressing in a bowl and put to one side.
To serve, shred the beef and place on a serving plate. Drizzle with the Sichuan dressing, then sprinkle some toasted sesame seeds and spring onion on top and serve immediately.
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