Sunday, April 10, 2011

Chinese braised beef and eggs

Shao bing jia rou (aka sesame pancake with braised beef shank) is a standard offering for Taiwanese breakfast. Fragrant toasted sesame bread filled with flavorful beef, scallions, cilantro and's a nice filling way to start the day! We decided to make this for our Sunday School class this week. We braised the beef a few days ahead and also used the braising liquid to make soy sauce eggs.  As with many Chinese dishes, this one had no specific recipe beyond the list of ingredients provided by my mom. Below is my best guess at the details. :P 

Sesame pancake sandwich (Shao bing jia rou)
6 servings/sandwiches

1 6-count package sesame pancakes (available at a Chinese supermarket)
1 lb sliced Chinese braised beef (recipe below)
1 green onion, sliced into strips
a few sprigs of cilantro
1/4 cup braised beef sauce (see below), hoisin or plum sauce
  1. Toast pancake in the toaster.  Carefully slice pancake in half longitudinally, leaving one length intact.
  2. Spread desired amount of sauce inside the pancake and place 2-3 slices of beef (may vary depending on size/thickness of slices).  Add green onion and cilantro to your liking.  Repeat with remaining pancakes.
Chinese braised beef (Lu niu rou)
3lbs beef shank
2 cups water
1 cup soy sauce
1/2 cup rice wine
10 star anise
2 Tbsp szechuan peppercorns (optional)
1 stick cinnamon
5 slices ginger
  1. Bring a large pot of water to boil.  Place beef shank into boiling water and let cook for 5 minutes.  Remove beef and discard water.
  2. Place the water, soy sauce, rice wine and spices into a large stock pot on high heat.  After the liquid boils, place beef into the pot and let it boil for 5 minutes.  Reduce to medium-low heat and simmer the beef for about 3 hours, turning the beef over every 30 minutes so that each side of the beef gets its turn sitting in the braising liquid.  
  3. Remove beef from the liquid and let it cool.  Refrigerate overnight and then slice the beef against the grain into thin slices.
  4. The remaining braising liquid can be used to braise eggs, chicken, tofu, seaweed, etc.  After you're all done braising to your heart's content, simmer the leftover liquid on low heat until it reduces into a nice thick sauce, perfect for the beef or on plain white rice.

1 comment:

  1. I can personally attest that this was delicious! =)