Spices
Jean-Louis Bloch-Laine
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Beef Shanks Braised in Soy Sauce
with Cinnamon and Star Anise

"No man can be wise on an empty stomach."
~ George Eliot

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Spice Islands
Buy this Art Print at AllPosters.com

Beef Shanks Braised in Soy Sauce
with Cinnamon and Star Anise
Gourmet February 1996

8 cups water
1 cup soy sauce
1/3 cup Scotch
1/3 cup sugar
8 slices fresh gingerroot, each about
the size of a quarter, flattened
with the flat side of a heavy knife
4 scallions, flattened with the flat
side of a heavy knife
Two 3-inch cinnamon sticks
Two 4-inch strips fresh orange zest,
removed with a vegetable peeler
4 meaty cross-cut sections beef shanks
(about 4 1/4 pounds total)
A 7- to 8-ounce package dried rice-stick
noodles (rice vermicelli)
3/4 pound carrots, cut diagonally
into 1/4-inch slices
3/4 pound turnips, peeled, halved,
and cut into 1/4-inch slices
Garnish:
Fresh coriander [cilantro] leaves

In a 9-quart kettle combine water, soy sauce, Scotch, sugar, gingerroot, scallions, cinnamon, zest, and star anise and simmer mixture 10 minutes. Add beef shanks and cook, partially covered with lid 1/2 inch ajar, at a
bare simmer 2 hours, or until meat is very tender.
About 15 minutes before meat is done, in a large bowl, soak noodles in warm water to cover 5 minutes and bring a large saucepan of salted water
to a boil. Drain noodles in a colander and boil them 5 minutes.
In colander drain noodles and rinse under cold water. Drain the noodles
well and transfer to a large bowl.
Transfer the meat with a slotted spoon to a cutting board. With slotted spoon remove gingerroot, scallions, cinnamon sticks, zest and star anise
from broth and discard. Add the carrots and turnips to broth and simmer
until just tender, about 5 minutes. Transfer vegetables with slotted spoon
to noodles. Boil broth until reduced to about 7 cups. While the broth is reducing, discard the bones and gristle and cut the meat across the grain
into thin slices.
Divide the noodles, vegetables and meat among 8 bowls and ladle the
broth over them. Sprinkle mixture with coriander [cilantro].
Serves 8 as a main course.
 

Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index