Beef shank with savory fish sauce is a delicious dish that many people enjoy during the cold end-of-year season. The method for soaking beef shank in fish sauce is relatively easy and quick to prepare.
1 kg of beef shank
3 cloves of star anise
10 cloves of cloves
1 cinnamon stick
1 tablespoon of whole peppercorns (if you have green peppercorns, they will taste even better)
300 ml of good fish sauce
300 gr of yellow sugar
1 tablespoon of salt
2 liters of filtered water
Cooking the fish sauce for soaking beef shank:
Put fish sauce, sugar, and water in a pot and bring to a boil. Simmer and skim off the foam to prevent the sugar from burning. Then add star anise, cinnamon, and cloves, bring to a boil again, and turn off the heat.
Preparing the beef shank:
Soak the purchased beef shank in white wine for about 15 minutes, then rinse with water to remove any unpleasant odor. Tie the beef shank tightly with a string.
Boiling the beef shank: Put 2 liters of water in a pot and bring to a boil. Add star anise, cloves, cinnamon, ginger, and salt, and bring to a boil again. Then add the tightly wrapped beef shank to the boiling water. Boil until the beef shrinks back in the boiling water, about 30 minutes. Pierce the beef with a chopstick, and if no pink liquid oozes out, it means the beef is cooked and you don’t need to boil it any longer.
While the beef shank is boiling, prepare a container filled with ice water to immediately transfer the beef shank to. Lowering the temperature in this way helps the beef shank cool down without turning dark and makes the meat more delicious. Then remove the beef shank from the pot and drain the water.
Soaking the beef shank:
Place the beef shank in a glass jar, add sliced garlic and chili. Pour the prepared and cooled soaking liquid into the jar, making sure the meat is fully submerged and not floating on the surface. If the meat floats on the surface, it will create foam and make the meat spoil. Seal the jar tightly and let it marinate for about 3 – 5 days for the meat to absorb the seasonings.
Finished product: Cut the soaked beef shank into thin slices. The beef shank is well-marinated, tender with a slight chewiness. The taste is moderately salty, slightly spicy and fragrant with pepper and garlic, beautiful golden color from the sugar and cinnamon.
Marinated beef shank is perfect for enjoying during Lunar New Year or for parties. You can also use the marinated beef shank as a gift.