Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, braised beef shank, daikon & carrot. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Braised Beef Shank, Daikon & Carrot is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Braised Beef Shank, Daikon & Carrot is something that I have loved my entire life.
Chinese Braised Beef and Turnips (Daikon Radish) This Chinese braised beef and turnips is a traditional dish, where all you need is one pot, a few ingredients, and a bit of time. Chinese braised beef and turnips is so easy to make.just get everything in the pot, turn the heat down, and let it cook until tender! Beef shanks work wonderfully well in it but you have to cook it for longer than two hours. And thanks for the tip about the beef shank.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook braised beef shank, daikon & carrot using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Braised Beef Shank, Daikon & Carrot:
- Prepare 1 kg Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone
- Take 1/2 Daikon *about 300g
- Take 2 Carrots *about 300g
- Get 1 thumb-size Ginger *sliced
- Take 2 cloves Garlic *crushed
- Get 3 cups Water
- Get 1 cup Sake (Rice Wine)
- Get 2-3 tablespoons Sugar
- Make ready 4-5 tablespoons Soy Sauce
- Prepare Dry Chilli *optional
- Make ready Fresh Chilli *optional
Add daikon, light soy sauce, dark soy sauce, and rock sugar. Just add a side dish of rice or some mashed potato cakes or twice baked potatoes , with a delicious glass of red wine and you have the perfect dish to enjoy with. Hiroko Shimbo 's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce.
Instructions to make Braised Beef Shank, Daikon & Carrot:
- Place Beef Shank Cuts in a pot, add Water, Sake (Rice wine), Ginger and Garlic, and bring to the boil. Skim off the scum and simmer over low heat for 1 to 1 & 1/2 hours. You may wish to cook in a pressure cooker following the pressure cooker’s instruction.
- Daikon and Carrot need to be cut into thick and chunky pieces.
- When Beef Shank are well cooked, the meat will come off the bone. Remove the bone and remove the fat on the surface. Cut the meat into chunky pieces and return to the pot.
- Add vegetables, Sugar, Soy Sauce and Dry Red Chilli (*optional), and bring back to the boil. Lower the heat, cover with baking paper or a drop-lid, and simmer for 30 to 40 minutes or until vegetables are tender.
- Cook over high heat until the liquid thickens or required flavour is achieved. Sprinkle with some sliced fresh Chilli, only if you like more heat, and serve.
Hiroko Shimbo 's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. Place Beef Shank Cuts in a pot, add Water, Sake (Rice wine), Ginger and Garlic, and bring to the boil. You may wish to cook in a pressure cooker following the pressure cooker's instruction. Daikon and Carrot need to be cut into thick and chunky pieces.
So that is going to wrap it up with this special food braised beef shank, daikon & carrot recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
