Comments on: Chinese Braised Beef Shank & Master Stock (酱牛肉)

By: Wei Guo

Wei Guo — Fri, 20 Jan 2023 17:38:57 +0000

In reply to Chris Jolly. Yes, it's definitely worth the effort! Glad you enjoyed it.

By: Chris Jolly

Chris Jolly — Fri, 20 Jan 2023 05:39:30 +0000

Sourcing the ingredients was not easy as we live in Tenerife but we managed to buy most items. The process was a little time consuming but well worth it as the beef was beautiful and the stock delicious. Thank you.

By: Wei Guo

Wei Guo — Wed, 02 Nov 2022 18:59:59 +0000

In reply to Ray. Yes, simmering for longer over low heat will make it tenderer.

By: Ray

Ray — Tue, 25 Oct 2022 17:56:10 +0000

What should I do if the meat is very tough and sinewy still after? Should I cook it on low for longer? I can’t seem to get it tender. Thanks.

By: Wei Guo

Wei Guo — Sun, 20 Jun 2021 22:24:57 +0000

In reply to adva. My pleasure to share Adva! Glad you've enjoyed the dish!

By: adva

adva — Sun, 20 Jun 2021 12:21:56 +0000

hi Wei,
I made this recipe and it was so delicious
even my piki boy loved it
thank you so much for your amazing recipies
adva

By: Wei Guo

Wei Guo — Fri, 18 Jun 2021 07:56:30 +0000

In reply to zhuopei. Yes you can!

By: zhuopei

zhuopei — Fri, 18 Jun 2021 01:13:53 +0000

Can I use chuck meat / stew meat if I can’t find a shank?

By: Wei @ Red House Spice

Wei @ Red House Spice — Sun, 11 Oct 2020 22:21:54 +0000

In reply to Mox. That's great to hear! Happy cooking Mox!

By: Mox

Mox — Sun, 11 Oct 2020 19:42:30 +0000

I made this recipe and it was amazing. A week later I’m making it again. I froze the stock into little ice cubes to use for the future!