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Before you jump to Braised Beef Shank, Daikon & Carrot recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
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The ingredients needed to prepare Braised Beef Shank, Daikon & Carrot:
- Provide 1 kg Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone
- Prepare 1/2 Daikon *about 300g
- Use 2 Carrots *about 300g
- Provide 1 thumb-size Ginger *sliced
- Take 2 cloves Garlic *crushed
- Provide 3 cups Water
- You need 1 cup Sake (Rice Wine)
- Provide 2-3 tablespoons Sugar
- You need 4-5 tablespoons Soy Sauce
- Prepare Dry Chilli *optional
- Use Fresh Chilli *optional
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.
Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Transfer beef shank to a plate. 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.
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