Taiwanese Braised Beef Shank

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There’s something special about slicing into a chilled, tender piece of braised beef that’s been quietly soaking up flavor overnight. Taiwanese Braised Beef Shank is one of those dishes that doesn’t ask for attention — but always gets it. Whether it’s part of a cold appetizer platter or tucked into a steaming bowl of noodle soup, this beef brings the kind of depth and comfort I never get tired of.

I first made this after tasting a sliced beef starter at a dinner hosted by a friend’s family in Taipei. It was served cold, with a few sesame seeds and scallions sprinkled on top, and the flavor just kept unfolding with every bite. It had that quietly rich soy-and-spice thing going on, and I was hooked.

Why This Recipe Works in My Kitchen

You’re going to love how this beef practically takes care of itself once it’s in the pot. It uses simple pantry ingredients, and there’s no fancy technique involved — just patience and good ingredients. The best part? It’s even better the next day.

I usually prep this a day ahead and let it chill overnight so it slices up beautifully. Sometimes I’ll double the batch — half gets served cold as a side with drinks, and the rest goes into a big bowl of noodle soup. If you’ve ever fancied a Taiwanese-Vietnamese mash-up, this beef in a pho-style broth is a winner.

Let’s Talk Ingredients

• Beef Shank: This cut is lean, full of flavor, and perfect for braising. You’ll want to trim off any excess fat so the final dish tastes clean and not greasy.
• Shaoxing Wine: Adds depth and aroma — if you don’t have it, dry sherry works in a pinch, but I highly recommend tracking down a bottle.
• Soy Sauce & Dark Soy Sauce: The combo adds both flavor and color. The dark soy gives that gorgeous mahogany glaze.
• Star Anise & Chinese Cinnamon (Cassia Bark): These spices give it that unmistakable Taiwanese warmth.
• Rock Sugar: A touch of sweetness balances the soy and spices — regular sugar works if that’s all you’ve got.
• Dried Chili: Just one or two for a whisper of heat — not overwhelming.

How I Cook It at Home

Step 1: Trim and Prep the Meat

I always start by trimming off the visible fat. It takes a bit of time, but you’ll thank yourself later. I cut the shank into 2 or 3 chunks so it fits neatly in my pot — I use a Dutch oven or a small heavy-bottomed saucepan. You want the beef to be nestled snugly and mostly covered by the braising liquid.

Step 2: Blanch the Beef

This part is non-negotiable. Blanching the beef in boiling water for about 8 minutes helps remove that gamey smell and surface gunk. Once boiled, rinse it clean — it makes a big difference in the flavor and clarity of your final dish.

Step 3: Braise with Flavor

In goes the beef with all the good stuff — soy sauces, Shaoxing wine, spices, sugar, chili. I roll the meat around a bit first to coat everything before adding water. I only add enough water to come up about 2/3 of the way up the meat.

Bring it to a gentle boil, then lower the heat and let it simmer for about 2 hours, flipping every 30 minutes. It’s a slow, mellow cook — you’ll smell the aroma filling your kitchen and know something good is happening.

Step 4: Cool Down (the Hardest Part)

Once the heat’s off, I leave the lid on and let the beef sit in the pot for another 2 hours, flipping once more. This helps it absorb more flavor as it cools.

Then, into the fridge it goes overnight. This step is so important — it firms up the beef so you can slice it thinly without it falling apart.

Serving Ideas I Keep Coming Back To

• Cold Platter Starter: Thin slices arranged on a plate, garnished with sesame seeds and scallions. Sometimes I add a small dish of chili crisp or soy-vinegar on the side for dipping.
• Beef Noodle Soup Shortcut: I warm some chicken stock with ginger, add cooked noodles, fresh herbs, and raw bean sprouts. Then I lay a few slices of this beef on top — kind of like a homemade pho with a Taiwanese twist. It’s fast comfort food on a rainy evening.
• Bento or Lunch Box: Pack a few chilled slices with rice, pickled vegetables, and a boiled egg — it keeps really well and tastes great cold or room temp.

Storing Leftovers (If You Have Any)

Once it’s cooked and chilled, the beef keeps beautifully in the fridge for 4–5 days. I slice it as needed, so it stays juicy longer. If I want to freeze it, I leave it whole and wrap it tightly before freezing. Just defrost in the fridge overnight and slice cold.

A Few Handy Tips From My Kitchen

• Use a small, deep pot — it helps the braising liquid stay concentrated.
• Let it cool fully before slicing. Warm beef shank tends to shred; cold beef slices clean.
• Skim the sauce if there’s extra fat floating after it cools. You can even save the sauce and use it to drizzle over rice or veggies.

Questions I Get About This Dish

Can I use a different cut of beef?
I’ve tried this with brisket and even chuck roast — it still works, but shank has the best texture when sliced cold.

Does this taste spicy?
Not really — the dried chili adds a gentle warmth. You can leave it out or double it, depending on your heat tolerance.

Can I slice it warm instead of chilling?
Technically yes, but it won’t hold its shape and will be more like pulled beef. Still delicious, just not what we’re aiming for here.

Final Thought

This Taiwanese-style beef shank has become a bit of a regular in my kitchen — it’s low-effort but feels fancy when served. Whether it’s part of a party platter or tucked into a noodle soup, it always brings that deep, slow-cooked flavor that makes people think you spent all day on it (even though most of the time was hands-off).

If you’re looking for a make-ahead dish that does double duty — appetizer one day, dinner the next — this is a good one to keep in your back pocket.

Try other Taiwanese recipes:

• Dan Bing – Taiwanese Egg Rolls
• Taiwanese Beef Noodle Soup
• Three Cup Chicken