Chinese 5 Spice Beef Shank

Converted a good traditional recipe into a sous vide version. It was incredible. Serve chilled.

Author

Rob Chang

Prep Time: 00:10

Recipe Time: 45:00

Temperature : 167F / 75C

Ingredients

• 50 ml Shao Xing Wine
• 50 ml Chinese Rose Wine (use Shao Xing if not available)
• 1 tbsp dark soy sauce
• 1.5 tbsp light soy sauce
• 2 tsp chicken stock
• 1 tbsp salt
• 2 shallots
• 7 cloves of garlic
• 3 slices of ginger
• 30 grams of brown sugar
• 1 tsp cinnamon powder
• 3 star anise
• Sesame oil
• 3 lbs boneless beef shank

Directions

1. Toss all ingredients in blender (except for beef shank and sesame oil). Blend to a fine consistency
2. Place blended marinade and beef shanks into a vacuum bag or zip lock using water displacement method. Sous vide at 167F for 45 hours
3. Remove from bath and ice shock to bring down temperature.
4. Place in fridge and marinate at least overnight. Can be several days until service.
5. Remove from bag. Shake off excess sauce.

Finishing Steps

1. Slice thinly and Brush sesame oil to finish and serve.