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Pickled beef shank, a Northern delicacy, features a sweet and sour taste that perfectly complements rice and drinks. Its simplicity and quick preparation make it a must-have in every household. Join Mytour and whip up this dish today.
Introducing pickled beef shank.
Originating from the North, pickled beef shank becomes an essential dish during the Lunar New Year celebrations. Fresh beef shank is meticulously cleaned before being soaked in a sweet and sour vinegar solution, ready to enjoy after a few days.
Photo credit: @quangvinhkhang212
Enjoy pickled beef in various ways: with rice, noodles, or fresh vegetables wrapped in rice paper - each method offers a delightful experience. Perfect for dining or as a high-protein, amino acid-rich snack, it's a nutritional boost for any meal. If you're pondering over delicious beef shank recipes, look no further than the following guide:
Guide to two simple pickled beef shank recipes.
Choose from two pickled beef shank recipes to match your taste. For a rich flavor, opt for the version with fish sauce. If you prefer something lighter, go for the one without fish sauce.
Sweet and Sour Pickled Beef Shank Recipe (No Fish Sauce)
Ingredients List
| Khẩu phần | Thời gian chuẩn bị | Thời gian chế biến | Độ khó |
| 2 người | 10 phút | 45 phút | Dễ |
- Beef shank: 600-700g, Vinegar: 1 bottle, 3 garlic cloves, 3 clusters of peppercorns, 2 chili peppers, 3 lemongrass stalks, ½ ginger root, Spices: 2 star anise, 1 cinnamon stick, sugar, salt
Step-by-Step Instructions
Step 1: Preparing the Ingredients
- Clean peppercorns, cinnamon, star anise, and chili. Peel and slice garlic. Peel and crush ginger. Remove outer layers of lemongrass, clean, crush, and cut into pieces. Wash beef shank in saltwater, trim off any fat.
Photo by Trang Lê
- Boil beef shank with cinnamon, star anise, peppercorns, ginger, and lemongrass in water until covered for about 30 minutes. Avoid overcooking to prevent toughness. Immerse in ice water for 1-2 minutes to firm up, then drain.
Step 2: Making the Sweet and Sour Brine
- Heat 500ml vinegar with a bit of cooled boiled water. Warm it slightly then slowly add 100g sugar, stirring until dissolved. Season with a little salt to taste, add chili and peppercorns, then remove from heat. Let the mixture cool before adding garlic.
Step 3: Pickling the Beef Shank
- In a clean, dry glass jar with a tight lid, place the beef shank and cover completely with the vinegar mixture. Seal the jar and store in a cool, dry place away from direct sunlight. The beef will be ready to enjoy after 2-3 days.
Photo by Trang Le
Final Product Expectation
After 2-3 days of pickling, the sweet and sour beef shank will develop an enticing aroma without any slimy coating. The meat becomes tender, balancing sour, sweet, slightly salty, and mildly spicy flavors. Serve it thinly sliced, accompanied by a side of sweet and sour fish sauce for dipping.
Pickled Beef Shank (with Fish Sauce)
Ingredients
| Khẩu phần | Thời gian chuẩn bị | Thời gian chế biến | Độ khó |
| 3 – 4 người | 10 phút | 50 phút | Dễ |
- Beef Shank: 1kg, Vinegar: 2 cups, Fish Sauce: 2 cups, Lemongrass: 3 stalks, Ginger: half a root, Star Anise: 2 pieces, Garlic: 10 cloves, Chili: 10 pieces, Peppercorns: a handful, Cinnamon: 2 sticks, Star Anise: 4 pieces, Seasonings: Salt, Sugar
Preparation Steps
- Clean and crush lemongrass, slice ginger, peel and wash garlic, clean and trim chili. Lightly toast cinnamon and star anise for aroma. Prepare beef shank as mentioned, boil with lemongrass, ginger, star anise, cinnamon, star anise, and a pinch of salt for about 30 minutes. Cool it down afterwards (Skipping the ice bath is optional for a more intense flavor).
Photo Credit: Trang Le
- Heat a pot, mix in 2 cups of vinegar, 2 cups of fish sauce, 6 tablespoons of sugar, and peppercorns. Stir until dissolved, bring to a boil, then let cool.
Layer beef shank, chili, and garlic in a glass jar, pour the cooling mixture over them. Seal and refrigerate or keep in a cool, dry place for 3-4 days before enjoying.
After marinating, the beef shank will be fragrant with a tender texture, rich in a harmonious blend of salty, sweet, sour, and spicy flavors. Perfect with hot rice, fresh vegetable rolls dipped in sweet and sour fish sauce, or even as a flavorful beef delicacy to accompany your drinks.
Photo: @plus.84.food
3. Key Tips for Perfect Vinegar-Soaked Beef Shank
- Opt for prime cut or heart of round beef for best results; avoid too large cuts for quicker cooking and better flavor absorption. Do not overcook; check frequently with a skewer for doneness. Ensure the glass jar is sterilized by boiling and drying thoroughly before use. The marinade must cover the beef completely to prevent discoloration.
- Beef shank soaked in fish sauce
- Beef shank soaked in soy sauce
- Salted beef shank
4. Proper Storage Methods for Vinegar-Soaked Beef Shank
Vinegar-soaked beef shank can be stored either in the fridge or at room temperature, with varying shelf lives. In the fridge, it lasts up to a month, while at room temperature, it's best consumed within a week to prevent the vinegar from souring and the beef from losing its flavor.
With these two preparation methods for vinegar-soaked beef shank, we hope you find the process straightforward. Best of luck, and don't forget to share your delicious results with Mytour Blog.
