Top 10 Most Delicious Dishes Made from Beef Shin That You Should Know About

Ingredients:

• 1 piece of Beef Shin
• 2 stalks of Green Pepper
• 1/2 Pineapple (ripe)
• 4 teaspoons of Grilling Meat Marinade
• 1 teaspoon of Shrimp Paste
• 1 teaspoon of Oyster Sauce
• 4 tablespoons of Plum Chili Sauce
• 1 tablespoon of Cooking Oil

Preparation:

Preparing the Beef Shin:

• First, wash the beef shin clean and soak it in diluted saltwater for about 5 minutes, then rinse it with cold water to clean.
• Gently pound the beef shin to soften it, then trim the fat on the outer skin and make a few diagonal cuts on both sides of the meat.

Preparing the Other Ingredients:

• Wash the green pepper stalks and extract the seeds.
• Peel the pineapple, chop it, and mash it finely.
• To quickly peel a pineapple, cut off both ends, remove the skin all around, and cut out the eyes of the fruit in a V-shaped pattern.

Marinating the Beef Shin:

• Marinate the beef shin with the green pepper seeds, 4 teaspoons of grilling marinade, 1 teaspoon of shrimp paste, and 1 teaspoon of oyster sauce. Mix well and let it sit for 20 to 30 minutes for the flavors to infuse.

Making the Glaze for Grilling:

• Put the mashed pineapple in a strainer and press it to extract the juice.
• Heat a pan, add 1 tablespoon of cooking oil, then pour in the pineapple juice. Add 4 tablespoons of plum chili sauce, stir the mixture, and cook until the sauce thickens, then remove it from the heat and set aside.

Grilling the Beef Shin:

• Place the beef shin on a grill. Once it’s nearly cooked, brush half of the sauce on the meat and continue grilling until fully cooked. Then remove it from the grill.

Final Result:

• The beef is tender and flavorful, enhanced by the aroma of green pepper and the rich sauce. This dish is a must-try for your meal plan, adding variety and a distinctive flair to your everyday dining.

Ingredients:

• 2 Pork Ears
• 300g Beef Shin
• 50ml Vinegar
• 1 piece of Ginger
• 1 Lemon
• 2 Shallots
• Seasoning (Salt, Pepper, MSG) to taste

Preparation:
Preparing the Beef Shin:

• Wash the beef shin with saltwater, then rinse it with clean water.
• Massage the beef shin with salt and MSG, then marinate for 15 minutes to absorb the seasoning.

Preparing the Pork Ears:

• Scrape the hairs off the pork ears, then cut off any unwanted parts inside.
• Rinse the pork ears in a mixture of saltwater and vinegar for 5-10 minutes. Afterward, rinse them with clean water and let them dry.
• In a pot, add 1 liter of water, 1 teaspoon of salt, 1 smashed shallot, and 50ml of vinegar. Bring to a boil, then blanch the pork ears for 2-3 minutes.
• Prepare a bowl of water with lemon juice, then place the pork ears in it and let them cool for 15 minutes.
• Once cooled, remove the pork ears and let them dry thoroughly.

Rolling the Pork Ears:

• Place two pork ears side by side, then put the beef shin on top, sprinkling pepper over the beef.
• Roll the pork ears tightly around the beef shin and tie them securely with string.
• Wrap the rolled pork ears in foil and secure with string.

Boiling the Pork Ears:

• Place the wrapped pork ears in a pot with water, a smashed shallot, and a piece of smashed ginger.
• Boil on medium heat for about 30 minutes, then turn off the heat and let the pork ears rest in the pot for another 10 minutes.
• Afterward, remove the pork ears and let them cool, then refrigerate for 5-6 hours until firm.

Final Step:

• Once the pork ears are firm, slice them into ½ finger-width pieces and they’re ready to be enjoyed.

Result:

• The pork ears are crispy and chewy, while the beef shin is tender and sweet, with a subtle kick from the pepper. This dish pairs perfectly with spicy fish sauce or chili sauce for an extra flavor boost.

Ingredients:

• 400g Beef Shin
• 1 piece of Ginger
• 1 Onion
• 2 Stalks of Lemongrass
• 1 Chili
• 5 Shallots
• Seasoning (Salt, Pepper, Seasoning Powder) to taste

Preparation:

Prepare the Ingredients:

• Peel the onion, shallots, and ginger, rinse, and slice them thinly.
• Rinse the lemongrass and chili, then chop them into small pieces.

Prepare the Beef Shin:

• Rinse the beef shin with saltwater, then wash it again with clean water and let it drain.
• Season the beef shin with 3 teaspoons of seasoning powder, 1/2 teaspoon of ground pepper, and rub the mixture into the meat.
• Place half of the prepared ingredients on top of the beef shin, then roll it up tightly with string. Arrange the remaining ingredients around the beef on the plate.

Steam the Dish:

• Boil 500ml of water in a pot, then place the plate with beef shin in the pot and steam for 30 minutes.

Final Result:

• Slice the beef thinly and plate it. The beef will be tender, and you will taste its sweetness, complemented by the fragrant heat of ginger, chili, lemongrass, and the distinctive aromas of onions and shallots.
• This dish is perfect not only for family meals but also for gatherings. Enjoy!

Ingredients:

• 700g Beef Shin
• 6 Star Anise
• 10 slices of Ginger
• 1/2 cup of Chopped Green Onion
• 1 teaspoon Salt
• 2 tablespoons Soy Sauce
• 3 tablespoons Cooking Oil

Preparation:

Prepare the Beef Shin:

• Choose a piece of beef shin about the size of an adult's hand. Rinse it lightly and let it drain. Avoid washing too thoroughly to preserve the nutrients in the meat.

Blanch the Beef Shin:

• Place a pot of water on the stove, add the beef shin, cover with a lid, and bring to a boil for about 5 minutes. Afterward, remove the beef shin and place it on a plate.

Prepare the Boiling Liquid:

• In a clean pot, heat 3 tablespoons of cooking oil over medium heat. Add 10 slices of ginger, 1/2 cup of chopped green onion, 1 cinnamon stick, and 6 star anise. Stir-fry for about 1 minute.
• Add 4 tablespoons of sugar and stir, then pour in 1.5 liters of water, 2 tablespoons of soy sauce, and 1 teaspoon of salt. Mix everything together.

Boil the Beef Shin:

• Put the beef shin back into the pot with the boiling liquid, cover with a lid, and cook on high heat for 1 to 2 hours until the beef is tender.

Final Result:

• The beef shin, cooked in water with cinnamon, ginger, and star anise, will have a clean and pleasant aroma, removing most of the natural odor of beef. The meat will be tender yet firm, with a delicate sweetness.
• You can enjoy the boiled beef shin with sweet-sour fish sauce, wrap it with rice noodles and rice paper, or even use it in a salad or soup like Vietnamese beef noodle soup.

Ingredients:

• 500g Beef Shin
• 4 stalks Lemongrass
• 3 cloves Garlic
• 1 piece Ginger
• 7 teaspoons Cooking Oil
• 2 teaspoons Seasoning Powder
• 1.5 teaspoons Salt
• 1.5 teaspoons Pepper
• 1 teaspoon Sugar

Preparation:

Prepare the Ingredients:

• Peel and crush the ginger, then split it into two portions: finely chop half and slice the other half into strips. Peel the garlic, wash it, and finely chop it.
• Cut two stalks of lemongrass into 1.5-inch pieces and slice the remaining two stalks thinly.
• Use a knife to finely chop the lemongrass slices, garlic, and half of the chopped ginger, mixing them together.

Prepare the Beef Shin:

• To remove the beef's odor, rub the remaining half of the crushed ginger all over the beef, then rinse it under clean water and let it drain.
• Use a knife to trim off the white film on the beef shin to eliminate any unwanted smells.

Marinate the Beef:

• Cut the beef shin into small, bite-sized pieces.
• Marinate the beef with half of the lemongrass, ginger, and garlic mixture; 1 teaspoon of seasoning powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; and 2 teaspoons of cooking oil.
• Mix thoroughly and let the beef marinate for 30 minutes to absorb the flavors.

Stir-fry the Beef:

• Heat 5 teaspoons of cooking oil in a pot. Add the remaining ginger, garlic, and lemongrass mixture and stir-fry until fragrant.
• Next, add the lemongrass pieces and stir-fry until golden and aromatic. Then add the marinated beef and stir-fry until it starts to brown.

Braised Beef Shin:

• When the beef begins to brown, add 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 teaspoon of pepper.
• Continue stir-frying until the beef absorbs all the seasonings. Then add about 100ml of water, cover the pot, and braise the beef on low heat until the liquid reduces, covering about half of the beef.

Final Result:

• The ginger and lemongrass braised beef shin will have a rich, inviting aroma that is sure to stimulate anyone's appetite.
• The beef is tender and infused with a delicious blend of flavors, complemented by the fragrant ginger, lemongrass, and garlic. Serve it with hot rice, noodles, or bread, and enjoy with a side of garlic-chili soy sauce for an unforgettable meal!

Ingredients:

• 500g of fresh river crab
• 500g of beef bones for broth
• 400g of fresh beef
• 200g of pork ribs
• 200g of pig's ear (optional)
• 6 pieces of tofu
• 4 tomatoes
• 2 duck eggs (optional for sweeter broth)
• Shallots, ginger
• Seasoning: Fish sauce, salt, seasoning powder, sugar, vinegar, shrimp paste
• Herbs and vegetables: Water spinach, banana blossom, perilla, enoki mushrooms, spring onions...
• Noodles, instant noodles, fried tofu skin (optional)
• Cooking oil, annatto oil (optional)

Cooking Instructions:

Preparing the crabs:

• Wash the crabs thoroughly by shaking them in a basin with salt, rinsing several times.
• Remove the shells, separate the gills, and collect the golden roe. Clean the bodies thoroughly, then grind them with a pinch of salt in a mortar until it becomes sticky. The salt helps bind the proteins in the crab meat.
• Add about 1.5-1.8 liters of water, knead the mixture well to dissolve the crab meat, let it settle, then strain to collect the liquid.
• Continue grinding and straining a few times to extract all the crab meat. Afterward, heat the mixture in a pot, stirring constantly to prevent the crab paste from sticking to the bottom. Once the crab paste separates from the water and rises, lower the heat, scoop it out into a bowl, and press out the liquid to keep the crab paste separate.

Making the crab broth for the hotpot:

• Heat some annatto oil with shallots, add the crab roe, and fry it until fragrant and golden brown. Cut tofu into bite-sized pieces, fry them until golden and crispy, then set aside.
• Peel and finely slice the shallots, then fry them until golden and crispy. The key to crispy fried shallots is timing: when they are slightly golden, quickly remove them and place them on paper towels to drain. They will continue to crisp as they cool. See how to make crispy shallots here.
• Prepare the broth: Blanch the beef bones, wash them thoroughly, then simmer over low heat for an hour to extract the natural sweetness of the broth. Strain to obtain clear broth.
• Wash and cut the tomatoes into wedges. Fry 3 tablespoons of annatto oil with shallots, add half the tomatoes and a bit of fish sauce, then stir-fry to enhance the color. Add the bone broth and crab liquid, then add the fried tomatoes and remaining raw tomatoes to the pot.
• Add the fried tofu, tofu skin, crab paste, crab roe, and some crispy shallots. Season with salt, fish sauce, shrimp paste, seasoning powder, and a little sugar for a balanced flavor, then slowly add the vinegar until it tastes just right.
• Vinegar should be added last to create a gentle tang and preserve the flavor of the broth.

Preparing ingredients for the hotpot:

• Slice the beef thinly against the grain, marinate with some ginger strips and oil to keep the meat tender and flavorful. Slice the pork ribs thinly. Cut the pig’s ear into bite-sized pieces. Add sausages for kids (optional).
• Wash and drain the vegetables and herbs, then arrange them on a plate. Add duck eggs to enhance the sweetness of the broth (optional).
• When ready to eat, bring the crab broth to a boil, then dip the beef, ribs, pig’s ear, and vegetables into the broth and cook until hot.

Ingredients:

• 150g of braised beef
• 100g of young bamboo shoots
• 10g of chili
• 10g of spring onions
• 1 teaspoon of oyster sauce
• 10g of shallots
• 10g of garlic
• 2 tablespoons of fish sauce
• 100ml of broth
• 2 tablespoons of cooking oil
• 5g of green peppercorns
• 2 teaspoons of chili paste
• Some seasoning to taste

Preparation:

Boiling the bamboo shoots and preparing the ingredients:

• Slice the shallots thinly. Mince the garlic.
• After purchasing the bamboo shoots, peel off the outer layer and remove the tough parts. Take the tender core, rinse thoroughly, and cut into bite-sized pieces. Soak the bamboo shoots in a bowl of diluted salt water for about 4 hours. Then, boil the bamboo shoots for 20–30 minutes, drain and set aside.

Making the caramel sauce and braising the beef:

• Heat a pan with 2 tablespoons of cooking oil, and fry the minced garlic until fragrant. Remove the garlic from the pan.
• Add 2 tablespoons of sugar to the pan, cook on low heat until the sugar turns golden brown (amber color). Then, add 100ml of water, 2 tablespoons of fish sauce, 2 teaspoons of chili paste, and 1 teaspoon of oyster sauce. Stir and bring it to a boil, then add the beef and simmer for 20 minutes over low heat.

Adding the bamboo shoots for braising:

• Add the boiled bamboo shoots, 5g of green peppercorns, 10g of sliced shallots, and 10g of chili to the pot. Continue to simmer for another 15 minutes over medium heat until the sauce thickens and reduces. Turn off the heat, sprinkle some chopped spring onions and fried garlic on top, then serve the dish on a plate.

Ingredients:

• 1 kg of beef brisket
• 3 star anise
• 10 cloves
• 1 stick of cinnamon
• 1 ginger root
• 1 bulb of garlic
• 1 tablespoon of black peppercorns
• 300 ml of high-quality fish sauce
• 300g of brown sugar
• 1 tablespoon of salt
• 2 liters of water

Preparation:

Making the Fish Sauce Marinade:

• Place a pot on the stove and add 300g of brown sugar along with 300ml of fish sauce.
• Bring the mixture to a boil until the sugar dissolves completely and the sauce thickens slightly. Turn off the heat and let it cool down.

Boiling the Beef Brisket:

• In a large pot, add 2 liters of water and bring it to a boil. Once the water is boiling, add 3 star anise, 10 cloves, 1 stick of cinnamon, 1 ginger root, 1 tablespoon of black peppercorns, and 1 tablespoon of salt. Once the water comes to a boil again, add the beef brisket and cook it until fully done.
• The cooking time depends on the thickness of the beef slices, but around 30 minutes should suffice. Use chopsticks to check if the beef is cooked by poking into it; if no pink juice comes out, the beef is done. You don't need to cook it until it's falling apart.
• Prepare an ice bath. Once the beef is done, remove it from the pot and place it into the ice bath for 15 minutes to cool and prevent the exterior from darkening.
• After 15 minutes, remove the beef from the ice bath and allow it to drain.

Marinating the Beef:

• The beef and the marinade must be completely cooled before proceeding. Sterilize a jar by rinsing it with boiling water, then set it aside to dry.
• Place the beef into the jar and pour the cooled marinade over it, ensuring the beef is fully submerged. Add the garlic and fresh chilies to the jar. If the beef floats above the marinade, use a bamboo skewer to weigh it down so it remains submerged.
• Seal the jar tightly and let the beef marinate for 3 to 5 days before serving.

Final Product:

• When serving, use a sharp knife to slice the beef into thin, delicate pieces. For the best texture, choose cuts with more connective tissue, as they will offer a chewiness while absorbing the sweet and salty marinade for a delicious flavor.
• The marinated beef has a balanced salty flavor with a spicy kick and a strong garlic aroma, making it irresistibly tasty!

Ingredients:

• 500g of beef brisket
• 3 stalks of lemongrass
• 4 slices of ginger
• 2 cinnamon sticks
• 30g of cardamom (1-2 pods)
• 4 star anise
• 10 chili peppers
• 10 garlic cloves
• 150 ml of vinegar
• 150 ml of fish sauce
• 1 teaspoon of black peppercorns
• A pinch of salt and sugar

Preparation:

Preparing and Boiling the Beef:

• Wash the ginger root thoroughly, peel, and cut into slices. Peel and wash the garlic cloves.
• Wash and crush the lemongrass stalks. Rinse the chilies and remove the stems.
• Bring a pot of water to a boil over high heat. Once boiling, add 3 stalks of crushed lemongrass, 4 slices of ginger, 1 teaspoon of salt, 2 cinnamon sticks, 1 cardamom pod, 4 star anise, and the beef brisket.
• Boil for about 40 minutes. Once done, remove the beef and place it in a bowl of cold water for 10 minutes to cool the beef down.

Making the Marinade Sauce:

• In a pot, combine 150 ml of water, 150 ml of fish sauce, 150 ml of vinegar, 3 tablespoons of sugar, and 1 teaspoon of black peppercorns. Stir well and bring the mixture to a boil, then remove from heat and allow it to cool.

Marinating the Beef:

• Prepare a glass jar and layer it with 5 chili peppers, 5 garlic cloves, followed by the beef. Add another layer of 5 chili peppers and 5 garlic cloves on top. Pour the marinade sauce over the beef, ensuring it’s fully submerged. Seal the jar tightly.
• Place the jar in the refrigerator for 3-4 days to marinate.
• Tip: Make sure to sterilize the jar before use by rinsing it with boiling water and drying it thoroughly. This ensures better preservation of the beef for a longer period.

Final Product:

• The finished marinated beef has a distinctive aroma from the sauce. The beef is tender and harmonizes with the tangy and spicy flavors from the vinegar and chilies.
• This dish is even more delicious when served with rice. Enjoy your meal!

Ingredients:

• 500g beef brisket
• 1 onion
• 3 garlic cloves
• 2 chili peppers
• 1 stalk lemongrass
• 1 cup tamarind paste
• 1/2 pineapple
• 3 unripe bananas
• 1 teaspoon fried shallots
• Fresh herbs for garnish
• 500g fresh noodles
• 5 tablespoons fermented fish sauce
• 4 teaspoons cooking oil
• A pinch of sugar and seasoning powder

Preparation:

• Clean the beef brisket with water and drain. Cut the meat into bite-sized pieces.
• Marinate the beef with 2 teaspoons seasoning powder, 1 teaspoon sugar, 1 teaspoon cooking oil, and 1 teaspoon fried shallots. Mix well and let it sit for 20-30 minutes to absorb the flavors.

Prepare the Ingredients:

• Wash and clean the herbs, then dry them. You can soak them in saltwater for 15 minutes for extra cleanliness, then rinse and drain.
• Peel the bananas, soak them in water with a little lemon juice and salt to keep them from turning brown. Slice the bananas thinly when ready to serve.
• Clean the lemongrass, crush it, and chop the garlic finely. Peel and chop the pineapple into small pieces, then set aside a small portion to make the dipping sauce.
• Slice the onion into wedges or rings.

Making the Tamarind Sauce:

• In a bowl, mix 2-3 teaspoons of sugar with the fermented fish sauce and add the finely chopped pineapple. Stir well, then add 1-2 minced garlic cloves. For extra heat, you can also add some finely chopped chili peppers. Stir until the sugar dissolves.

Preparing the Beef in Tamarind Dip:

• Heat 2-3 tablespoons of cooking oil in a pot over medium heat. Add the minced lemongrass and garlic to sauté until fragrant.
• Pour in 1 liter of water or coconut water (if available), then bring to a boil. Skim off any foam that forms on the surface.
• Use a strainer to filter the tamarind paste into the pot. Be sure to use only the tamarind liquid, discarding the pulp for better taste.
• Season the broth with 3 teaspoons of sugar and 2 tablespoons of seasoning powder, then adjust to your family’s taste.
• When everything is well combined, add the sliced onion to the pot and let it heat up before serving. Now, you can start dipping the beef into the flavorful broth and enjoy.

Final Product:

• The beef in tamarind dip is delicious, with tender beef that is infused with the aromatic and tangy flavors of the tamarind broth. It’s a perfect blend of savory and sour.
• You can also enjoy this dish with rice paper and fresh herbs. Dip the beef into the broth until it’s slightly cooked, roll it up in the rice paper, and dip it into the fermented fish sauce for the perfect bite.
• Be careful not to overcook the beef in the broth, as it will become tough and lose its delicious texture.