simple cooking recipe Braised Beef Shank Daikon Carrot with 11 ingredients and 5 stages of easy cooking, which is very easy.
Without fail cooking ultimate Braised Beef Shank, Daikon & Carrot easy, tasty, practical.
Good Evening my mother, now you can present recipe Braised Beef Shank, Daikon & Carrot with 11 ingredients and 5 steps. Below this is how to cook, please carefully carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Braised Beef Shank, Daikon & Carrot.
Ingredients for Braised Beef Shank, Daikon & Carrot
Prepare 1 kg : Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone.
Prepare 1/2 : Daikon *about 300g.
Prepare 2 : Carrots *about 300g.
Needed 1 : thumb-size Ginger *sliced.
Needed 2 cloves : Garlic *crushed.
Prepare 3 cups : Water.
Prepare 1 cup : Sake (Rice Wine).
Needed 2-3 tablespoons : Sugar.
Needed 4-5 tablespoons : Soy Sauce.
Prepare : Dry Chilli *optional.
Prepare : Fresh Chilli *optional.
If all ingredients Braised Beef Shank, Daikon & Carrot it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Step by Step Cooking 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..
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