How to Make Nutritious and Flavorful Braised Beef with Ginkgo Nuts

How to prepare Braised Beef Shank with Ginkgo

• 1

  Prepare the beef

  Clean and smash the ginger.

  Prepare a pot of boiling water on the stove, add 10g of smashed ginger, and put the whole beef shank into the boiling water to blanch for about 5 minutes over medium heat to clean the beef and reduce its odor.

  After that, remove the beef, let it cool slightly, and cut the beef shank into bite-sized pieces about 1cm thick.

  Put the cut beef shank into a large bowl, season with 1 tablespoon of seasoning powder for flavor, and mix well. You can also add a little more seasoning powder, sugar, and pepper according to your family’s taste. Marinate the beef for about 15 – 20 minutes to absorb the flavors.

  Tip for cutting beef correctly, avoiding toughness: You should cut the meat across the grain, not along the grain. Cutting across the grain will show the cut surface of the meat as rolls of meat stacked closely together. Using this method, the meat will be softer and easier to eat when cooked, plus the spices will absorb deeper and faster.

  

  

  
• 2

  Prepare other ingredients

  Ginkgo nuts should be shelled, removing the core. Codonopsis should be washed clean and drained.

  Soak the red dates and dried goji berries in water for about 7 – 10 minutes before processing to soften.

  Clean the taro and cut it into bite-sized pieces. Prepare a basin of clean water, add about 1 tablespoon of salt, and soak the cut taro to reduce the bitter sap and prevent browning. Add the taro pieces to the basin as you cut them. Soak for about 15 – 20 minutes to let the sap out.

  Tip to peel taro without getting itchy

  • The sap from taro can cause itching; you can wear gloves while peeling or prepare the taro before peeling (briefly boil).
  • Briefly boil the taro in salted water: Add the taro and enough water to cover it, then add 2 tablespoons of salt. Put it on the stove and bring to a boil, then drain the taro in a colander, rinse with cold water to cool it down, and peel.
  • Keep your hands and the taro dry before peeling , do not wash the taro before peeling.

  
• 3

  Braised beef

  Turn on the stove to medium heat, add the marinated beef to the pot, then add 500ml of fresh coconut water.

  Simmer the beef over medium heat for about 20 – 30 minutes until tender. When the water boils, skim off the foam that rises.

  Then, add 30g of ginkgo nuts, 100g of taro, 30g of red dates, and 15g of codonopsis that have been prepared into the pot. Simmer for an additional 15 minutes until all ingredients are cooked.

  Season to taste: 1/2 tablespoon of seasoning powder, 1 tablespoon of ketchup.

  Prepare a mixture of water and tapioca starch consisting of 1 tablespoon of tapioca starch and 2 tablespoons of water, then add to the pot along with the soaked goji berries (15g). Stir gently, then cook for another 5 minutes until everything is well cooked, then turn off the heat.

  

  
• 4

  Final Product

  Braised beef shank with ginkgo is both flavorful and nutritious, with the light sweetness of red apples, the naturally sweet beef broth, and the tender, delicious beef that is truly enticing. Let’s enjoy it right away!