Braised Beef Shin and Couch Cold Cut Platter
牛𦟌(腱)晌螺拼盤

Braised Beef Shin and Couch Cold Cut Platter 牛𦟌(腱)晌螺拼盤

Ingredients:

For beef shin

  • 1 beef shin, about 2 1/2 - 3 lb (1.25 - 1.5 kg);
  • 1 piece ginger, about 3 - 4 oz (90 - 120 g), peel, pound and chop;
  • 7 - 8 cloves garlic, peel, pound and chop;
  • 1/2 teaspoon pepper corns;
  • 2 pieces star anise;
  • 1 teaspoon vegetable oil;
  • 3/4 cup (180 ml) Liquid Aminos, a healthier soy sauce;
  • 3/4 cup (180 ml) dark soy sauce;
  • 1 1/2 cup (360 ml) water, or enough to cover the beef shin.

For conch

  • 2 - 2 1/2 lb (1 -1.25 kg) conch, about 6 - 7 pieces;
  • 1/2 cup inexpensive salt, for cleaning.

For jellyfish

  • Jelly fish, 1 - 1 1/2 lb (0.5 - 0.75 kg);
  • 1/2 cup pickle vegetable;
  • 1 teaspoon sesame oil.

For dipping sauce

  • 1 tablespoon minced ginger;
  • 2 tablespoons Liquid Aminos;
  • 2 tablespoons Chinese red vinegar;
  • 1 tablespoon Japanese vinegar;
  • 1/2 tablespoon fish sauce;
  • 1 teaspoon garlic hot sauce;
  • 1 teaspoon honey, adjust for taste;
  • 1 teaspoon sesame oil.

Recipe:

Serving for 6 as appetizer

For beef shin

  1. Clean, rinse and pat dry the beef shin;
  2. Tie the beef shin tight with cooking thread;
  3. Add 1 teaspoon vegetable oil in a heavy sauce pan over medium high heat;
  4. Sear ginger and then garlic;
  5. Add Liquid Aminos, dark soy and water;
  6. Place beef shin in when it comes to a boil;
  7. Turn to simmer when it comes back to a boil;
  8. Check once a while to avoid drying out;
  9. Cook until beef shin becomes tender, about 45 - 60 minutes;
  10. Take it out to cool;
  11. Slice to 3/8” (3/4 cm) thick.

For conch

  1. Clean conch with salt;
  2. Add 2 cups of water to a medium stock pot over medium high heat;
  3. Boil conch for 5 -10 minutes;
  4. Rinse under running cold water;
  5. Put in big pot to make soup for an hour, like Conch Soup with Lotus Roots 晌螺蓮藕湯, https://youtu.be/SvYfsUQzzXI;
  6. Take it out to cool and cut to 1/2” (1 1/2 cm) thick;
  7. Serve with beef shin at room temperture on top of jelly fish.

For jellyfish

  1. Soar jellyfish in water overnight, change water a couple times;
  2. Cut into 1/4” x 2” (1/2 cm x 5 cm) stripes;
  3. Brunch in boiling water for 1 - 2 minutes;
  4. Drain, dry and set aside;
  5. Soar pickle vegetables;
  6. Drain and dry;
  7. Mix jellyfish, pickle vegetable and sesame oil.

For dipping sauce

  1. Place minced ginger on the bottom of a bowl;
  2. Add Liquid Aminos, vinegars, fish sauce and garlic hot sauce;
  3. Stir in honey, adjust for taste;
  4. Let sit for 20 minutes or more before adding sesame oil.

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