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Beef shin is slow-braised in a five-spice soy broth, chilled, and sliced thin as an elegant cold appetizer. Exceptionally high in protein and ideal for freezer storage, this dish is a family gathering staple.
Rinse the beef shin under cold water and pat dry. Slice thick pieces to expose more surface area for braising.
Add beef shin to a pot of boiling water for 3 minutes to remove impurities, then drain and rinse.
In a Dutch oven, place beef shin, scallions, ginger, and garlic. Pour in soy sauce, dark soy sauce, Shaoxing wine, water, five-spice powder, and rock sugar.
Bring mixture to a boil over high heat, then reduce to low and cover. Simmer gently for 2.5 hours, turning beef every 30 minutes to ensure even braising.
Once tender, remove beef shin. Strain and reserve the broth. Chill the beef thoroughly (at least 4 hours in the fridge) before slicing thin for serving. The chilled broth can be brushed onto sliced beef for extra flavor.
