2-lb. beef shank, cut in half
1 tbsp. vegetable oil
3-4 slices of ginger, about 2" each
3 scallions, cut into 1" sections
3 cloves garlic, smashed
3-4 cups water (or enough to cover the beef)
1/2 cup soy sauce
1/3 cup Shaohsing or Chinese rice wine
1 piece of dried orange peel (or 3 fresh, about 2" each)
1 tsp. coriander seed
2 star anise
2 tsp. Szechuan peppercorns
1 tsp. five spice powder
2 tbsp. sesame oil
Sliced Fresno chiles or Jalapeños
1. In a medium stock pot, heat 1 tbsp. oil over medium high heat and add ginger, scallions, and garlic. Saute for about 30 seconds or until fragrant.
2. Add the remaining ingredients (except for the sesame oil and garnish) and bring to a boil. Reduce heat to a simmer; cover and simmer 3 hours.
3. Turn off heat and let the beef shank cool at least 1 hour or until they can be handled.
4. Remove the beef shank from the braising liquid to a chopping board and cut into thin slices. Place the slices in a bowl and toss with 2 tbsp. of sesame oil. Cover with plastic wrap and set aside at least 30 minutes before serving. If not serving right away, refrigerate up to 3-4 days until ready to use.
5. To serve: plate the beef shank slices and top with chopped cilantro, scallions, and sliced fresh chiles, if desired. Great as a cold or room temperature appetizer.