"Taste of Sichuan" beef shank (Chuanwei niujian) from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) (page 257) by Kevin Pang and Jeffrey Pang and America's Test Kitchen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • zacharyzachary on January 17, 2024

    It took a long time to reduce the sauce, and even then this wasn’t as full-flavored as I thought it would be. It was deliciously beefy, but the doubanjiang could be doubled to ramp up the salt/spice/umami flavor. It tasted great when I topped it with chili crisp. It took about 6 pounds of bone-in shank to yield 3 pounds of boneless.

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