Ingredients
500 g (about 1 lb) beef hind shank
Seasonings
15 g each of scallions and ginger, 2 tablespoons salt, 1/2 teaspoon each of five-spice powder and sesame oil, 1/2 tablespoon caramel coloring (sugar color), and 1500 g (about 3.3 lbs) of master stock (braising liquid).
Steps
1. Soak the beef hind leg in clean water, then wash it thoroughly. Cut into large chunks, rub with salt, and marinate until flavorful. Wash the scallions and cut into sections. Peel the ginger, wash it, and lightly crush it with the back of a knife.
2. Place the pot over heat, add the braising liquid and caramel coloring, then stir in the five-spice powder, ginger pieces, and scallion segments. Bring to a boil, then add the beef chunks.
3. Reduce heat to low and simmer until the beef is tender and fully infused with flavor, then remove and let cool, slice thinly, arrange on a plate, and drizzle with sesame oil and a little of the braising liquid before serving.