How to Prepare Super Quick Homemade Braised Beef Shank, Daikon & Carrot

Braised Beef Shank, Daikon & Carrot.

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, braised beef shank, daikon & carrot. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Braised Beef Shank, Daikon & Carrot is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Braised Beef Shank, Daikon & Carrot is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have braised beef shank, daikon & carrot using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Braised Beef Shank, Daikon & Carrot:

1. {Make ready 1 kg of Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone.
2. {Make ready 1/2 of Daikon *about 300g.
3. {Prepare 2 of Carrots *about 300g.
4. {Get 1 of thumb-size Ginger *sliced.
5. {Take 2 cloves of Garlic *crushed.
6. {Take 3 cups of Water.
7. {Make ready 1 cup of Sake (Rice Wine).
8. {Take 2-3 tablespoons of Sugar.
9. {Make ready 4-5 tablespoons of Soy Sauce.
10. {Make ready of Dry Chilli *optional.
11. {Make ready of Fresh Chilli *optional.

Steps to make Braised Beef Shank, Daikon & Carrot:

1. Place Beef Shank Cuts in a pot, add Water, Sake (Rice wine), Ginger and Garlic, and bring to the boil. Skim off the scum and simmer over low heat for 1 to 1 & 1/2 hours. You may wish to cook in a pressure cooker following the pressure cooker’s instruction..
2. Daikon and Carrot need to be cut into thick and chunky pieces..
3. When Beef Shank are well cooked, the meat will come off the bone. Remove the bone and remove the fat on the surface. Cut the meat into chunky pieces and return to the pot..
4. Add vegetables, Sugar, Soy Sauce and Dry Red Chilli (*optional), and bring back to the boil. Lower the heat, cover with baking paper or a drop-lid, and simmer for 30 to 40 minutes or until vegetables are tender..
5. Cook over high heat until the liquid thickens or required flavour is achieved. Sprinkle with some sliced fresh Chilli, only if you like more heat, and serve..

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