Taiwanese Braising Liquid

Instructions

1

In a large bowl, cover dried kombu with water, and soak until pliable, about 30 minutes. Lift kombu out of the bowl; reserve liquid for another use. (See notes below for suggestions on using the reserved liquid.) If rehydrated kombu pieces are more than 12 inches (30 cm) long, cut each in half cross-wise. Lay kombu pieces on cutting board, roll each piece tightly, and pierce a toothpick through each roll to secure; set aside.
2

In a large pot, combine beef shanks with enough water to cover. Bring water to a boil over high heat, then reduce heat to medium and simmer until the beef lightens in color, about 5 minutes. Using a colander, drain beef shanks, and rinse beef under cool running water to rid meat of any scum. Set aside.
3

Using a toothpick, cake tester, or skewer, poke multiple holes all the way through each strip of tofu. (There’s no such thing as too many holes, but aim for about 10 per strip. The holes will help the bean curd absorb the braising liquid.)
4

In a large pot, bring 10 cups (2.4L) water to a rolling boil over high heat. Add the soy sauce, soy paste or oyster sauce, rice wine, sugar, garlic, scallions, ginger, star anise, cinnamon, and tangerine peels, followed by the beef.
5

Cover and bring to a boil. Reduce heat to medium-low and gently simmer, turning the beef occasionally to ensure it’s exposed to the braising liquid on all sides, until beef is tender and a knife can easily pierce the meat with little to no resistance, 2 to 3 hours. Remove from heat.
6

Using tongs, carefully place beef shank in a large food-safe container. Add enough braising liquid to keep the beef submerged; leave remaining braising liquid in the pot. (You may have to cut the beef shank in half and store it in two separate containers.) Let cool to room temperature, about 40 minutes, then cover and refrigerate.
7

Add rehydrated kelp and bean curd to the pot with the remaining braising liquid. Cover and slowly simmer over low heat until the kelp is tender but still chewy, about 30 minutes. Using tongs, carefully remove kelp and place in a medium food-safe container; set aside. Let cool, about 40 minutes, then refrigerate.
8

Remove braising liquid from heat and add eggs. Let braising liquid cool, uncovered, to room temperature, 1 to 2 hours, then remove eggs and tofufrom the pot and set aside on plate. Using a fine-mesh sieve, strain braising liquid into a large, clean bowl. Discard solids; reserve the liquid.
9

Remove kelp from refrigerator and uncover container. Lightly dress kelp with 1/4 cup braising liquid. (The kelp should only be lightly dressed with the braising liquid; it might disintegrate if soaked in it for too long.) In a separate medium container, combine the bean curd and eggs, and top with enough braising liquid to cover completely.

Taiwanese Braising Liquid

Ingrédients

Instructions

Conseils du Chef