Salt-Brined Beef is a classic Chinese cold dish. Unlike soy-braised beef, it doesn’t rely on a spiced broth to soak in flavor. Instead, it’s rubbed with toasted Sichuan peppercorn salt, which draws out moisture and infuses the meat with a firm, savory taste. Sliced thin and served with a dipping sauce, every bite is rich and satisfying.
🌴 Ingredients:
· Beef shank, 500g (whole piece)
🌴 Aromatics:
· Ginger slices, 5-6
· Scallion, 2 stalks (cut into segments)
· Sichuan peppercorns, 2 tbsp (about 20g, for the salt rub)
· Star anise, 2
· Bay leaves, 2
🌴 Seasonings:
· Coarse salt, 3 tbsp (about 45g, for the salt rub)
· Cooking wine, 1 tbsp (about 10ml, for boiling)
· A pinch of white pepper powder
🌴 Dipping Sauce (Optional):
· Minced garlic, 2 cloves
· Light soy sauce, 1 tbsp (about 10ml)
· Chinkiang vinegar, 1 tbsp (about 10ml)
· A few drops of sesame oil
· Chili oil, to taste
🌴 Instructions:
- Toast the Salt and Peppercorns
Heat a dry pan over low heat. Add the coarse salt and Sichuan peppercorns. Toast slowly until the salt turns slightly yellow and the peppercorns release a rich aroma. Turn off the heat and let it cool. ⚠️ Note: Always use low heat. High heat will burn the peppercorns and make the salt bitter. I’ve tried it, and the peppercorns turned black, ruining the flavor. - Marinate the Beef
Rinse the beef shank and pat it dry with paper towels. Rub the toasted salt and peppercorn mixture evenly over the beef, massaging it in for a few minutes. Place it in a sealed bag and refrigerate for 24 hours (at least 12 hours). ⚠️ Note: Marinating long enough is the key to deep flavor. I’ve tried marinating for only 4 hours, and the inside was bland. - Rinse the Beef
Remove the beef from the fridge and rinse off the salt and peppercorns. Soak it in clean water for 1 hour to remove excess blood and salt. ⚠️ Note: Rinsing and soaking prevents the beef from being too salty. - Simmer the Beef
Bring a pot of water to a boil with ginger, scallion, star anise, and bay leaves. Add the rinsed beef, cooking wine, and a pinch of white pepper. Once it boils again, reduce to low heat, cover, and simmer for 1-1.5 hours until a chopstick easily pierces the thickest part. ⚠️ Note: Never use high heat, or the beef will become tough. Simmering over low heat keeps it firm. - Cool and Slice
Turn off the heat and let the beef cool completely in the broth (or remove and cool). Once completely cool, slice it thinly and plate. Serve with a dipping sauce made of minced garlic, light soy sauce, vinegar, sesame oil, and chili oil. ⚠️ Note: The beef must be completely cool before slicing, or it will crumble.
💡 More Tender and Flavorful Beef Dishes:
If you enjoy this salt-brined beef, you should also try my [Black Pepper Beef] for another incredibly savory and satisfying dish.
Want to explore more? Check out my full [Main Dishes] category!
💡 Tips:
The key to Salt-Brined Beef is “toasted salt rub, firm and savory texture.” Toast the salt and peppercorns over low heat, then let them cool before rubbing. Marinate for at least 12 hours for deep flavor. Let the beef cool completely before slicing for clean, firm cuts.
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