Beef Shank Hot Pot: Tender and Flavorful Without Gamey Odor
Perfect for Parent’s Day! How to Make Beef Shank Hot Pot Without Any Unpleasant Smell
Learn how to make a tender and delicious Beef Shank Hot Pot that is free from any gamey odor. This recipe is easy to follow and perfect for any special occasion.
Main Ingredients- Beef Shank 800g (2 pieces)
Broth and Vegetables- 3 Leeks
- 1 Onion
- 10 Whole Garlic Cloves
- 15 Peppercorns
- 1/2 bunch Chives
- 1 packet Enoki Mushrooms
- 5 King Oyster Mushrooms
- 1/2 cup Water
- 3 Leeks
- 1 Onion
- 10 Whole Garlic Cloves
- 15 Peppercorns
- 1/2 bunch Chives
- 1 packet Enoki Mushrooms
- 5 King Oyster Mushrooms
- 1/2 cup Water
Cooking Instructions
Step 1
First, prepare 800g of fresh beef shank. If it comes in two pieces, you can use them as is. Now, for the crucial step of blood removal: soak the beef shank in cold water for 1 hour. It’s best to change the water twice during this hour for a cleaner result. Skipping this step can lead to an unpleasant odor in the broth, so be sure to drain it thoroughly.
Step 2
We’ll be using a pressure cooker to tenderize the beef shank. Start by lining the bottom of the pressure cooker with a generous layer of roughly chopped leeks. Add the onion, whole garlic cloves, and peppercorns to infuse the broth with aromatic flavors.
Step 3
Carefully place the drained beef shank into the pressure cooker. Now, let’s add the ingredients that will ensure a tender and odorless cook. Pour in 1 cup of rice wine or soju and 1.5 liters of water. (If you are using pre-made stock, you can reduce the amount of water.)
Step 4
While the beef is cooking, let’s prepare the mushrooms for the hot pot. First, tear the king oyster mushrooms into bite-sized pieces, about 5cm long. Placing these at the bottom of the pot will add depth to the broth. Next, trim the root ends of the enoki mushrooms and arrange them around the king oyster mushrooms.
Step 5
Finally, add the chives, cut into 5cm lengths, on top of the prepared mushrooms. The vibrant colors will make the hot pot visually appealing.
Step 6
Once the pressure cooker starts to whistle, reduce the heat to medium-low and cook for an additional 20 minutes. After 20 minutes, turn off the heat and let it steam for 10 minutes. Once the steaming is complete, carefully remove the cooked beef. Strain the broth through a fine-mesh sieve lined with cheesecloth to obtain a clear and clean stock. This broth is key to the hot pot’s delicious flavor!
Step 7
Let the cooked beef shank cool slightly, then slice it thinly. Slicing while too hot can cause it to fall apart, so allow it to cool to a manageable temperature before slicing. Thin slices will enhance the tender texture.
Step 8
Now, it’s time to assemble the delicious hot pot. Arrange the thinly sliced beef shank over the bed of chives. Pour the strained broth and 1/2 cup of water into the pot and bring it to a simmer. For the final seasoning, add 1/2 tablespoon of fish sauce for a rich umami flavor. Once it starts to boil, your delicious Beef Shank Hot Pot is ready to be enjoyed!
