Recipe of Super Quick Homemade Braised Beef Shank, Daikon & Carrot

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Braised Beef Shank, Daikon & Carrot.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, braised beef shank, daikon & carrot. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Braised Beef Shank, Daikon & Carrot is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They are nice and they look fantastic. Braised Beef Shank, Daikon & Carrot is something that I've loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook braised beef shank, daikon & carrot using 11 ingredients and 5 steps. Here is how you cook that.

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

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

Instructions 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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