See Yo Ngau Yook
red braised beef

1500 gr shank
375 ml dark soy sauce
4 tbsp Shaoxing rice wine
9 cm jahe/ginger
3 cloves of garlic
2 star anise
2 tbsp palm sugar
1 tbsp sesame oil
750ml water

Cut the jahe into slices and crush the garlic. Place all ingredients in a pan and bring to a boil. Then over low heat and covered simmer for 180 minutes until it is tender. Then let it simmer for another 15 minutes uncovered. Baste the meat regularly with the sauce. Serve hot or cold.

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