Chinese Master Stock “Lo Sui” Braised Beef Shanks Recipe

Chinese Master Stock “Lo Sui” Braised Beef Shanks is a marvel of classic Chinese cooking—a dish that transforms humble beef shanks into meltingly tender slices infused with layers of soy, spice, and sweetness. At the heart of this recipe is the legendary “lo sui” or master stock, a fragrant elixir that only gets more flavorful with every use. The beef simmers low and slow in this complex broth, emerging richly colored and deeply savory, ready to shine as an appetizer or served warm as a main dish. Whether you’re introducing friends to a family favorite or treating yourself to homemade comfort food, this recipe is a showstopper every time.

Ingredients You’ll Need

Ingredients You’ll Need

What I love most about making Chinese Master Stock “Lo Sui” Braised Beef Shanks is how a handful of carefully chosen ingredients can build such unforgettable flavor. Each element has its place in crafting an aromatic broth and succulent beef that’s truly restaurant-worthy.

• Beef shanks: Look for well-marbled shanks, as the connective tissue will become beautifully tender during the braise.
• Light soy sauce: Adds salty depth and that essential umami punch—don’t skip it!
• Dark soy sauce: Provides gorgeous color and an extra layer of savory richness.
• Shaoxing wine: This classic Chinese rice wine gives a signature aroma and complexity; dry sherry is a decent backup.
• Rock sugar (or brown sugar): Delivers subtle sweetness and helps balance the saltiness of the soy sauces.
• Ginger: Freshly sliced ginger gives the broth warmth and brightness.
• Garlic: The smashed cloves melt into the stock, imparting a gentle pungency.
• Star anise: This iconic spice adds a delicate licorice fragrance that’s essential to the “lo sui” profile.
• Bay leaves: Just two leaves are all you need to round out the background notes.
• Cinnamon stick: Brings a touch of woody sweetness—think of it as the unsung hero.
• Sichuan peppercorns: Offer a subtle tingle and floral zing.
• Dried chilies (optional): Toss these in if you like a gentle undercurrent of heat.
• Neutral oil: Needed for gently sautéing the aromatics.
• Scallions: Their green freshness is the first aroma you’ll notice as you build the stock.
• Water: The foundation that draws all these flavors together.

How to Make Chinese Master Stock “Lo Sui” Braised Beef Shanks

Step 1: Blanch the Beef

To achieve that clean, pure flavor and a clear broth, start by blanching your beef shanks. Bring a big pot of water to a rapid boil, drop in the shanks, and let them bubble away for five minutes. You’ll see foam and impurities rise to the top—this is normal! Once time’s up, drain the beef and rinse each piece under cold water. This quick step makes all the difference in the clarity of your final dish.

Step 2: Prepare the Master Stock

While the beef drains, it’s time to build the legendary Chinese Master Stock “Lo Sui.” In a large heavy-bottomed pot, heat your neutral oil over medium and add the ginger, garlic, scallions, star anise, cinnamon, and bay leaves. Sauté gently until the kitchen smells incredible—this wakes up all those essential oils. Now, pour in the water, both soy sauces, Shaoxing wine, sugar, and Sichuan peppercorns (plus chilies, if you’re using them). Give everything a good stir and bring the pot to a lively boil.

Step 3: Braise the Beef

Nestle your cleaned beef shanks into the bubbling stock, making sure each piece is mostly submerged. Turn the heat down low, cover with a lid (leaving a crack for steam to escape), and let the magic happen. Simmer very gently for two to three hours. You’ll know it’s ready when the beef shanks are fork-tender but still intact enough to slice thin—resist the urge to rush this stage; patience pays off with unmatched succulence.

Step 4: Cool and Slice

Once the beef is perfectly tender, use tongs to carefully lift the shanks out of the pot. Let them cool just enough so you can handle them—resting helps the juices settle. For the most beautiful presentation, slice the beef shanks across the grain into thin, even pieces. If you want a firmer texture (great for cold platters), chill in the fridge before slicing.

Step 5: Serve and Enjoy

Now comes the best part: decide how you want to serve your Chinese Master Stock “Lo Sui” Braised Beef Shanks! Lay the slices out on a platter for a stunning cold appetizer, serve warm with fluffy rice and stir-fried greens, or even drizzle with a little of that braising liquid for extra savoriness.

Step 6: Save the Master Stock

Don’t even think about tossing that pot of “lo sui!” Strain out the solids, let the stock cool, then store in the fridge or freezer for next time. With every batch, the flavor becomes richer—you’re starting a delicious tradition in your own kitchen. Just remember to top it up with fresh soy sauce, wine, water, and aromatics the next time you use it.

How to Serve Chinese Master Stock “Lo Sui” Braised Beef Shanks

Garnishes

Traditional garnishes elevate Chinese Master Stock “Lo Sui” Braised Beef Shanks and make each bite sing. I love to scatter thinly sliced scallions, a handful of fresh cilantro leaves, and a sprinkle of toasted sesame seeds over the sliced meat. A drizzle of good chili oil on the side or a dish of black vinegar for dipping adds a sharp, fragrant punctuation.

Side Dishes

You can’t go wrong serving this dish warm over a bed of short-grain white rice, soaking up every bit of the savory sauce. Steamed baby bok choy, garlic sautéed pea shoots, or crisp cucumber salad work beautifully to balance the richness of the beef. And, of course, a bowl of clear broth soup makes the whole meal feel complete.

Creative Ways to Present

Impress your guests by arranging thinly sliced cold Chinese Master Stock “Lo Sui” Braised Beef Shanks in a fan on an appetizer platter, topped with fresh herbs. Or, pile the warm beef over noodles with a ladle of the master stock for an ultra-comforting lunch. For a light lunchbox option, tuck a few slices into a sourdough sandwich or wrap along with crunchy pickled veggies.

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Master Stock “Lo Sui” Braised Beef Shanks keep wonderfully in the fridge, tightly covered, for up to four days. Slice just before eating for the best texture, and always store the meat with a ladleful of the reserved stock to keep everything moist and flavorful.

Freezing

You can absolutely freeze both the beef and the strained master stock for easy future meals. I recommend wrapping the sliced beef tightly in freezer-safe bags (with some stock to protect against freezer burn), while the stock itself can go into a jar or container. Thaw in the fridge overnight before reheating.

Reheating

To rewarm, gently heat the beef and some master stock together in a covered pot or microwave, taking care not to overcook so the slices stay tender. If serving cold, bring to room temperature for the juiciest bite. The flavors only deepen as the dish rests!

FAQs

What is master stock and how do I reuse it?

Master stock, or “lo sui,” is a classic Chinese braising liquid made from soy sauce, aromatics, and spices. After using it for your Chinese Master Stock “Lo Sui” Braised Beef Shanks, simply strain and refrigerate or freeze the leftover stock, adding a little more soy, wine, water, and fresh aromatics when you reuse it. With each batch, your stock gets more complex and delicious.

Can I use other cuts of beef or different proteins?

Absolutely! While beef shanks are perfect for their rich flavor and fork-tender texture, this master stock is also amazing with brisket, short ribs, duck, chicken, pork belly, or even tofu. Just adjust braising times accordingly.

Is it necessary to blanch the beef first?

Blanching is highly recommended because it removes impurities and results in a much cleaner and clearer broth. It takes just a few minutes and is well worth the effort, especially for gorgeous presentation and pure flavor.

What do I do if my master stock gets too salty?

If the stock tastes a little too salty after several uses, simply dilute with extra water and add fresh aromatics before your next braise. A small spoonful of sugar can balance things out, or you can remove some of the stock and replace it with more water.

Can I make Chinese Master Stock “Lo Sui” Braised Beef Shanks spicy?

Definitely! Just add a few extra dried chilies or a couple spoonfuls of chili bean paste to the braising liquid. Or, serve the finished beef with a spicy chili oil dipping sauce for a slow-burning kick.

Final Thoughts

There’s something truly special about sharing a platter of Chinese Master Stock “Lo Sui” Braised Beef Shanks with loved ones—every slice tells a story of tradition and care. Give this recipe a try and let master stock become a star in your own kitchen; I promise, its magic only grows with each and every batch.

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