Tender and Savory Braised Beef Shank (Satae-jjim)
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When beef shank (satae) is slow-cooked until tender, the gelatin melts, creating an incredibly melt-in-your-mouth texture that literally ‘tears’ apart. While typically braised for 3 hours, this recipe involves braising for 2 hours, then simmering with seasonings for another hour or more to achieve a deep, rich flavor. The seasoning is remarkably simple, using ingredients commonly found at home. This dish was prepared to be gifted to my mother for the Lunar New Year holidays, so unfortunately, I don’t have photos of the final plated dish. However, the taste is unforgettable! Enjoy this wonderfully textured, tender, and perfectly sweet-and-savory braised beef shank at home.
Main Ingredients- 600g Beef Shank (Satae)
- 8 White Button Mushrooms
- 1/2 Carrot
- 1 Onion
- 4 cloves Whole Garlic
- 3 slices Dried Angelica Root (for removing gamey smell)
- 2 Cinnamon Sticks (for removing gamey smell)
- 1 tsp Whole Peppercorns
- 2 Star Anise pods
- 2 Tbsp Soju (Korean rice wine, for removing gamey smell)
- 1/2 Leek
Sweet & Savory Seasoning- 4 Tbsp Soy Sauce (Yangjo Ganjang)
- 2 Tbsp Oyster Sauce
- 1 tsp Minced Ginger
- 2 Tbsp Minced Garlic
- 2 Tbsp Plum Extract (Maesil Cheong)
- 30g Aronia Drink (or clear beverage, for sweetness and flavor)
- 1 tsp Black Pepper
- 500ml Broth from the initial beef shank boiling
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- 4 Tbsp Soy Sauce (Yangjo Ganjang)
- 2 Tbsp Oyster Sauce
- 1 tsp Minced Ginger
- 2 Tbsp Minced Garlic
- 2 Tbsp Plum Extract (Maesil Cheong)
- 30g Aronia Drink (or clear beverage, for sweetness and flavor)
- 1 tsp Black Pepper
- 500ml Broth from the initial beef shank boiling
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, let’s boil the beef shank to remove any gamey odors and tenderize it. Place the beef shank in a pot along with the leek, whole garlic cloves, and whole peppercorns. This time, to further eliminate any unpleasant smells and add more aroma, I’m also adding dried Angelica root, cinnamon sticks, and star anise pods. Lastly, add 2 tablespoons of Soju.
Step 2
The beef shank we’re preparing is 600g. Satae is more affordably priced compared to grilling cuts like sirloin or tenderloin, and when slow-cooked, its gelatin content makes it incredibly tender, making it perfect for braising dishes. It’s similarly priced to brisket, often used for soups.
Step 3
Add the beef shank to the pot without pre-soaking it to remove blood. We’ll do an initial blanch to remove impurities and blood. This step helps in creating a clear broth, which will be essential for the deep flavor of the satae-jjim. This broth is also delicious for making Tteokguk (Korean rice cake soup).
Step 4
As the beef shank boils, you’ll see a lot of reddish scum and impurities rising to the surface as foam. This process is crucial for removing impurities and achieving a clean-tasting broth.
Step 5
While the beef shank is boiling, let’s prepare the vegetables for the satae-jjim. The basic ingredients are onion, carrot, and white button mushrooms. If you have shiitake mushrooms, using them will enhance the aroma and flavor. I used white button mushrooms nearing their expiration date. Chop the vegetables into large, bite-sized pieces.
Step 6
Here is the beef shank after boiling for 2 hours. Strain the clear broth and set it aside. Once the shank has cooled slightly, cut it into large, manageable pieces. It will still be a bit tough at this stage, so it needs to be simmered in the sauce for at least another hour to become tender.
Step 7
Now, add the large-cut beef shank, prepared mushrooms, carrots, and onions to the pot. Pour in the clean beef shank broth that you set aside earlier. Add just enough broth to partially submerge the ingredients. As the vegetables cook, they will release their own moisture, so avoid adding too much broth initially.
Step 8
Let’s make the sweet and savory sauce that will define the flavor of the satae-jjim. Mix all the sauce ingredients listed above. Combine 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of minced ginger, 2 tablespoons of minced garlic, 2 tablespoons of plum extract, 30g of Aronia drink (for added sweetness and depth), and 1 teaspoon of black pepper. Mixing in 500ml of the broth from the initial beef shank boiling will create a smoother and richer sauce.
Step 9
Add the prepared sauce to the pot and mix well with the ingredients. Finally, stir in 1 teaspoon of sesame oil and 1 teaspoon of toasted sesame seeds for added aroma. Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for over an hour. This slow simmering process allows the flavors to penetrate deeply into the meat, resulting in truly tender satae-jjim. You’ll achieve a wonderfully tender dish where the seasoning is absorbed all the way through.
Step 10
Here is the satae-jjim after simmering for over an hour! The vegetables have released quite a lot of moisture from the long cooking time. When cooking for this long, it’s best to cut the vegetables into large pieces so they maintain their shape and texture. It has a delightful sweet and savory ‘dan-jjan’ (sweet and salty) flavor.
Step 11
The satae-jjim is complete! It has a wonderfully tender texture that melts in your mouth, with just the right amount of chewiness, and a perfectly sweet and savory taste. Served with a warm bowl of rice, it makes for a magnificent meal.
