Beef Five-Spice Braised Shank

Pour cold water into a pot until the beef shank is submerged, and boil over high heat for a while to skim off the impurities.

Flip the beef shank to blanch the surface until all the pink color disappears, and skim off all impurities.

Leave only enough water to cover about one-third of the meat and drain the rest of the water.

Add soy sauce, mirin, and cheongju.

Crush the minced garlic, add it along with the green onions, and boil.

Add the sugar.

Add the star anise and cloves.

Cover and let it simmer over low heat for about an hour and a half.

Add about a cup of cold water and a clove of garlic, then continue to leave it for the remaining time.

Turn off the heat and wait until the meat has cooled completely.

Once the meat has cooled completely, wrap it in plastic wrap to shape it, leave it in the refrigerator for a day or two, and then slice it thinly.