US Beef Shank Malbi Sauce

Ingredients

• 500 g U.S. beef shank, cut into cubes

• 1 tsp salt

• 1 tsp black pepper

• 4 tbsp olive oil

• 2 cm ginger, bruised

• 2 cm galangal, bruised

• 800 ml water

• 150 g grated coconut, toasted

• 3–5 tbsp sweet soy sauce

• ½ tsp salt

• ½ tsp white pepper

• 25 g palm sugar, shaved

• 2 tsp tamarind water

• 1 tsp sugar

  
  

Spice Paste:

• 35 g shallots

• 20 g garlic cloves

  
  

Garnish:

• Roasted baby potatoes

• Glazed carrots

• Microgreens

  
  

Method

1. Season the beef shank with salt and black pepper. Heat 2 tbsp olive oil in a casserole and sear the beef until golden brown on all sides. Remove and set aside.

2. Add the remaining 2 tbsp olive oil to the same casserole. Add the spice paste and sauté for 2–3 minutes until fragrant.

3. Return the beef to the pot, then add the ginger, galangal, and water. Bring to a boil, cover, and simmer for 30 minutes.

4. Remove the lid and stir in the toasted grated coconut, sweet soy sauce, salt, white pepper, palm sugar, and tamarind water. Adjust seasoning to taste and continue cooking until the sauce thickens slightly.

5. Serve hot with roasted baby potatoes, glazed carrots, and microgreens.