Cold Cut Beef Shank

1. 1

   Put all of the ingredients except the cilantro in a large saucepan with a lid; add just enough water to cover the beef, about 1 1/2 cups.

2. 2

   Bring the mixture to a boil, lower the heat, cover, and simmer for about 4 hours, adding more water if necessary.

3. 3

   The meat is done when very, very tender.

4. 4

   Use a slotted spoon to remove the beef from the braising liquid (reserve the liquid), and let it cool to room temperature; cover and refrigerate until cold.

5. 5

   Strain the reserved liquid and refrigerate.

6. 6

   To serve, use a sharp knife to cut the beef into 1/4-inch slices across the grain.

7. 7

   Garnish with the cilantro and serve with the braising liquid as a dipping sauce.

No additional tips available.