Braised Beef Shank Puree | IDDSI Level 4-5 Care Food Recipe

IDDSI Level 4-5 | Approximately 4 hours (including braising) | Medium

Ingredients (4 servings — suitable for batch cooking and refrigerating)

• 500g beef shank
• 2 star anise
• 1 small piece cassia bark (cinnamon stick)
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 15g rock sugar
• 3 slices fresh ginger
• 3 cloves garlic, lightly crushed
• 400ml water (or enough to cover the beef)
• 1 tablespoon Shaoxing rice wine (optional)

For Level 4 puree, additionally:

• 50-80ml braising liquid (adjust as needed for consistency)

Method

1. Blanch beef shank in cold water, bring to a boil, drain and rinse (removes impurities)
2. Heat a little oil in a cast iron pot or clay pot; fry ginger and garlic until fragrant
3. Add star anise and cassia bark, fry briefly to release aroma
4. Add beef shank and Shaoxing wine (if using)
5. Add dark soy sauce, light soy sauce, rock sugar and water; bring to a boil
6. Reduce to the lowest possible heat, cover and braise for 3-4 hours (turn beef over every hour)
7. Test texture: a chopstick inserted into the centre should meet very little resistance; the shank should pull apart easily by hand

For Level 5 (minced/moist foods):

8. Remove beef shank and pull apart along the muscle grain into fine shreds (no larger than 15×15mm)
9. Add a little braising liquid to keep moist and serve

For Level 4 (pureed):

8. Remove beef shank and cut into small pieces
9. Place in a blender with 50ml braising liquid; blend on high speed until completely smooth
10. Add more braising liquid as needed to reach the correct consistency
11. Pass through a fine sieve to ensure complete smoothness

Texture Test

Level 5 (pulled shreds): Beef shreds separate easily under the side of a fork without cutting; each piece no larger than 15×15mm; braising liquid keeps the texture moist.

Level 4 (pureed): Beef puree is completely uniform; presses completely flat under the back of a fork with no fibres or hard particles.

Safety Notes

⚠️ Level 5 shreds must be sufficiently small — keep each piece within 15×15mm. If the beef is not braised soft enough to shred easily, blend to Level 4 instead.

⚠️ Fat and connective tissue — remove visible fat layers and sinew after braising to ensure uniform texture.

⚠️ Braising liquid sodium content — the sauce is fairly salty. For elderly with hypertension, dilute the braising liquid with equal parts water, or use plain chicken broth to keep the dish moist.

Sourcing in Hong Kong

• Beef shank: Available at wet market meat stalls and major supermarkets; buy the whole shank (not pre-sliced) to prevent it falling apart during the long braise
• Star anise and cassia bark: Spice sections of major supermarkets, or dry goods stalls at wet markets
• Rock sugar: Chinese food section at supermarkets; ordinary white sugar can substitute, though flavour is slightly different

Batch Cooking Tip

Cook a larger quantity in one session and freeze in individual portions (approximately 100g each). Defrost and reheat with a little stock before serving — this saves preparation time for caregivers and ensures a consistent texture meal-to-meal.

Nutrition

Approximately 150 kcal per 100g braised beef, 25g protein, 3.5mg iron (approximately 20% of the recommended daily intake for adults). Beef shank is rich in haem iron, which is absorbed far more efficiently than plant-based iron — particularly beneficial for elderly with iron-deficiency anaemia. Star anise and cassia bark in the braising liquid also aid digestion.