Braised Beef Shanks with Kelp and Bean Curd

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef shanks simmered in a savory broth enriched with kelp and bean curd, creating a deeply flavorful dish perfect for serving over rice. This asian-inspired one pot ready in about 160 minutes pairs beef shanks, strip kelp, firm bean curd for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 140 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp cooking oil in a heavy pot over medium-high heat. Add 1.5 lbs beef shank pieces and sear for 3 minutes per side until browned, then remove and set aside.
  2. Step 2: Add 1 inch sliced ginger and 2 minced garlic cloves to the pot, stir-frying for 1 minute until fragrant.
  3. Step 3: Return beef shanks to pot, add 2 cups water, 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tsp sugar, and 1 strip kelp. Bring to a simmer, cover, and reduce heat to low.
  4. Step 4: Simmer for 2 hours until beef is tender, then remove kelp and set aside.
  5. Step 5: Stir 4 oz firm bean curd cubes into the pot and simmer for 10 minutes. Gently crack 1 large egg into the pot, stirring gently to form ribbons.
  6. Step 6: Cook for 2 more minutes until egg is set but still soft.

Frequently asked questions

How long does Braised Beef Shanks with Kelp and Bean Curd take to make?

Total time is about 160 minutes (20 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Beef Shanks with Kelp and Bean Curd?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef shanks from drying out.

Can I substitute ingredients in Braised Beef Shanks with Kelp and Bean Curd?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Beef Shanks with Kelp and Bean Curd for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Beef Shanks with Kelp and Bean Curd?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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