Taiwanese Beef Roll
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Recipe courtesy of Claire Thomas

Beef Roll

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  • Level: Intermediate
  • Total: 3 hr 40 min
  • Active: 1 hr 15 min
  • Yield: 6 servings
This recipe was inspired by the beef roll from Pine and Crane in Los Angeles, CA.


Braised Beef:




  1. For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside.
  2. Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours. 
  3. Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth.
  4. For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it! 
  5. Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes. 
  6. Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps.
  7. To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy!