Beef Shin
Roasted Celery Root, Tokyo Negi, Raw Celtuce, Red Chile Oil, Beef Shin Vinaigrette, Cilantro
Chef James Yeun Leong Parry of The Happy Crane | San Francisco, CA
Adapted by StarChefs | July 2026 | Photo: WIll Blunt
INGREDIENTS
Master Stock Base:
Yield: 4 quarts
700 grams light soy sauce
190 grams dark soy sauce
175 grams rock sugar
100 grams Shaoxing
75 grams ginger, peeled and sliced
25 grams licorice root
20 grams MSG
15 grams chopped garlic
12 grams toasted fennel seeds
10 grams toasted ground cinnamon
10 grams toasted black cardamom
8 grams toasted ground cloves
7 grams dried tangerine peel
6 grams toasted Sichuan peppercorns
6 bay leaves, toasted
3 dried chiles, toasted
1 bunch scallions, cut into batons
Beef Shin:
Boneless beef shin, fat trimmed
Red Oil:
140 grams guajillo chiles
100 grams chiles de árbol
60 grams super hot chiles
150 grams gochugaru flakes
6 liters rice bran oil
Beef Shin Vinaigrette:
21 grams soy sauce
11 grams Japanese rice vinegar
10 grams light soy sauce
5 grams chile oil
5 grams granulated sugar
3 grams white vinegar
3 grams minced garlic
3 grams thinly sliced scallions
2 grams minced ginger
2 grams minced shallots
1 gram MSG
5 grams thinly sliced cilantro
To Assemble and Serve:
Yield: 1 serving
Celery root
Julienned Tokyo negi
Thinly sliced celtuce
Kosher salt
Cilantro leaves
METHOD
For the Master Stock Base:
In a stockpot over medium-high heat, combine all the ingredients and 4 liters water. Cook until desired flavor is achieved. Set aside.
For the Beef Shin:
Heat oven to 155°F. Place beef shin in a large hotel pan. Cover with enough Master Stock Base to submerge. Cover with a lid and braise 8 hours. Remove from oven and let cool. Wrap pan tightly in plastic wrap and refrigerate overnight.
For the Red Oil:
In a food processor, pulse to combine chiles. Transfer to a metal mixing bowl and season with gochugaru flakes. Set aside. In a stockpot over medium-high heat, bring oil to 190°F. Pour oil over chile mixture. Let cool to room temperature.
For the Beef Shin Vinaigrette:
In a mixing bowl, combine all ingredients and 40 grams Master Stock Base. Set aside.
To Assemble and Serve:
Heat oven to 350°F. Place celery root on a sheet tray and roast until fork-tender. Let cool. On a clean work surface, thinly slice Beef Shin. Shingle across a serving plate. Spoon reserved Beef Shin braising liquid and desired amount Beef Shin Vinaigrette over top. Garnish with roasted celery root, negi, celtuce, and cilantro leaves. Season with salt. Finish with drizzle Red Oil.
