Chinese Beef Shank Recipe Instant Pot

This archetype Chinese braised beef shank dish has tender slices of meat with lots of flavor from the spiced stock! Information technology is straightforward to make, especially if you make it in the Instant Pot.

Chinese braised beef shank (醬牛肉, jiang niu rou) is commonly served as a cold appetizer dish at Chinese banquet dinners. The beef is cooked in a stock with soy sauce, shallots, garlic, ginger, and more for an intensely flavorful dish! It is a relatively like shooting fish in a barrel dish to brand. With some planning, it tin be prepared ahead of time for quick repast preparation!

Beefiness shanks are tougher than other beef cuts, so they require longer braising times. While nearly western-style dishes intend to create melt-in-your-mouth meats, this Chinese beef shank recipe does not. Instead, this aims for tender and chewy meat, which allows the beef to slice thinly without losing its shape. (A Chinese beefiness shank instant pot method tin quicken this process significantly.)

The Stock

The watery stock as well called a "main stock" or "old stock" (老汤, lao tang), tin can exist reused to braise other ingredients afterwards the beef shank. Y'all can melt almost whatsoever protein or vegetable in it. As you lot reuse it, the stock deepens in flavor.

Spices

A broad diverseness of dried spices are used in the stock to create complex flavors. Experience free to experiment with a different combination/ratio to see what suits your tastes (or add together more!).

• Chinese cinnamon (gui pi), star anise, cloves, fennel seeds, Sichuan peppercorns, white/black peppercorns
• Tsao-ko (草果), or Chinese black cardamom, dried tangerine skin, stale licorice slices (甘草), dried sand ginger (沙姜), bay leaves, stale chilies

How to serve Chinese beef shank

The most common style to serve Chinese braised beef shank is as a cold appetizer. You can as well pair information technology with rice, noodle soups, or in dishes similar:

• Taiwanese beefiness noodle soup
  • some people serve the beefiness thinly sliced similar shown hither, while others cutting it into cubes
• Taiwanese sesame flatbread, shao bing (every bit a filling)
• Scallion pancakes (rolled inside)

Recipe Notes

I've put what I think are the nearly notable tipsin bold below.

Preparing the Meat & Stock

1. Trim the excess fat off of the beef and split information technology into smaller pieces. This step reduces the corporeality of water required to submerge the meat, making the stock (and thus the meat) more flavorful.
2. Yous can apply premade Chinese spice packets in place of the spices listed below.

Cooking and Slicing the Beef Shank

1. (Stovetop simply) Rotate the meat every xxx minutes while simmering so that information technology is cooked and seasoned thoroughly.
2. Cool the meat and stock down.And then, let the beef continue marinating in the cooled stock for a few hours (preferably overnight) to intensify its flavor.
3. Chill the meat in the refrigerator before slicing so that it will hold its shape when cut thinly.

Saving the Stock

1. Remove all the spices, strain the stock, and boil it briefly earlier refrigerating/ freezing for extended storage. You may need to add together more water, salt, or spices as you go on to utilise the stock.

Chinese Braised Beef Shank, Instant Pot/Stove (醬牛肉)

This classic Chinese braised beef shank dish has tender slices of meat with lots of flavor from the spiced stock! Information technology is straightforward to brand, specially if yous make it in the Instant Pot.

Prep Time 20 mins

Cook Time 35 mins

Marinating Time 8 hrs

Total Fourth dimension 8 hrs 55 mins

Course: Titbit, Master Course

Cuisine: Chinese, Taiwanese

Keyword: chinese beef shank, chinese beefiness shank instant pot, chinese beef shank recipe, Chinese braised beefiness shank, jiang niu rou

Servings: 4 servings

Blanching

• 2 lbs beef shank
• 1 inch ginger
• 1 tbsp rice vino

Braise

• 5 cloves garlic
• 2 shallots
• iv green onions
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp rice wine
• 2 tbsp brown sugar packed
• ii inches ginger
• three.5 cups h2o
• salt to taste

Spices (or substitute with a store-bought spice parcel)

• 1 stick cinnamon
• 4 star anise
• 5 cloves
• 2 tsp fennel
• 2 tsp Sichuan peppercorn

Blanch the Beef Shank

• Clean the backlog fat off the beefiness shank and separate it into smaller pieces (the beefiness should somewhat naturally divide into roughly ane lb portions). Notation 1

• Add 1 inch of ginger and one tbsp of rice vino to a large pot of h2o. Bring the pot to a boil.

• Add together in the beef shank, and let it boil for a few minutes. Drain and rinse the beefiness. (This step removes the impurities from the meat.)

Braise the Beef

• Stovetop Method: Add some oil to a big pot and sauté the garlic, ginger, shallot, green onion, and spices over medium heat for a few minutes to release their fragrance.

• Add the beef to the pot forth with the remaining ingredients. The water should embrace at least 80% of the beef shank. If non, add some more than just non too much.

• Bring the braise to a boil, and then reduce to a simmer. Simmer for one – 1.5 hours, rotating every 30 minutes or so until just tender. Note 2 (To check, poke a fork or chopstick into the centre of the shank. You should feel a fiddling bit of resistance.) **Do not cook the beef until information technology becomes fall-apart tender.

• Turn off the heat and allow the beef absurd in the stock to room temperature.

• Instant Pot Method: Add together some oil into the Instant Pot and turn on Sauté mode. Add the garlic, ginger, shallot, and green onion. Sauté for a few minutes to release their fragrance.

• Add the beef to the pot along with the remaining ingredients. The water should cover at least 80% of the beef shank. If not, add some more.

• Close and seal the Instant Pot. Set to High Pressure for 35 minutes, and permit information technology naturally release. Open up the Instant Pot and permit the beef absurd in the stock to room temperature.

Chill and Serve

• One time at room temperature, place everything in the refrigerator to chill completely (an overnight arctic results in the best flavor). Note 3

• Remove the chilled beefiness shank and slice thinly. Garnish with chopped cilantro, scallions, and/or sesame seeds. Note 4

1. This pace reduces the amount of h2o required to submerge the meat, making the stock (and thus the meat) more flavorful.
2. (Stovetop only) Rotate the meat while simmering so that information technology is cooked and seasoned thoroughly.
3. Chill the meat in the fridge earlier slicing so that information technology will concord its shape when cut thinly.
4. Remove all the spices, strain the stock, and eddy information technology briefly before refrigerating/ freezing for extended storage. You may need to add more water, salt, or spices as yous continue to use the stock.

How to Make Chinese Braised Beef Shank

Blanch the Beefiness Shank

Clean the excess fatty off the beef shank and separate it into smaller pieces (the beef should somewhat naturally divide into roughly i lb portions).

Add 1 inch of ginger and i tbsp of rice wine to a large pot of water. Bring the pot to a boil. Add in the beefiness shank, and let it boil for a few minutes. Drain and rinse the beefiness. (This step removes the impurities from the meat.)

Braise the Beef

Stovetop Method

Add some oil to a large pot and sauté the garlic, ginger, shallot, dark-green onion, and spices over medium oestrus for a few minutes to release their fragrance.

Add together the beef to the pot forth with the remaining ingredients. The h2o should embrace at least 80% of the beefiness shank. If not, add some more than but non too much. Bring the braise to a boil, and then reduce to a simmer. Simmer for ane – 1.v hours, rotating every 30 minutes or then until only tender. Note 2 (To cheque, poke a fork or chopstick into the centre of the shank. You should feel a little bit of resistance.) **Do not cook the beefiness until it becomes fall-apart tender.

Turn off the estrus and permit the beefiness cool in the stock to room temperature.

Instant Pot Method

Add some oil into the Instant Pot and turn on Sauté way. Add together the garlic, ginger, shallot, and green onion. Sauté for a few minutes to release their fragrance. Add the beef to the pot forth with the remaining ingredients. The h2o should comprehend at least eighty% of the beef shank. If not, add some more than.

Shut and seal the Instant Pot. Gear up to High Pressure for 35 minutes, and allow it naturally release. Open the Instant Pot and let the beef cool in the stock to room temperature.

Chill and Serve

Once at room temperature, identify everything in the fridge to chill completely (an overnight chill results in the best flavor). Remove the chilled beef shank and slice thinly. Garnish with chopped cilantro, scallions, and/or sesame seeds.

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Source: https://www.assortedeats.com/chinese-braised-beef-shank/

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