Braised Beef Shank
By :MaoMao Mom
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Serve this wonderful cold dish to anyone! It is popular in many areas of China and well loved by all tasters!
Votes: 8
Rating: 4.75
Rate this recipe!
Course Main Course
Cuisine Chinese
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Main Ingredient Beef, Soy Sauce
Prep Time 15 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
  • 2 - 2 1/2 pounds beef shank
Marinade Ingredients
  • 2 teaspoons peppercorns
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons light soy sauce
Sauce Ingredients
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1/2 cup light soy sauce
  • 3 tablespoons dark soy sauce
  • 3 clovers
  • 2 anise
  • 1 1/2 teaspoons cumin
  • 2 bay leaves
  • 1 tablespoon jasmine green tea
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Ginger fresh and shredded
  • 2 green onions chopped
  • 5 cups Water
Course Main Course
Cuisine Chinese
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Main Ingredient Beef, Soy Sauce
Prep Time 15 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
  • 2 - 2 1/2 pounds beef shank
Marinade Ingredients
  • 2 teaspoons peppercorns
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons light soy sauce
Sauce Ingredients
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1/2 cup light soy sauce
  • 3 tablespoons dark soy sauce
  • 3 clovers
  • 2 anise
  • 1 1/2 teaspoons cumin
  • 2 bay leaves
  • 1 tablespoon jasmine green tea
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Ginger fresh and shredded
  • 2 green onions chopped
  • 5 cups Water
Votes: 8
Rating: 4.75
Rate this recipe!
Instructions
  1. Put the beef shank and marinade ingredients into a Zip-Lock bag or food container, seal it, shake well and place in a fridge for one day.
  2. Rinse off peppercorns and place beef shank in the Instant Pot along with all ingredients.
  3. Close the lid, and turn the pressure valve to the "Sealing" position. Press the [Pressure Cook] button and set to 35 minutes of cooking time.
  4. When it is done, wait another 10 minutes. Slowly release the pressure then open the lid. Take out the cooked beef shank and place into a clean container. Chill for 4 hours, slice and serve.
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