Pressure Cooker Chinese Braised Beef Shank
User Reviews
5
Pressure Cooker Chinese Braised Beef Shank
Description
The recipe begins by briefly boiling the beef shank in water to remove impurities and excess fat, then rinsing it under cold water. The cleaned beef is placed in a pressure cooker with Chinese master stock, a flavorful braising liquid. Pressure cooking at high pressure for 35 minutes breaks down connective tissue, resulting in tender meat.
Once cooked, the beef shank is cooled and chilled submerged in the master stock for several hours or overnight. This chilling allows the meat to firm up and soak up the savory essence of the braise. The shank is then sliced thinly, revealing tender layers, and garnished with chopped green onions before serving.
This preparation is commonly served cold and can be stored refrigerated for a few days, or frozen for longer storage, making it suitable for make-ahead meals or appetizers.
Store cooked beef shank in the fridge up to 3 days or freeze without liquid up to 1 month.Allow the beef to chill overnight in the master stock for best flavor infusion.Rate and comment on the recipe to share your experience.
Ingredients
- 1 pound (454g) beef shank
- 1 ½ cup (375ml) Chinese master stock
Instructions
- Clean Beef Shank: Bring 2L of water to a boil. Then, boil the beef shank for 3 minutes to clean and remove the excess fat. Remove the beef shank and rinse it in cold tap water. *Pro Tip: We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
- Pressure Cook Beef Shank: Place all the ingredients in the pressure cooker. Close lid and Pressure Cook at High Pressure for 35 minutes, then Natural Release.
- Chill Beef Shank: *Note: This dish is meant to be served after being chilled. Set aside beef shank to cool down. Then, chill it in the fridge while being submerged in the master stock for at least 4 hours (best to chill it overnight).
- Serve Beef Shank: Slice it thinly, garnish with chopped green onions, and serve!
Notes
- Boil beef shank briefly before pressure cooking to remove excess fat and impurities.
- Chill cooked shank submerged in master stock overnight to enhance flavor and texture.
- Store leftovers refrigerated for up to 3 days or freeze the meat without liquid for up to one month.
- Slicing the beef thin helps serve it as a cold dish or appetizer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Protein | 49g | 98% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 88mg | 29% |
| Sodium | 143mg | 6% |
| Potassium | 878mg | 19% |
| Calcium | 45mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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