Chinese Spiced Beef Shin Shank 滷牛腱 Recipes

INSTANT POT BRAISED BEEF SHANK (PRESSURE COOKER)

Steps:

• Parboil the beef shank by placing it into a pot, filled with enough cool water to cover the beef. Bring the water to a boil over high heat, then discard the water & impurities and rinse the beef shank with cold water. Set the beef aside.
• Press the sauté button on the Instant Pot. When the "hot" indicator turns on, pour the cooking oil into the pot, swirling to coat evenly.
• Place the ginger and garlic into the pot and stir until you can smell their aromas.
• Add 3 star anise and 1 cinnamon stick and stir for several seconds.
• Transfer all the braising liquid ingredients into the pot and mix until well blended.
• Place the beef shank (either as a whole piece or cut into large chunks) into the braising liquid, ensuring that most of the beef is soaking in the liquid. See Note 1.
• Close the lid, cancel the sauté function and pressure cook for 45 minutes. Make sure the steam valve is in sealing position.
• When time is up, do a quick release or allow the pressure to naturally release.
• Enjoy the beef immediately over rice or pan fried noodles or allow them to cool, then refrigerate overnight, to enjoy them chilled and sliced thinly. Top with crushed red pepper and/or chili oil or chili sauce for an extra kick!

CHINESE SPICED BEEF SHIN SHANK 滷牛腱

Steps:

• Blanch the beef shin in boiling water for 1 minute.
• Pour out water and add fresh water. Add all other ingredients and bring to a boil. Add the beef shins and cover.
• Boil at medium for 1 hour, lower heat to shimmer and cook for another 1 to 1 1/2 hour until tender. When tender a knife will easily go through the meat.
• Let cool.
• Separate beef shins from liquid and chill both separately in refrigerator.
• When ready to serve slice the beef shins thinly, arranging nicely on a plate. Spoon out 1/2 cup sauce from saved cooking liquid and heat up in a small pan. Pour over the chinese spiced beef shins.