Description
This Taiwanese braised beef shank recipe yields tender and flavorful beef slices infused with aromatic spices and herbs, perfect for a cold appetizer or main course.
Ingredients
Units
Scale
- 2–3 whole boneless beef shank (牛腱)
- 3 oz whole garlic cloves (10 large)
- 0.6 oz ginger sliced (6 slices)
- 4 scallion (separate white and green parts)
- 1 tbsp neutral oil
- 1 whole cinnamon stick (3.25-inch stick)
- 1 whole bay leaf
- 2 whole star anise pods
- 1 cup beef stock
- 1 cup water
- 1/2 cup light soy sauce
- 1/2 cup Taiwanese Michu clear rice wine or Shaoxing wine
- 1.5 tsp coarse sea salt
- 2 tsp five spice powder
- 2 tbsp brown sugar or 3–3.5 tbsp rock sugar
Instructions
- Trim the beef shank: Remove silver skin with a boning knife.
- Poke holes: Use a fork to pierce the shank.
- Remove impurities: Boil shanks for 10 minutes, then discard water.
- Prepare aromatics: Slice ginger, garlic, and scallions.
- Mix braising liquid: Combine all liquid ingredients in a jar.
- Pressure cook: Sauté aromatics, add liquid, then cook shanks in an Instant Pot.
- Optional add-ins: Add eggs and tofu to the liquid.
- Marinate: Refrigerate the braised beef overnight for deeper flavor.
- Plating and serving: Slice beef thinly, arrange on a plate with eggs and tofu, drizzle with sesame oil, and garnish before serving.
Notes
- Chuck roast: 25–30 minutes + full natural release
- Brisket: 45–50 minutes + full natural release. Do not quick release
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes
- Servings: 6
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg