Pressure Cooker Chinese Braised Beef Shank

Make this delicious Chinese Braised Beef Shank Recipe in the Pressure Cooker with homemade Chinese Master Stock 滷水汁! This flavorful and tender beef makes a great chilled appetizer or a warm main dish.

Make this delicious Pressure Cooker Chinese Braised Beef Shank Recipe with homemade Chinese Master Stock 滷水汁! This flavorful and tender beef makes a great chilled appetizer or a warm main dish.

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This Chinese Braised Beef Shank Recipe brings back a lot memories of my mom. My mom took a few years off from work to take care of us when my younger sister was born.

Make this delicious Chinese Braised Beef Shank Recipe in the Pressure Cooker with homemade Chinese Master Stock 滷水汁! This flavorful and tender beef makes a great chilled appetizer or a warm main dish.

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During that time, she was really into cooking. I mean super into cooking. She would take notes as she watches cooking shows or listens to radio shows. Then, she would clip a lot of interesting recipes from magazines or newspapers and glued them into her notebooks or binders. The best part is that she would attempt those recipes one by one. Oh, so much delicious food!!

This one night,  she made this Chinese Braised Beef Shank Recipe and our whole family LOVED it! She was so overwhelmed by all our praises for this dish that she started making this braised beef every night. Yeah, I’m not even kidding, we had it EVERY SINGLE NIGHT for I don’t know how long!! Hahaha~ We do love this dish, but we had to be careful for what praises we give her ever since… 😉 Hehe~ Love you mom!

So, I seriously don’t remember how many times I’ve had this dish, but it’s definitely one of my favorite dishes from mom. 🙂

Ingredients for Pressure Cooker Chinese Braised Beef Shank


Make this delicious Chinese Braised Beef Shank Recipe in the Pressure Cooker with homemade Chinese Master Stock 滷水汁! This flavorful and tender beef makes a great chilled appetizer or a warm main dish.

Tool for Pressure Cooker Chinese Braised Beef Shank


Instructions for Pressure Cooker Chinese Braised Beef Shank


Make this delicious Chinese Braised Beef Shank Recipe in the Pressure Cooker with homemade Chinese Master Stock 滷水汁! This flavorful and tender beef makes a great chilled appetizer or a warm main dish.

Step 1
Clean the Beef


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.

Step 2
Pressure Cook the Beef


Place all the ingredients in the pressure cooker.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 35 minutes, then
  • Pressure Release Method: Natural Release

Open lid.

Step 3
Chill the Beef


*Pro Tip: This dish is meant to be served after being chilled.

Set aside 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).

Step 4
Serve


Slice it thinly, garnish with chopped green onions, and serve!

Make this delicious Chinese Braised Beef Shank Recipe in the Pressure Cooker with homemade Chinese Master Stock 滷水汁! This flavorful and tender beef makes a great chilled appetizer or a warm main dish.

Tips for Pressure Cooker Chinese Braised Beef Shank Recipe


1. Buying Beef Shank: If you can’t find beef shank without bones attached, try to get them from an Asian super market.

2. Chilling in the Fridge: This dish is meant to be served as a chilled appetizer or main dish. So, after pressure cooking, set it aside to cool down, then chill it in the fridge. Chill it by submerging it in the Master Stock (as shown in the picture below) for at least 4 hours. It’s best to chill it overnight.

However, you can eat it warm too as it’s still delicious that way. Just a side note that it’s easier to slice when the beef shank is chilled.

chinese-braised-beef-shank-pressure-cooker-braise-master-stock3. Master Stock: Don’t throw away the master stock after using it to braise the meat. The flavors will just get better next time you cook with it.

4. Freeze the Master Stock: After using the stock, strain and set the stock aside to cool, then chill overnight in the fridge. When the fat rises to the top and form a layer of gel, skim it off, then freeze it for next use. A more convenient method is to use a fat separator to remove the fat, then freeze it.

5. Master Stock Storage Duration: You can store the stock in the fridge for 3 days or freeze it for up to 3 months.Now it’s YOUR turn to take out your pressure cooker and make some Pressure Cooker Chinese Braised Beef Shank!

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5.0 from 1 reviews
Pressure Cooker Chinese Braised Beef Shank
 
Prep
Cook
Total
 
Make this delicious Chinese Braised Beef Shank Recipe with homemade Chinese Master Stock 滷水汁. This flavorful & tender beef makes a great chilled appetizer or a warm main dish.
Author:
Recipe type: Appetizer, Dinner, Lunch, Main Course, Meat, Intermediate
Cuisine: Chinese
Serving: 2 - 4
Ingredients
Instructions
  1. Clean the Beef: 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. We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
  2. Pressure Cook the Beef: Place all the ingredients in the pressure cooker. Close lid and cook at High Pressure for 35 minutes, then Natural Release.
  3. Chill the Beef: This dish is meant to be served after being chilled. Set aside 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).
  4. Serve: Slice it thinly, garnish with chopped green onions, and serve!
Notes
Storage Duration: Store the beef shank for up to 2 to 3 days in the fridge or freeze it without the liquid for up to 1 month.

Looking for more beef recipes? Don’t miss our Easy Beef and Broccoli Stir Fry.
Make this delicious Chinese Braised Beef Shank Recipe in the Pressure Cooker with homemade Chinese Master Stock 滷水汁! This flavorful and tender beef makes a great chilled appetizer or a warm main dish.

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Thea
User
Thea

I know you recommended against it but I made it with flank steak (couldn’t find beef shank) and it turned out awesome! Thinly sliced after grilling was perfect

Thea
User
Thea

I just made the master stock and it smells lovely. Could I use this for thinly sliced flank steak and if so would I marinade before grilling the steak or after? Like so many others I wish you’d post more recipes using this stock, I’m excited about it!! Thank you for so many amazing recipes, you are my go-to place for all things IP.

Kim
User
Kim

How many times can you re-use the master stock?

Thanks.

Sandrine
User
Sandrine

Hi Amy & Jacky, The Hmart by me often only have 1.5 lb or 2 lb beef shanks. Last week, I cooked 1.5 lb beef shank with a hot cook master stock as I just finished making it. With HP 35 and NR overnight(it was midnight had to go to bed). The shank was still hard on the side that is not sitting in the master stock. I put it back and half the time of HP 35mins so I did HP 17 mins and NR. However, the shank was slice-able after a night of soaking in the master stock… Read more »

Angie
User
Angie

Hi Amy and Jacky,

Soooo excited to have found your webpage!!!
Just a quick question, if I double up the portion of the ribs, does it apply to the volume of master stock as well?

Thank you!

Irene
User
Irene

I have a 3 lb piece of beef shank that I want to try this recipe with. Do you recommend cutting in half and tripling the master stock recipe? Would the cook time also need to be adjusted? Thanks!

Em
User
Em

If I use a store bought 滷水汁. Is it still 1.5 cup from the bottle or diluted to 1.5 cup?

Perry Wong
User
Perry Wong

How much master sauce do I need? Just enough to cover the shanks? Thanks

Perry Wong
User
Perry Wong

Sorry, just noticed it says 1 1/2 cup somewhere on the page. The page is very confusing, lot of stuff going on but that’s understood, you shouldn’t do this for free.

Perry Wong
User
Perry Wong

Hi Jacky, thanks for putting up all these nice recipes, most of them are to our liking (啱口味), will probably try most of them. Cheers

Perry

Ken
User
Ken

How do you reuse the master sauce? How do you adjust the recipe with the reused sauce so that it will not end up too salty?

Allen
User
Allen

I always wondered how they made this meat when I saw it at the asian store and now I know thanks to your site. I made the master stock last night along with the beef shank marinating over night and turned out great! Thank you!

-Allen

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