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.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. 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

  2. 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.

    1. Hi Thea,

      Thank you so much for your kind words on the recipe 🙂

      This is probably not too ideal for steak.

      Have fun cooking & please take care
      Jacky

    1. Hi Kim,

      thank you for your question 🙂

      You can re-use it and then freeze it for as many time as you like. From time to time, you will have to add more spice and soy sauce as the meat moisture will dilute the flavor.

      Please take care & have fun cooking
      Jacky

  3. 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 but dry. I am not sure how much time I should have increased or I thought keeping the same time would have worked but didn’t. Not sure it was a bigger piece of meat or because my master stock was still hot.
    I want to make it again think week as I have frozen the master stock.

    can you please tell me for 1.5 lbs or 2 lbs how long should I HP it for?
    maste stock will be HP 10 from frozen & QR.

    I am still new at IP and have a huge learning curve. I appreciate every bit of help you can give me or have given me.
    Thanks!

    1. Hi Sandrine,

      Once again, thank you for your questions and kind words 🙂

      I would recommend cutting the beef shank in half and keep the same cooking time.

      For hot master stock, you will want to increase the cooking time by 2 minutes to compensate for the shorter get up to pressure time.

      Take care!
      Jacky

  4. 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!

    1. Hi Angie,

      Welcome to our site and thank you for your question 🙂

      The volume of master stock can stay the same.

      Take care & have fun cooking
      Jacky

  5. 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!

    1. Hi Irene 🙂

      It will depend on how thick it is.
      Yes you may want to cut it into half so it has more surface area for the master stock.

      The cooking time should be the same!

      Have a wonderful weekend
      Jacky

    1. 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.

    2. Hi Perry,

      Glad you found it. Sorry for the confusion.
      There is a Jump to Recipe button on the top of every recipes so you can jump right to the recipe card.

      Thank you so much for your feedback on the pages as we are always looking for ways to improve.

      Take care & have fun cooking
      Jacky

    3. 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

  6. 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?

    1. Hi Ken,

      thank you for your question 🙂

      We usually place the frozen master sauce into the pressure cooker and bring it to a boil first.

      Different types of meat will change the flavor profile of the sauce. To adjust the sauce, please taste and add more spices/soy sauce accordingly.

      take care & have fun cooking
      Jacky

  7. 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

  8. When I did the initial boil, the shank predictably shrank and the thickness increased, so that the master stock covered only maybe the bottom 1/4 (or less) of the meat. I used the Instant Pot and adjusted the time to 45 min but it still wasn’t tender enough yet. Perhaps the diameter of my pot is larger and the liquid spread out more? The master stock flavor is delicious!

    1. Hi Janice, thank you for your comment and using our recipe :)!

      More liquid will not make the beef shank more tender as pressure cooker breaks down the meat fibers with both it’s high temperature liquid and steam.

      If the beef shank came out moist, but not tender, it means the beef shank is not cooked long enough.

      If the beef shank came out dry and not tender, it means the beef shank is overcooked.

      The only way to fix overcooked meat is to cook it longer to break down all the fibers to make it dry but tender.

      Have fun cooking :)!
      Jacky

  9. Thanks for your recipe! I have a question. 1.5 cups of liquid wasn’t enough to cover the beef shank. Is that what you experienced? It seems like the liquid is there to steam the meat, but the flavor won’t soak in until you submerge it in the master stock?

    1. Hi Janice,
      thank you for your comment and question 🙂
      Since a large pot of liquid will take a long time to get up to pressure and natural release,
      we often use a technique called braising (partially submerge) than boiling (full submerge) as it is more suitable in the pressure cooker.

      Yes, about half of the flavor will come from soaking the beef shank in the master stock 🙂

      Have fun cooking!
      Jacky

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