Taiwanese Style Braised Beef

Taiwanese Style Braised Beef

Cold days and cold nights have me thinking about food more so then ever before.  There are times that I am just craving for something with rice or noodles with bold flavors that explode in your mouth with each and every single bite.  This past weekend, my wife and me made a quick and easy pressure cooker recipe version of a very popular dish originating from Taiwan called Taiwanese braised beef.  If you love beef and also love bold flavors, this recipe will absolutely fit the bill to perfection. I realize that some of the ingredients may not be easily accessible so I have included some links for you to order them online. For the sake of convenience we used a spice pack as one of the ingredients in this dish but if you cant find it, we have broke down how you can make your own spice bag with cheese cloth and kitchen twine.

Usually this recipe is done on a stove top for hours and we experimented with creating a pressure cooker recipe version of this Taiwanese braised beef that is easy to make.  One that you can do some minor prep work and basically set it and forget it in the pressure cooker. You can pick up one of these Instant Pot Pressure Cooker, 6-Quart 1000-Watt at Amazon.com if you do not currently own one.

Patience pays, I strongly recommend that you should wait at least 3 days before eating this meal because the flavors will really soak in to the beef much more. Serve this over rice or with noodle soup and you got yourself a fantastic tasty meal!

Ingredients:

2-3 lbs. boneless beef shank

1/2 white onion or 1 white onion for 3 lbs of shank (chopped)

5 pieces ginger (thinly slices)

3 stalks scallions (cut)

3-4 cloves garlic (peeled)

3 tbsp. Chili Bean Sauce (or broad bean paste with chili / 辣豆瓣酱)

3 tbsp. soybean paste

1 tbsp. ketchup

2 tbsp. dark soy sauce

2 tbsp Chinese cooking rice wine

5-6 star anise (needed if using store bought spice packet)

1 tsp. Sichuan peppercorn (needed if using store bought spice packet)

3 cups of water (more importantly, enough to just cover the beef)

1 spice pack (or make your own consisting of 1 cinnamon stick, 6 star anise, 1/2 tsp – 1 tsp sand ginger powder, 1 black cardamom, 4-5 green cardamom, 5 whole allspice, 1 tsp. sichuan peppercorn, 5 pieces of cloves,1 tsp. fennel seed, 3 dried bay leaves, 1-2 Chinese licorice)

Taiwanese Style Braised Beef

Directions:

*Tips* If your pressure cooker doesn’t have a saute option, then you may do steps 5-8 on separate pot or wok and then proceed to add the beef shank back into the pressure cooker after step 8.

1. Cut the beef shank into approximately big 1-2 inch chunks.

Taiwanese Style Braised Beef

2. Prepare a pot or wok filled with cold water. Then proceed to place the beef shank into the water and turn stove on high heat to bring water to a boil.

Taiwanese Style Braised Beef

3. Once water is boiling, let the beef shank blanch for 2-3 minutes.  This process will push out all the impurities of the beef.  You don’t want this foaming stuff to be in your braise beef.

Taiwanese Style Braised Beef

4. Drain beef shank and rinse with cold water thoroughly for at least a good minute.

Taiwanese Style Braised Beef

5. Assuming your pressure cooker has a saute option, use this option and add 1-1/2 tbsp oil. Proceed to saute white onions, scallions, ginger, star anise and 1 tsp. Sichuan peppercorn and garlic cloves until fragrant.

Taiwanese Style Braised Beef

6. Add in 3 tbsp. broad bean paste with chili, 3 tbsp. soybean paste, 1 tbsp. ketchup, 2 tbsp. dark soy sauce and 2 tbsp Chinese cooking rice wine.  Stir all ingredients together.

Taiwanese Style Braised Beef

7. Add the beef shank set aside from earlier.

Taiwanese Style Braised Beef

8.  Stir and mix beef shank thoroughly until it is covered completely in the sauce.

Taiwanese Style Braised Beef

9. Add 3 cups of water or more importantly, just enough water to cover the beef shank and add in the spice pack.

Taiwanese Style Braised Beef

10. Cover your pressure cooker with a lid and set the mode to meat stew option(or high pressure) and timer for 35 minutes. When the pressure cooker is finished, release steam and put the beef shank (along with all the liquid sauce everything else in the pot) in a container that you can freeze.

Taiwanese Style Braised Beef

11. Store beef shank in the freezer for at least 3 days before serving.  During the day of serving, take out the beef shank to thaw.  Then reheat on stove top and serve beef with rice or noodles in soup. Don’t forget to serve with some of the sauce as well. Enjoy!

Taiwanese Style Braised Beef

Taiwanese Style Braised Beef

Cold days and cold nights have me thinking about food more so then ever before. There are times that I am just craving for something with rice or noodles with bold flavors that explode in your mouth with each and every single bite. This past weekend, my wife and me made a quick and easy pressure cooker recipe version of a very popular dish originating from Taiwan called Taiwanese braised beef. If you love beef and also love bold flavors, this recipe will absolutely fit the bill to perfection.

Yield: 2-4 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Ingredients:

2-3 lbs. boneless beef shank

1/2 white onion or 1 white onion for 3 lbs of shank (chopped)

5 pieces ginger (thinly slices)

3 stalks scallions (cut)

3-4 cloves garlic (peeled)

3 tbsp. chili bean sauce (or broad bean paste with chili / 辣豆瓣酱)

3 tbsp. soybean paste

1 tbsp. ketchup

2 tbsp. dark soy sauce

2 tbsp Chinese cooking rice wine

5-6 star anise (needed if using store bought spice packet)

1 tsp. Sichuan peppercorn (needed if using store bought spice packet)

3 cups of water (more importantly, enough to just cover the beef)

1 spice pack (or make your own consisting of 1 cinnamon stick, 6 star anise, 1/2 tsp - 1 tsp sand ginger powder, 1 black cardamom, 4-5 green cardamom, 5 whole allspice, 1 tsp. sichuan peppercorn, 5 pieces of cloves,1 tsp. fennel seed, 3 dried bay leaves, 1-2 Chinese licorice)

Directions:

*Tips* If your pressure cooker doesn’t have a saute option, then you may do steps 5-8 on separate pot or wok and then proceed to add the beef shank back into the pressure cooker after step 8.

1. Cut the beef shank into approximately big 1-2 inch chunks.

2. Prepare a pot or wok filled with cold water. Then proceed to place the beef shank into the water and turn stove on high heat to bring water to a boil.

3. Once water is boiling, let the beef shank blanch for 2-3 minutes. This process will push out all the impurities of the beef. You don’t want this foaming stuff to be in your braise beef.

4. Drain beef shank and rinse with cold water thoroughly for at least a good minute.

5. Assuming your pressure cooker has a saute option, use this option and add 1-1/2 tbsp oil. Proceed to saute white onions, scallions, ginger, star anise and 1 tsp. Sichuan peppercorn and garlic cloves until fragrant.

6. Add in 3 tbsp. broad bean paste with chili, 3 tbsp. soybean paste, 1 tbsp. ketchup, 2 tbsp. dark soy sauce and 2 tbsp Chinese cooking rice wine. Stir all ingredients together.

7. Add the beef shank set aside from earlier.

8. Stir and mix beef shank thoroughly until it is covered completely in the sauce.

9. Add 3 cups of water or more importantly, just enough water to cover the beef shank and add in the spice pack.

10. Cover your pressure cooker with a lid and set the mode to meat stew option(or high pressure) and timer for 35 minutes. When the pressure cooker is finished, release steam and put the beef shank(along with all the liquid sauce everything else in the pot)in a container that you can freeze.

11. Store beef shank in the freezer for at least 3 days before serving. During the day of serving, take out the beef shank to thaw. Then reheat on stove top and serve beef with rice or noodles in soup. Don't forget to serve with some of the sauce as well. Enjoy!

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One Response to “Taiwanese Style Braised Beef”

  1. #
    1
    Judy Leung — February 9, 2015 @ 12:29 am

    yummy,I like to eat

    Reply

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