Instant Pot Chinese Braised Beef Shank
This easy recipe for Instant Pot Braised Beef Shank yields a tender, flavorful meat that can be paired with noodles, rice or in Chinese Green Onion Pancake Beef Rolls.
Servings 12
Calories 56kcal
Ingredients
- 1 ½ lbs beef shank or beef digital muscle
- ½ C water
- 1 C Chinese master stock
Instructions
- Clean and trim the beef shank.
- Place the beef shank in a large pot of water and bring it up to a rolling boil for about 10 minutes.
- You'll start to see lots of impurities float to the top.
- Drain the beef shank into a colander and give it a good rinse under cold water, removing the impurities and scum.
- Transfer the beef shank into the Instant Pot liner.
- Add ½ C water and 1 C Chinese master stock.
- Place the lid on, set the vent to SEALING and set to MEAT 35 minutes at HIGH PRESSURE.
- Let pressure naturally release, and test to see if the meat is tender.
- Transfer meat and stock to a bowl or container.
- Let cool and cover.
- Place into the fridge to chill completely.
- Once chilled, remove meat and slice thinly.
- Serve chilled or slightly warmed.
Nutrition
Calories: 56kcal | Carbohydrates: 1g | Protein: 10g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 1163mg | Potassium: 175mg | Fiber: 0.2g | Sugar: 0.3g | Calcium: 11mg | Iron: 1mg