Chapter III · Beef·Chinese
Soy beef shank
tendon-silk, shreddable. soy-star-anise. 5 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 55 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
2.5 lb (1.1 kg) cross-cut beef shank | Cut | High Pressure 55 min | Full NR ~35 min | ||
8 slices (40 g) ginger, smashed | |||||
4 (40 g) scallion whites | |||||
1/3 cup (80 mL) soy sauce | Sauce | ||||
1 Tbs (15 mL) dark soy | |||||
1/4 cup (60 mL) Shaoxing wine | |||||
2 Tbs (24 g) rock sugar | |||||
3/4 cup (180 mL) water | |||||
2 pods + 1 stick star anise + cinnamon stick | Layer | ||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 55 min · Full Natural Release
Cut
- 2.5 lb (1.1 kg)·cross-cut beef shank
- 8 slices (40 g)·ginger, smashed
- 4 (40 g)·scallion whites
Sauce
- 1/3 cup (80 mL)·soy sauce
- 1 Tbs (15 mL)·dark soy
- 1/4 cup (60 mL)·Shaoxing wine
- 2 Tbs (24 g)·rock sugar
- 3/4 cup (180 mL)·water
Layer
- 2 pods + 1 stick·star anise + cinnamon stick
Pressure
High Pressure 55 min
Release
Full natural release, about 35 min
Slice against the grain after NR. The tendon should go translucent, not rubbery.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Taiwanese beef noodle broth
tendon-silk, spicy-aromatic
Shares beef-shank, soy, star-anise — doubanjiang-star-anise, tendon-silk, spicy-aromatic instead of soy-star-anise.
doubanjiang-star-anise·1 hr 48 min in the pot·5 servings
Short rib nimono
bone-slipping, gelatinous
Shares soy, ginger — soy-dashi, bone-slipping, gelatinous instead of soy-star-anise.
soy-dashi·1 hr 35 min in the pot·4 servings
Oxtail nimono
gelatinous, bone-slipping
Shares soy, ginger — soy-dashi, gelatinous, bone-slipping instead of soy-star-anise.
soy-dashi·1 hr 43 min in the pot·4 servings