Chinese Braised Beef shank recipe

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.

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.

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 Chinese Braised Beef Shank in Pressure Cooker Recipe

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

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.

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.