Braised Beef Recipe

By Souped Up Recipes · 180 min

Ingredients

Instructions

1. Blanch the beef neck bones: cover them with cold water in a pot with the leek green parts, ginger slices and a drizzle of Shaoxing wine. Bring to a boil, skim off the foam, and discard the water.
2. Transfer the blanched beef neck to an Instant Pot.
3. Slice the leek white part and 1 to 2 inches of ginger, slightly crush 6 to 8 garlic cloves, and prepare the spices: 2 bay leaves, 1 star anise, 1 cinnamon stick, 1/2 tsp fennel seeds, 1/2 tbsp Sichuan peppercorns, 1 small cardamom, 1/4 nutmeg and 1 piece of dried tangerine peel.
4. Caramelize 2 tbsp sugar in a drizzle of oil until dark amber and bubbling. Add the aromatics and spices and stir for a couple of minutes until fragrant. Pour in some boiling water, stir, turn off the heat, and pour this into the Instant Pot.
5. Combine 3 tbsp soybean paste, 1 tbsp hoisin sauce, 1 tbsp sweet flour paste, 2 tbsp fermented bean curd sauce, 3 tbsp soy sauce and 1 1/4 tsp salt in a bowl.
6. In the same wok, heat a drizzle of oil, add the sauce mixture on low heat and stir constantly for a few minutes until it thickens slightly. Add some water, mix well, bring to a boil, turn off the heat, and pour into the Instant Pot.
7. Check that the liquid just covers the beef neck, adding more water if needed (the video used 4.5 cups in total) and adjusting the salt.
8. Seal the Instant Pot and cook on the stew setting for 40 minutes. Allow time for pressurizing and natural release, about 1 hour in total.

Summarized from Souped Up Recipes's video. Watch it for the details.

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