Beef Heel Recipe Asian Beef Heel Recipe

An easy Instant Pot braised beef recipe that creates melt-in-your-mouth beef with a rich, well-rounded sauce that is very fragrant. Arrive ahead of time and savor it throughout the week!

The Instant Pot is a perfect appliance for cooking ingredients that crave a long cooking time, such every bit beans and meat. For dishes such as braised beef, information technology reduces hours of cooking into one hour (or less, depending on the cut yous use) and creates a great effect. Today I want to innovate this Chinese braised beef that yous can brand in the Instant Pot.

Why this recipe

• It's piece of cake to prepare and just requires 15 minutes of agile cooking time.
• In that location'southward no browning required! It will make the cooking much easier and less messy.
• I'll introduce a secret sauce to brand your braised beef immediately even tastier.
• The finished dish is very well counterbalanced and rich with buttery tender meat.

Which cut of beef to use

The dominion of thumb when braising beef is to use a well-marbled and fat cut. The more fatty it contains, the more tender the meat volition become.

• My personal favorite cutting is shin bones. Shin bones contain a lot of collagen between the lean meat. It will become super tender after cooking and taste heavenly.
• Fatty brisket is great, too, and it'southward usually less expensive. The layer of fat will protect the lean meat, so the meat volition be super tender after braising.
• Beef neck bones are another good option. The meat and goop will be extra flavorful, but will yield less meat since it'due south mostly bone.
• Chuck is another good choice and requires less cooking time, even though it'southward on the leaner side compared to the other cuts.

Notation: Avoid stew meat when possible. It's unremarkably very lean and cutting unevenly, and so it isn't suitable for braising.

In this recipe I used a VERY fat cut of brisket, due to the availability at my local market.

How to cut beef for braising

Practise Not trim off the fat. That's the one affair that matters about. The fatty will protect the lean meat from drying out during cooking, producing an extra tender event.

You will meet that the cut of brisket I used is super fatty.

• I split the meat down the middle of the fat layer, so the lean meat would take some fat attached.
• Then I cut the meat into 2" (5 cm) chunks, as evenly as I could.

A lot of the fatty will melt away during the cooking. But don't worry. Yous can hands skim the oil off the liquid once you're washed cooking. If you practise not like the fat attached to the lean meat, simply trim information technology off of the cooked beefiness.

Secret sauce

Chee Hou Sauce (柱候酱, Zhu Hou Jiang), or Chou Hou Sauce, is a thick dark brown sauce that is made with soybeans, ginger, garlic, carbohydrate, and sesame seeds. It is somewhere between the taste of oyster sauce and hoisin sauce, with a savory essence that is lightly sweet. It's a sauce that's ordinarily used in Cantonese cuisine, peculiarly for braising beef brisket.

We tested the Instant Pot braised beef with and without the sauce. Nosotros found that the version with the sauce has a much improve aroma and is more well-rounded in flavor.

You lot can easily detect Chee Hou Sauce in Asian markets sauce aisle or on Amazon.

Note: If you do not have that sauce, oyster sauce is the all-time replacement.

TIP: Have leftover Chee Hou sauce once you cooked this recipe? Check out my super easy Choy Sum with Garlic Sauce, that uses Chee Hou sauce to create a scrumptious side dish in no time!

Cooking process

Cooking Instant Pot braised beefiness is so piece of cake. In that location are simply two steps:

(1) Flinch the beefiness

• Boil the beefiness with aromatics.
• Skim off the foam.
• Let information technology cook for 10 minutes.
• Rinse the beefiness to remove any excess cream.

This process will remove the impurities from the beef and create a clear broth at the same time. You will use some of the blanching liquid in the cooking, and you can reserve the residuum to use as beefiness stock.

Note: I did this stride in a separate pot. But you lot can practice it in the Instant Pot every bit well.

(two) Gear up the Instant Pot

• Saute the aromatics to release their fragrance.
• Add everything, set the timer, and wait.
• The beef volition exist washed in ane hour (or less, depending on the cut you use)

How to serve

I highly recommend making the braised beef ahead of time and letting information technology sit in the fridge overnight before eating it. The sauce will have a rounder taste and the meat will be more than flavorful.

I savour serving the beef with the sauce on steamed rice with a side of steamed veggies. The veggies volition sense of taste great dipped in the braising sauce.

You can also use some of the braising liquid to melt veggies, such as napa cabbage, daikon radish, cauliflower, baby bok choy, and broccoli.

Making a balanced meal couldn't exist easier!

More delicious Instant Pot recipes

• Instant Pot Black Beans (5-Ingredient, Vegan)
• Instant Pot Chinese Sausage Rice
• Instant Pot Pork Ribs (Chinese-Way)
• Instant Pot Oxtail Soup
• Asian-Style Instant Pot Pulled Pork

If yous requite this recipe a try, allow us know! Go out a comment, charge per unit it (one time you've tried it), and take a flick and tag it @omnivorescookbook on Instagram! I'd dear to see what you come with.

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Instant Pot Braised Beef (Chinese-Style)

An easy Instant Pot braised beef recipe that creates melt-in-your-mouth beef with a rich, well-rounded sauce that is very fragrant. Make it ahead of time and bask it throughout the week!

Class: Main

Cuisine: Chinese

Keyword: instant pot

Prep Fourth dimension: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

• 2.5 to three lbs (one to i.2 kg) brisket , cut into 2" (five cm) chunks (neck os, shin bone, or chuck)

Blanching

• 2 " (5 cm) ginger , sliced
• 1 cinnamon stick
• 2 star anise pods

Braising

• 1 tablespoon peanut oil
• 2 " (5 cm) ginger , cut to think strips
• 2 cloves garlic , smashed
• 2 star anise pods
• 1 cinnamon stick
• ane/4 cup Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce
• 1 tablespoon nighttime soy soy
• 1 tablespoon Chee Hou sauce (or oyster sauce)
• ane tablespoon sugar
• 3/iv cup reserved blanching broth

• Add together the beef and half-dozen cups of water into a medium-sized pot. Add together all the ingredients listed under "Blanching" above. Heat over medium-high oestrus until boiling. Turn to medium oestrus. Skim away any chocolate-brown foam that rises to the top, until the broth runs clear, 10 minutes or so. (*Footnote 1)

• Transfer the blanched beefiness to a colander and reserve the braising liquid (*Footnote 2). Run tap water over the beefiness and shake the beef, to rinse off whatever residue.

• Turn on the Instant Pot's "Saute" function. Let it oestrus up until information technology shows "HOT".

• Add the oil, ginger, garlic, star anise, and cinnamon stick. Saute until the ginger and garlic begin to brownish, ii minutes or so.

• Add together the Shaoxing wine. Scrape off any dark-brown bits from the lesser of the pot using a wooden spatula.

• Add all the "Braising" ingredients above and stir to mix well.

• Add the blanched beefiness and stir. Arrange the beef into an fifty-fifty layer.

• Seal the Instant Pot and make sure the valve lock is on. Gear up to "Manual" at "High Pressure". Set up the timer for 60 minutes if using brisket, 50 minutes for cervix bones and shin bones, and 40 minutes for chuck.

• Once the Instant Pot is done cooking, let it release the pressure naturally.

• Open the Instant Pot and stir the beef with the broth. (*Footnote 3)

• The beef is set up to serve now. For a better event, permit the beef sit in the braising liquid the fridge overnight, so the seasonings will round out more and the beef will be more flavorful.

• Serve the beef hot over steamed rice every bit a main course.

1. You lot can do this pace directly in the Instant Pot, as well. However, I prefer to blanch the beefiness on the stove meridian because it'south easier to command the heat.
2. Y'all merely demand 3/four of a cup blanching liquid in this recipe. You can too reserve the rest of the liquid to use equally beef stock in the future. I recommend using the liquid to brand braised daikon radish with minced pork (utilise it in identify of the chicken broth).
3. If yous're using a fatty cut of beefiness, y'all might want to skim the floating oil from the top of the broth. Yous tin do this with a ladle once you're washed cooking. For a better issue, yous can arctic the beef in the fridge so the fat will congeal into a solid layer on top. Then yous can easily remove the fat.

Serving: 1 serving , Calories: 290 kcal , Carbohydrates: 1.nine 1000 , Poly peptide: 43.7 g , Fat: 10.vii g , Saturated Fat: 3.6 g , Cholesterol: 127 mg , Sodium: 391 mg , Potassium: 599 mg , Sugar: 1.6 g , Calcium: 3 mg , Fe: 27 mg

Lilja Walter is a part of the Omnivore's Cookbook team who work with Maggie closely to develop and test this recipe.

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Source: https://omnivorescookbook.com/instant-pot-braised-beef/

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