Beef Chuck Stew Chinese Pressure Cooker

An easy Instant Pot braised beefiness recipe that creates melt-in-your-rima oris beef with a rich, well-rounded sauce that is very fragrant. Make it alee of fourth dimension and enjoy information technology throughout the week!

The Instant Pot is a perfect appliance for cooking ingredients that require a long cooking time, such as beans and meat. For dishes such as braised beef, information technology reduces hours of cooking into i hour (or less, depending on the cut you lot employ) and creates a great outcome. Today I want to introduce this Chinese braised beef that y'all can make in the Instant Pot.

Why this recipe

• It'southward easy to ready and only requires 15 minutes of agile cooking time.
• At that place's no browning required! Information technology will make the cooking much easier and less messy.
• I'll introduce a cloak-and-dagger sauce to make your braised beef immediately even tastier.
• The finished dish is very well balanced and rich with buttery tender meat.

Which cut of beef to utilise

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

• My personal favorite cutting is shin bones. Shin bones contain a lot of collagen betwixt the lean meat. It will become super tender after cooking and taste heavenly.
• Fat brisket is great, besides, and it'south normally less expensive. The layer of fat volition protect the lean meat, so the meat will exist super tender after braising.
• Beefiness neck bones are another good option. The meat and broth will exist extra flavorful, simply volition yield less meat since it's generally os.
• Chuck is another skillful option and requires less cooking time, even though it's on the leaner side compared to the other cuts.

NOTE: Avoid stew meat when possible. It'southward usually very lean and cut unevenly, so information technology isn't suitable for braising.

In this recipe I used a VERY fatty cutting 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 ane affair that matters most. The fat will protect the lean meat from drying out during cooking, producing an actress tender result.

Y'all will come across that the cut of brisket I used is super fatty.

• I carve up the meat down the eye of the fat layer, and then the lean meat would have some fat fastened.
• Then I cut the meat into ii" (v cm) chunks, as evenly as I could.

A lot of the fat volition melt away during the cooking. Simply don't worry. You can easily skim the oil off the liquid once you're done cooking. If you exercise not similar the fatty attached to the lean meat, simply trim information technology off of the cooked beef.

Secret sauce

Chee Hou Sauce (柱候酱, Zhu Hou Jiang), or Chou Hou Sauce, is a thick night brownish sauce that is made with soybeans, ginger, garlic, carbohydrate, and sesame seeds. It is somewhere between the gustatory modality of oyster sauce and hoisin sauce, with a savory essence that is lightly sugariness. It'due south a sauce that'south commonly used in Cantonese cuisine, especially for braising beef brisket.

We tested the Instant Pot braised beef with and without the sauce. We constitute that the version with the sauce has a much better aroma and is more well-rounded in season.

You tin can easily find Chee Hou Sauce in Asian markets sauce aisle or on Amazon.

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

TIP: Have leftover Chee Hou sauce once you cooked this recipe? Check out my super like shooting fish in a barrel 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 beef is so like shooting fish in a barrel. In that location are only two steps:

(1) Blanch the beef

• Eddy the beef with aromatics.
• Skim off the foam.
• Allow it cook for 10 minutes.
• Rinse the beefiness to remove any excess foam.

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

NOTE: I did this step in a separate pot. But y'all can do it in the Instant Pot likewise.

(two) Set up the Instant Pot

• Saute the aromatics to release their fragrance.
• Add everything, gear up the timer, and wait.
• The beefiness will be done in i 60 minutes (or less, depending on the cutting yous apply)

How to serve

I highly recommend making the braised beefiness ahead of time and letting it sit in the refrigerator overnight before eating it. The sauce will have a rounder taste and the meat will exist more flavorful.

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

You can besides use some of the braising liquid to cook veggies, such as napa cabbage, daikon radish, cauliflower, infant bok choy, and broccoli.

Making a counterbalanced meal couldn't be easier!

More delicious Instant Pot recipes

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

If you requite this recipe a endeavour, let the states know! Go out a comment, rate it (in one case y'all've tried it), and take a flick and tag information technology @omnivorescookbook on Instagram! I'd love to meet what you come upward with.

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Instant Pot Braised Beefiness (Chinese-Fashion)

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

Course: Main

Cuisine: Chinese

Keyword: instant pot

Prep Time: 10 minutes

Melt Time: one hr 20 minutes

Full Fourth dimension: 1 hour thirty minutes

• two.5 to three lbs (1 to 1.ii kg) brisket , cut into 2" (5 cm) chunks (neck bone, shin bone, or chuck)

Blanching

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

Braising

• 1 tablespoon peanut oil
• 2 " (five cm) ginger , cut to think strips
• ii cloves garlic , smashed
• 2 star anise pods
• 1 cinnamon stick
• i/iv cup Shaoxing wine (or dry sherry)
• ii tablespoons soy sauce
• 1 tablespoon dark soy soy
• one tablespoon Chee Hou sauce (or oyster sauce)
• 1 tablespoon saccharide
• three/4 cup reserved blanching broth

• Add the beef and half dozen cups of water into a medium-sized pot. Add all the ingredients listed nether "Blanching" above. Heat over medium-high heat until boiling. Turn to medium heat. Skim abroad whatever brown foam that rises to the acme, until the broth runs articulate, x minutes or so. (*Footnote 1)

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

• Turn on the Instant Pot's "Saute" function. Allow information technology heat upwards until it shows "HOT".

• Add the oil, ginger, garlic, star anise, and cinnamon stick. Saute until the ginger and garlic begin to chocolate-brown, 2 minutes or so.

• Add the Shaoxing wine. Scrape off whatever chocolate-brown bits from the bottom of the pot using a wooden spatula.

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

• Add together the blanched beef and stir. Adapt the beefiness into an even layer.

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

• In one case the Instant Pot is washed cooking, let it release the pressure naturally.

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

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

• Serve the beefiness hot over steamed rice as a chief class.

1. You can practise this step directly in the Instant Pot, besides. Nevertheless, I prefer to blanch the beef on the stove top considering information technology's easier to control the heat.
2. Yous only need 3/4 of a cup blanching liquid in this recipe. Y'all can also reserve the remainder of the liquid to use as beefiness stock in the time to come. I recommend using the liquid to brand braised daikon radish with minced pork (use it in place of the chicken broth).
3. If you lot're using a fat cut of beefiness, y'all might want to skim the floating oil from the tiptop of the goop. You can do this with a ladle in one case y'all're washed cooking. For a improve result, you can arctic the beef in the fridge so the fatty will congeal into a solid layer on top. Then you tin can hands remove the fat.

Serving: i serving , Calories: 290 kcal , Carbohydrates: 1.9 one thousand , Protein: 43.seven m , Fatty: x.vii g , Saturated Fatty: iii.six g , Cholesterol: 127 mg , Sodium: 391 mg , Potassium: 599 mg , Sugar: 1.vi thou , Calcium: 3 mg , Iron: 27 mg

Lilja Walter is a role 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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