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Pressure Cooker Braised Beef (Tender & Fall-Apart)
The beef turns out incredibly tender and melt-in-your-mouth: just make sure not to add or replace water while cooking, whether you’re using a cast-iron pot or a pressure cooker—use enough water from the start. If you go with a cast-iron pot, set it on medium heat and keep it steady without adjusting the flame throughout […]
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pressure Cooker Braised Beef (Tender & Fall-Apart)
| Ingredient | Amount |
|---|---|
| beef (brisket or chuck) | 2 as needed |
| light soy sauce | 6 as needed |
| dark soy sauce | 3 as needed |
| Shaoxing cooking wine | 3 as needed |
| salt | 1 as needed |
| rock sugar | 2 as needed |
| scallion | 1/2 |
| garlic | 8 as needed |
| ginger | 6 as needed |
| bay leaves | 3 as needed |
| cinnamon stick | 1 as needed |
| star anise | 2 as needed |
| cloves | 2 as needed |
| dried chili peppers | to taste |
- beef (brisket or chuck)2 as needed
- light soy sauce6 as needed
- dark soy sauce3 as needed
- Shaoxing cooking wine3 as needed
- salt1 as needed
- rock sugar2 as needed
- scallion1/2
- garlic8 as needed
- ginger6 as needed
- bay leaves3 as needed
- cinnamon stick1 as needed
- star anise2 as needed
- cloves2 as needed
- dried chili peppersto taste
Cooking StepsHow to cook Pressure Cooker Braised Beef (Tender & Fall-Apart) step by step
-
Step 1Prepare ginger slices, garlic cloves, and scallion segments. Cut the beef into 2 cm cubes.
-
Step 2Soak the beef in cold water for 30 minutes to draw out blood (for halal preparation, use fresh beef without soaking — the blood adds richness. Adjust based on your preference.)
-
Step 3Prepare the spices. Cloves are key — use just 2 pieces, they make the beef incredibly aromatic.
-
Step 4Place the soaked beef in a pot with enough cold water — add enough at once, do NOT add water later! Add scallion segments, ginger slices, and 3 tbsp Shaoxing wine to remove any gamey flavor.
-
Step 5Once the water boils, skim off the foam with a spoon.
-
Step 6Transfer everything (meat and broth) to a pressure cooker. Add all the seasonings and spices. Note: add fresh ginger, scallion, and garlic cloves again for aroma. Pressure cook for 50 minutes. (Works the same with a regular pot or pressure cooker.)
-
Step 7Done! Rich, fragrant, tender and fall-apart beef ready to serve.
Pressure Cooker Braised Beef (Tender & Fall-Apart)
The beef turns out incredibly tender and melt-in-your-mouth: just make sure not to add or replace water while cooking, whether you’re using a cast-iron pot or a pressure cooker—use enough water from the start. If you go with a cast-iron pot, set it on medium heat and keep it steady without adjusting the flame throughout […]
Ingredients
- 2 as needed beef (brisket or chuck)
- 6 as needed light soy sauce
- 3 as needed dark soy sauce
- 3 as needed Shaoxing cooking wine
- 1 as needed salt
- 2 as needed rock sugar
- 1/2 scallion
- 8 as needed garlic
- 6 as needed ginger
- 3 as needed bay leaves
- 1 as needed cinnamon stick
- 2 as needed star anise
- 2 as needed cloves
- to taste dried chili peppers
Instructions
-
Prepare ginger slices, garlic cloves, and scallion segments. Cut the beef into 2 cm cubes.
-
Soak the beef in cold water for 30 minutes to draw out blood (for halal preparation, use fresh beef without soaking — the blood adds richness. Adjust based on your preference.)
-
Prepare the spices. Cloves are key — use just 2 pieces, they make the beef incredibly aromatic.
-
Place the soaked beef in a pot with enough cold water — add enough at once, do NOT add water later! Add scallion segments, ginger slices, and 3 tbsp Shaoxing wine to remove any gamey flavor.
-
Once the water boils, skim off the foam with a spoon.
-
Transfer everything (meat and broth) to a pressure cooker. Add all the seasonings and spices. Note: add fresh ginger, scallion, and garlic cloves again for aroma. Pressure cook for 50 minutes. (Works the same with a regular pot or pressure cooker.)
-
Done! Rich, fragrant, tender and fall-apart beef ready to serve.
