Braised beef (electric pressure cooker version)

Overview

The Chinese New Year is coming soon, braised vegetables are a must-have on every table, and braised beef is indispensable. Today I will teach you how to braise beef in an electric pressure cooker. As long as you have an electric pressure cooker, you can braise chewy and delicious beef, which can be used for entertaining guests at any time, which is more face-saving! If you want to know more about the food production process with pictures and texts, you can add and follow Ning You Tao's WeChat ID. Recipes will be updated every Wednesday, Friday and Sunday!

Tags

• cold dishes
• home cooking
• pregnant women
• winter recipes
• lunch
• famous dishes
• angelica dahurica
• beef tendon
• cao guo
• cinnamon
• old soy sauce
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• salt

Ingredients

Steps

1. 1 The most important thing about braised beef is the choice of beef ingredients. If you choose the wrong part of beef, the braised beef will taste like crumbs in your mouth and will have no chewy texture. The best part is the beef shank. The so-called shank is simply the meat of the calf close to the cow's hoof. The meat here has tendons, which makes it very chewy after being braised.

   

2. 2 Wash the beef shank you bought. There will be some septa in the beef shank. You can cut the beef lengthwise into uniformly sized beef pieces according to the separators.

   

3. 3 Look at the criss-crossing white lines inside the beef cubes, which are the chewy tendon parts after braised.

   

4. 4 Put the cut beef tendons into the electric pressure cooker.

   

5. 5 Take out the pre-prepared marinade. In fact, I don’t like to buy pre-packaged marinade packets. I like to ask the store near the market that specializes in seasoning to buy some ingredients for braised steak. It contains various star anise, cinnamon, bay leaves, cumin, grass fruit, angelica angelica, Sichuan pepper, etc., so I don’t need to buy them individually.

   

6. 6 Sprinkle an appropriate amount of marinade on the beef cubes. The amount of marinade should be roughly based on the amount of beef cubes, but it doesn't need to be particularly precise. Like I am used to, I put more star anise, cinnamon, cumin, and bay leaves, and I put less of the rest of the marinade.

   

7. 7 Pour in an appropriate amount of water, just enough to cover the beef, and then sprinkle in an appropriate amount of salt. Because it is a braised vegetable, it will take a longer time, so the amount of salt should not be too little, otherwise it will be difficult to store.

   

8. 8 Pour in an appropriate amount of dark soy sauce. Note that dark soy sauce should be used here, not light soy sauce. Light soy sauce cannot be colored and the stewed beef will not look good.

   

9. 9 Select the "Beef and Mutton" program of the electric pressure cooker and press the "Start" button to work by itself. The time for braised beef in my house is 60 minutes. (You can do anything else while the electric pressure cooker is working)

   

10. 10 When the working process of the electric pressure cooker is finished, do not open the electric pressure cooker in a hurry, but manually exhaust all the air. The reason for manual exhaust is that you cannot wait for the electric pressure cooker to exhaust the air slowly, otherwise the beef will become completely crispy and rotten if it is simmered in the electric pressure cooker for too long.

    

11. 11 After the gas is released, open the electric pressure cooker and use chopsticks to pick out the marinated beef piece by piece and put it into a basin.

    

12. 12 Don’t throw away the remaining marinade for braised beef. You can keep it and follow this method to select different programs of the electric pressure cooker to braise chicken feet, pork belly, and lotus roots. There is no need to add any seasonings, and the taste is great!

    

13. 13 If you want to eat the braised beef on the same day, don't rush to cut it. The hot beef will fall apart. Wait until it has cooled completely and dried for a few hours before cutting it. The freshly cooked beef is brown in color and will become darker in color after a few hours.

    

14. 14 If the cooled beef cubes are not to be eaten immediately, they can be packed in a plastic bag and placed in the freezer of the refrigerator. You can take them out to defrost when you want to eat them. Our family's usual way of eating is cold beef. Cut the beef into thin slices against the grain of the beef, place them neatly on a plate, drizzle with some finely ground sesame oil, and add Lee Kum Kee's cold sauce. The chewy beef slices are soaked in the sauce. It's so delicious!