Beef Neck Bones Instant Pot Recipe

An like shooting fish in a barrel Instant Pot braised beef recipe that creates melt-in-your-mouth beef with a rich, well-rounded sauce that is very fragrant. Make it alee of time and enjoy it 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 beefiness, it reduces hours of cooking into 1 hour (or less, depending on the cut you employ) and creates a great result. Today I desire to introduce this Chinese braised beef that you tin can make in the Instant Pot.

Why this recipe

• It'south easy to prepare and only requires xv minutes of active cooking time.
• There's 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 balanced and rich with buttery tender meat.

Which cutting of beefiness to use

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

• My personal favorite cut is shin basic. Shin bones comprise a lot of collagen between the lean meat. It will become super tender after cooking and sense of taste heavenly.
• Fat brisket is swell, also, and it'southward usually less expensive. The layer of fat volition protect the lean meat, so the meat volition exist super tender afterwards braising.
• Beefiness neck bones are another good option. The meat and goop will exist extra flavorful, simply will yield less meat since it's more often than not bone.
• Chuck is some other proficient 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'due south commonly very lean and cut unevenly, so it isn't suitable for braising.

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

How to cutting beef for braising

DO Non trim off the fatty. That's the 1 affair that matters most. The fatty volition protect the lean meat from drying out during cooking, producing an actress tender result.

You lot will see 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 have some fat attached.
• So I cut the meat into 2" (5 cm) chunks, as evenly as I could.

A lot of the fat will melt abroad during the cooking. But don't worry. You tin easily skim the oil off the liquid once you're done cooking. If you do not like the fat fastened to the lean meat, just trim it off of the cooked beef.

Secret sauce

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

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

Y'all can hands find 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 in one case yous 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 procedure

Cooking Instant Pot braised beef is so piece of cake. There are just two steps:

(i) Blanch the beef

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

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

NOTE: I did this step in a separate pot. Merely you can do it in the Instant Pot as well.

(ii) Set up up the Instant Pot

• Saute the aromatics to release their fragrance.
• Add everything, set the timer, and wait.
• The beef will be done in i hour (or less, depending on the cut you lot employ)

How to serve

I highly recommend making the braised beef alee of fourth dimension and letting information technology sit in the refrigerator overnight before eating it. The sauce will have a rounder gustation and the meat volition be more flavorful.

I relish 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.

Yous tin likewise utilize some of the braising liquid to cook veggies, such equally napa cabbage, daikon radish, cauliflower, baby bok choy, and broccoli.

Making a balanced meal couldn't be easier!

More delicious Instant Pot recipes

• Instant Pot Black 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 give this recipe a try, let us know! Leave a comment, charge per unit it (once you've tried it), and have a motion picture and tag it @omnivorescookbook on Instagram! I'd love to come across what you come up up with.

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Instant Pot Braised Beef (Chinese-Fashion)

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

Course: Master

Cuisine: Chinese

Keyword: instant pot

Prep Fourth dimension: 10 minutes

Cook Fourth dimension: 1 hour 20 minutes

Total Fourth dimension: 1 60 minutes 30 minutes

• 2.5 to 3 lbs (1 to 1.ii kg) brisket , cutting into 2" (v cm) chunks (neck bone, shin bone, or chuck)

Blanching

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

Braising

• 1 tablespoon peanut oil
• 2 " (5 cm) ginger , cut to remember strips
• 2 cloves garlic , smashed
• 2 star anise pods
• i cinnamon stick
• ane/four cup Shaoxing wine (or dry out sherry)
• 2 tablespoons soy sauce
• i tablespoon dark soy soy
• 1 tablespoon Chee Hou sauce (or oyster sauce)
• 1 tablespoon saccharide
• 3/4 loving cup reserved blanching broth

• Add the beef and 6 cups of water into a medium-sized pot. Add together all the ingredients listed under "Blanching" above. Rut over medium-high heat until boiling. Turn to medium rut. Skim away any brown foam that rises to the top, until the broth runs clear, 10 minutes or so. (*Footnote 1)

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

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

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

• Add the Shaoxing vino. Scrape off any brown $.25 from the bottom 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 even layer.

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

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

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

• The beef is prepare to serve now. For a better upshot, let the beef sit in the braising liquid the fridge overnight, so the seasonings will circular out more and the beef will be more than flavorful.

• Serve the beef hot over steamed rice as a chief form.

1. Yous tin do this stride directly in the Instant Pot, as well. Withal, I prefer to blanch the beef on the stove top considering it's easier to command the heat.
2. Y'all only demand iii/4 of a cup blanching liquid in this recipe. You can likewise reserve the rest of the liquid to utilise equally beef stock in the future. I recommend using the liquid to make braised daikon radish with minced pork (use it in identify of the craven broth).
3. If you lot're using a fatty cut of beef, you lot might want to skim the floating oil from the top of the broth. You lot can do this with a ladle one time yous're done cooking. For a ameliorate consequence, you can chill the beefiness in the fridge so the fat will ossify into a solid layer on height. And so you tin hands remove the fat.

Serving: 1 serving , Calories: 290 kcal , Carbohydrates: i.9 yard , Protein: 43.7 thousand , Fat: 10.seven thou , Saturated Fat: 3.six g , Cholesterol: 127 mg , Sodium: 391 mg , Potassium: 599 mg , Carbohydrate: 1.six g , Calcium: 3 mg , Iron: 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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