Chinese Spiced Beef Shank (酱牛肉）-a well known, awesome appetizer recipe

Hello, my fellow foodies! In this episode, I'm excited to share another favorite recipe of mine: Spiced Beef Shank. This traditional festive dish is also my go-to for summer picnics. Its savory and tender taste is perfect for awakening the taste buds. Before we begin, welcome to the Ingredient Channel, where I share easy-to-follow homemade Chinese recipes.
#beefshank #chinesefood #beefrecipe #theingredient
Ingredients:
Beef shank (1)
Light soy sauce (7 tbsp)
Fermented tofu (1 tbsp)
Soybean paste (2 tbsp)
Cinnamon powder (1 tsp)
Ginger root (5 slices)
Onion (½)
Scallion (2 bulb)
Dried bay leaves (4)
Star anise (1)
Dried bay leaves (4)
Cloves (5)
Sichuan peppercorn (1 tsp)
Dark Soy Sauce (4 tbsp)
Cooking Wine (4 tbsp)
Oyster sauce (1 tbsp)
Rock candy (4)
Cumin powder (½ tsp)
Salt (1 tsp)

[@thislucky1]

I have previously enjoyed this Chinese dish and was very happy to find your recipe online so I can prepare it myself. Just a couple of questions on your recipe. Do I do a 'natural' release after the 30 minutes on high on the Instant Pot? Also, I have always eaten this with a ginger scallion oil. What is the condensed/thickened sauce used for after final cooking? Am I using this sauce as a condiment for the beef similar to the ginger scallion oil or is this sauce simply discarded after the beef is cooked? Finally, is the pinyin for this beef 'jiàng niúròu"? Thanks for such an interesting channel with genuine (non-Westernized) Chinese recipes. Regards, Bill

[@TheIngredient]

Hi Bill @thislucky1, thanks for your comments! Here are a few tips:
I’d recommend reducing the pressure cooking time to 25 minutes with a natural release.
Ginger scallion oil is fantastic as a dipping sauce. Regarding the thickened sauce, you’re right-it works well as a dipping sauce. If the beef is salty enough for you, you can freeze the sauce and use it to braise eggs, chicken, or pork. In Chinese, we call it "Lao Tang," which means special stock. One of my favorite ways to use it is to refrigerate it for a few hours until it turns into a flavorful jelly. It’s great with the scallion sauce too 🙂.
And you got the pinyin spot on! Hope to see you around more!

[@loudmouthnewyorker2803]

I do have a rice cooker but I think I'm going to have to buy an Instant Cooker. Everyone is using them now.

[@TheIngredient]

@loudmouthnewyorker2803, good idea.