Master Stock Braise

Method9 steps

1. 1

   Soak the beef shank to remove blood

   牛腱子去血水

   Soak the beef shank in cold water for at least 3 hours to remove blood.

   牛腱子提前浸泡在冷水中 3 小时以上，去除血水

   ⏱180 min

   • 💡 Change the water a few times for better results.中间可以换几次水，效果更好
   
2. 2

   Make caramel color

   熬制糖色

   Add 30g of white sugar to a wok. Heat over low heat until the sugar is fully melted and turns brown. Add 150ml of hot water, stir well, and set aside.

   锅中加入 30g 白糖，小火加热至糖完全融化并呈现棕褐色，加入 150ml 热水，搅拌均匀备用

   ⏱10 min

   • 💡 Be careful of splashing when adding hot water.加热水时小心溅出
   • 💡 Refer to a dedicated tutorial for making caramel color to avoid bitterness.熬糖色建议参考专门教程防止发苦
   
3. 3

   Prepare the aromatics

   准备辅料

   Cut the onion into chunks, smash the ginger and garlic, and break the dried red chili into pieces.

   将洋葱切块，生姜和大蒜拍碎，干辣椒掰断备用

   ⏱5 min

   • 💡 No need to peel the garlic completely; just smash it.大蒜不用剥得太干净，拍碎即可
   
4. 4

   Make the braising liquid base

   烧制卤水基底

   Add plenty of water to the Pressure Cooker. Add the Braising spice packet, onion, ginger, garlic, and dried red chili. Bring to a boil over high heat.

   在高压锅中加入足量的水，放入卤料包、洋葱、生姜、大蒜、干辣椒，大火烧开

   ⏱10 min

   • 💡 Make sure there is enough water to fully cover the beef later.水一定要足，保证后续能没过牛肉
   
5. 5

   Season the braising liquid

   调味卤水

   Add soybean paste, fermented broad bean chili paste (doubanjiang), oyster sauce, red fermented tofu, caramel color, light soy sauce, dark soy sauce, salt, and beer one by one. Bring to a boil again.

   依次加入黄豆酱、豆瓣酱、蚝油、南腐乳、糖色、生抽、老抽、盐和啤酒，再次烧开

   ⏱5 min

   • 💡 Stir well after adding each seasoning.每加一种调料建议搅拌均匀
   
6. 6

   Blanch the beef

   牛肉焯水

   Place the beef shank in a pot of boiling water and blanch for 2-3 minutes. Remove and rinse under hot water to wash away any scum.

   牛腱子放入锅中焯水 2-3 分钟，捞出并用热水冲洗干净表面的浮沫

   ⏱5 min

   • 💡 Be sure to rinse with hot water; cold water will tighten the meat and make it tough.一定要用热水冲洗，冷水会让肉质紧缩变柴
   
7. 7

   Pressure braise

   高压卤制

   Place the beef shank in the braising liquid. Cover the Pressure Cooker and cook for 25-30 minutes after the pressure builds.

   将牛腱子放入卤水中，盖上高压锅盖，上汽后继续烹饪 25-30 分钟

   ⏱30 min

   • 💡 Ensure the braising liquid fully covers the meat.确保卤水没过肉类
   
8. 8

   Soak to absorb flavor

   浸泡入味

   After cooking, do not open the lid. Let it cool naturally and soak overnight.

   烹饪完成后不要开盖，自然冷却并浸泡一晚上

   ⏱480 min

   • 💡 This is the key step for flavor absorption.这是入味的关键步骤
   
9. 9

   Chill and slice

   冷藏切片

   Remove the braised meat and refrigerate until firm. Take it out and slice before serving.

   将卤好的肉取出放入冰箱冷藏使其成型，食用前取出切片

   ⏱30 min

   • 💡 Chilled beef is easier to slice and holds together better.冷藏后的牛肉更好切，不易散