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Taiwanese Braised Beef Shank Recipe

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★★★★★

4.5 from 145 reviews

Taiwanese Braised Beef Shank is a rich, flavorful dish featuring tender beef shanks slowly pressure-cooked with aromatic spices like cinnamon, star anise, and bay leaf. The beef is marinated overnight in a savory braising liquid made from soy sauce, rice wine, beef stock, and spices to enhance its depth of flavor. Served thinly sliced with optional hard-boiled eggs and tofu, and drizzled with toasted sesame oil, this dish is perfect served chilled or at room temperature with dipping sauces for an authentic Taiwanese experience.

Ingredients

Scale

Beef Shank and Aromatics

  • 2–3 whole boneless beef shanks, about 12 oz each
  • 3 oz whole garlic cloves (10 large cloves)
  • 0.6 oz ginger, sliced (6 slices)
  • 4 scallions, separated into white and green parts
  • 1 tbsp neutral oil
  • 1 whole cinnamon stick (3.25-inch stick)
  • 1 whole bay leaf
  • 2 whole star anise pods

Braising Liquid

  • 1 cup beef stock
  • 1 cup water
  • ½ cup light soy sauce
  • ½ cup Taiwanese Michu clear rice wine, or Shaoxing wine
  • 1.5 tsp coarse sea salt
  • 2 tsp five-spice powder
  • 2 tbsp brown sugar or 3–3.5 tbsp rock sugar

Optional Add-Ins

  • Hard boiled eggs
  • Medium-firm to firm tofu (not extra-firm), cut into large chunks

Garnish & Serving

  • Drizzle of toasted sesame oil
  • Diced cilantro leaves or diced green onions
  • Taiwanese thick soy sauce (optional for dipping)
  • Garlic chili sauce (optional for dipping)

Instructions

  1. Before You Start: Plan ahead to allow the cooked beef to chill overnight in the braising liquid. This resting time helps the flavors meld and makes it easier to slice the meat thinly.
  2. Trim the Beef Shank: Using a sharp boning knife, trim away the surface silver skin for better texture and slicing. Keep the shank whole and do not slice it before cooking.
  3. Poke Holes: Poke holes all over the beef shanks with a fork to help the braising liquid penetrate more evenly when chilling.
  4. Remove Impurities: Place the whole beef shanks in a large pot filled with room-temperature water covering about 1 inch above the meat. Bring to a boil, then reduce to medium and simmer for 10 minutes to remove impurities for a clear broth.
  5. Cool and Set Aside: After simmering, the shanks will contract into a rounded shape. Remove them from the pot and set aside; do not rinse with cold water. Discard the boiling water.
  6. Prepare Aromatics: Leave garlic cloves whole. Slice the ginger into long pieces. Separate scallion whites and greens; cut the whites into large segments and finely dice the greens to use later as garnish. Store scallion greens in the refrigerator.
  7. Mix Braising Liquid: In a large jar, combine beef stock, water, light soy sauce, rice wine, coarse sea salt, five-spice powder, and brown or rock sugar. Stir until sugar dissolves completely.
  8. Start Sautéing in Instant Pot: Turn the Instant Pot to SAUTE mode and heat oil until hot. Add garlic, ginger, and scallion whites. Sauté for 2 minutes, stirring frequently to release their aromas.
  9. Add Braising Liquid: Pour the prepared braising liquid into the pot, using a wooden spoon to scrape the bottom to avoid stuck bits. Press CANCEL to stop sautéing.
  10. Add Remaining Ingredients: Add bay leaf, star anise pods, and cinnamon stick to the pot, then return the beef shanks to the braising liquid. Seal the Instant Pot lid and set the valve to SEALING.
  11. Pressure Cook: Press MANUAL (or PRESSURE COOK) on HIGH pressure for 35 minutes. After cooking, allow a natural pressure release for 25 to 30 minutes until fully depressurized.
  12. Flip Shanks: Once opened, cancel any cooking mode and flip the beef shanks so the top side is in contact with the braising liquid for even flavor absorption.
  13. Add Optional Add-Ins: Add hard-boiled eggs and tofu chunks to the braising liquid if using.
  14. Marinate Overnight: Let the entire braising mixture cool completely. Transfer to a large container ensuring the beef is fully submerged with aromatics. Refrigerate overnight or up to 3 days for deeper flavor penetration.
  15. Discard Aromatics: Before slicing, remove and discard the bay leaf, cinnamon stick, and star anise pods.
  16. Slice and Serve: Slice the beef thinly against the grain. Arrange on a plate with halved eggs and tofu chunks in the center. Drizzle with toasted sesame oil and spoon some braising liquid over to moisten. Garnish with diced cilantro or scallion greens and serve chilled or at room temperature with optional thick soy sauce and garlic chili sauce for dipping.

Notes

  • Chuck roast alternative cooking: 25–30 minutes pressure cooking plus full natural release.
  • Brisket alternative cooking: 45–50 minutes pressure cooking plus full natural release; do not quick release.
  • Trimming the silver skin is optional but recommended for better texture and slicing.
  • Marinating overnight is key to deep flavor and making slicing easier.
  • Use medium-firm tofu, not extra-firm, for the best texture in the braise.
  • Serve chilled or at room temperature for authentic Taiwanese style.

Keywords: Taiwanese braised beef shank, beef shank recipe, Instant Pot beef, Taiwanese cuisine, braised beef, pressure cooked beef, five-spice beef, Asian beef recipe

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