Braised Beef Using Pressure Cooker / 滷牛肉

Ingredients:

For marinating

• 
  1kg no-cut beef shank / sengkel kembang
• Few pcs of Sichuan peppercorn / 花椒
• 1 circle pouring of each soy sauce: light soy sauce, dark soy sauce
• 2pcs fermented bean curd / 腐乳 + the bean curd sauce
• Chili bean sauce / 豆瓣醬 
• Shaoxing wine
• Red wine

For cooking

• 3pcs dried bay leaves
• 1pcs dried mandarin peels / 陳皮
• 2pcs cinnamon
• Few cloves / 丁香
• 3 bulbs green onion - long cut
• 1pcs thumb finger long ginger
• Dark soy sauce
• Shaoxing wine
• Light soy sauce
• Red wine
• Optional: Chicken stock powder
• Optional: peanuts (soak in the cold water with salt for more than 6hr)

To-do:

1. Soak beef shank in the cold water with Sichuan peppercorn for 60mins (room temperature)
2. After soaking, rinse with water 2x
3. Then soak with soy sauce (light and dark soy sauce), mix well, then put in the refrigerator for 1hr
4. Add fermented bean curd and the sauce, mix well, then put in the refrigerator for 1hr
5. Add chili bean sauce, mix well
6. Add shaoxing wine, mix well
7. Add red wine, no need to mix, then refrigerate for more than 4hr or overnight
8. Then mix all the sauces with the beef shank
9. In the pressure cooker, prepare cold water
10. Add marinated beef (no sauce needed), dried bay leaves, dried mandarin peels, cinnamon, cloves, green onions, ginger, dark soy sauce and shaoxing wine, cook in the pressure cooker for 40 minutes
11. Add soaked peanuts (optional)
12. Add light soy sauce and red wine, cook again for 20 minutes. Check the tenderness of the meat by pricking with chopstick
13. When it is enough tender, add chicken stock (optional), open the lid and let it cook to reduce the sauce and becomes thicker
14. Close the lid, let it cool
15. Then put in the refrigerator for 4-10hr or overnight
16. Take out from the refrigerator, cut thin sliced and eat it directly