Pressure Cooker Beef Shank Noodle Soup

Pressure Cooker Beef Shank Noodle Soup

Course: Noodle Soup
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 -6 servings
Author: Marvellina
Noodle is served with tender and sinewy beef shanks slices and aromatic savory soup. Both pressure cooker and stove-top recipes included.
Print Recipe

Ingredients

  • 2 lbs boneless beef shank leave whole if using pressure cooker
  • 8 cups water

Spices:

Aromatics:

  • 2 inch knob ginger sliced
  • 6 cloves garlic
  • 1 large onion peeled and sliced

Seasonings:

  • 1/2 cup shaoxing wine
  • 1 tsp salt or more to taste
  • 1 tsp sugar
  • 3 Tbsp Chinese bean paste or spicy kind

Serve with:

  • Rice noodles, wheat noodles, or shirataki noodles enough for 4-6 servings

Garnishes:

  • Finely chopped green onion
  • Fresh cilantro leaves
  • Crispy fried shallots optional

Instructions

  • Bring a large pot of water to a boil. Add beef shank and boil for about 5 minutes. Discard the water and rinse with cold water to get rid of any scum

Cooking with Instant pot pressure cooker:

  • Press saute on instant pot, when it's hot, add 2 Tbsp of cooking oil. Add the aromatics and spices. Stir fry for about 5 minutes. Pour the rice wine to deglaze. Use a spatula to scrap the bottom of the pot if necessary. Add the rest of the seasonings followed by 8 cups of water. Give it a stir. Put the beef shank in there
  • Cover the lid. Turn the steam release valve to seal. Press pressure cooker and then high pressure. Set timer to 60 minutes
  • When the timer is done, wait 10 minutes and then release pressure entirely. Unlock the lid and carefully remove the beef shank from the pot into a cutting board. Wait 10 minutes and then thinly slice the beef shank
  • Have a taste of the soup. Add more salt to your taste if needed

Cooking on stove-top:

  • After parboiling the meat, cut into about 4-5 large chunks. In a large heavy-bottom pot, add 2 Tbsp of cooking oil. Add the aromatics and spices. Stir fry for about 5 minutes. Pour the rice wine to deglaze. Use a spatula to scrap the bottom of the pot if necessary. Add the rest of the seasonings followed by 8 cups of water. Give it a stir. Put the beef shank in there and cook for the next 1.5-2 hours or until the beef is tender
  • Have a taste of the soup and add more salt to your taste if needed

Serving:

  • Portion the noodle into bowls. Arrange few slices of beef shanks on top of the noodles. Generously ladle the soup over. Garnish with green onions and cilantro leaves. Serve immediately