Braised Beef Shrank with InstantPot (卤牛腱)

A common homemade Chinese cold dish that can be consumed alone or be put on top of soup noodle. All ingredients are for reference only, mostly they are "to taste".

Ingredients

Beef shrank - 2 pieces

Ginger - 3 slices
Clovers - 3

Star Anise - 2

Bay leave - 3

Soy sauce - 1/2 cup

Dark soy sauce - 3 TBSP

Cooking wine - 3 TBSP
Salt - 2 tsp

Rock Sugar - 2 tsp
Green onion - 3
Water - enough to cover the meat
Red chili pepper (optional)

Steps

1. Put all ingredients in instant pot, close the lid and seal, press Meat setting and cook for 35 minutes.

2. when it is done, transfer meat and sauce to a covered pot. Place the pot in refrigerator to chill for at least 4 hours. Remove the fat on top.

3. Slice and serve. Can put some of the sauce on top if it is too dry.