这个酱牛肉先腌后卤，味道超好的。用电压力锅煮，省时间又省事。大家不妨试试。
用料:
1：小牛肉腱4条（Beef Shank）1000g洗净，花椒2茶匙，盐2茶匙，糖1茶匙，万字牌生抽酱油3大匙；
2：盐2茶匙，糖2茶匙，万字牌生抽酱油1/2杯，金兰老抽酱油4大匙，丁香3粒，八角2粒，小茴香1.5茶匙，香叶2片，花茶1大匙，香油2茶匙，葱2根切段，姜5片，水5杯。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、牛肉腱放上花椒，盐，糖和酱油拌匀（图1），放入一塑料盒里，在冰箱中腌一天。
2、牛肉洗去花椒放入 电压力锅电压力锅内胆里，放入老卤，没有放所有2料（图2），盖上盖子，排气阀放置密封位置，选【手动】档35分钟，启动程序。
3、快煲电压力锅完成程序后，冷却10分钟，放气减压打开盖子（图3)，捞出卤好的牛肉，放入保鲜盒冰箱过夜。
4、煮好的牛腱切薄片摆盘，就可以上桌了。
爱心分享：
1、如果没有高压锅，用普通锅煮滚后调小火焖煮1小时30分钟。
2、卤汁冷凉克放冰冻箱保存，下次再用。用过几次后可稍加些盐，糖，及香料。
Soy Sauce and Spices Braised Beef Shank
By Maomaomom
This is a wonderful cold dish popular in many areas of China. This dish is well loved by my family. This recipes uses an electric pressure cooker ，to efficiently cook the meat.
Prepare Time: 15 minutes
Cook time: 35 minutes
Stand time: 36 hours
Level: easy
Serves: 6 servings
Ingredients
1. Baby beef shank 1000 g;
2. Marinate ingredients: 2 teaspoon pepper cones, 1 teaspoon salt, 1 teaspoon sugar, 3 tablespoons Kikkoman light soy sauce;
3. Sauce ingredients: 2 teaspoon salt, 2 teaspoon sugar, 1/2C Kikkoman light soy sauce, 3 tablespoons dark soy sauce, 3 clovers, 2 anises, 1.5 teaspoon cumin, 2 bay leaves, 1T Jasmine green tea, 2t sesame oil, 5g fresh ginger shredded, 2 chopped green onion, 5C water.
Directions
1: Put baby beef shank and marinate ingredients into a Zip-Lock bag or food container, seal it and shake well in a fridge for 1 day.
2. Rinse off pepper cones and place beef shank into an electric pressure cooker, and add all ingredients 3. Cover the lid and turn the pressure valve to the Seal position. Press the “Manual” button and set 35 minutes of cook time.
3: When it is done, wait another 10 minutes. Slowly release the pressure then open the lid. Take out the cooked beef shank and place into a clean container chill 4 hours, slice and serve.
Maomaomom’s Note: 1C=240ml, 1t=5ml and 1T=15 ml.
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