2 lbs beef brisket cut into 1-2 inch cubes
2 lbs beef tendon, cut into bite sized pieces (1-2 inches)
3 Tbsp canola oil
1/2 cup Shaoxing wine or any type of whiskey
2 cinnamon sticks
3-4 star anise
4-6 cloves of garlic, crushed, peeled, and minced
2-4 bay leaves
1 fat thumb ginger, peeled and sliced into thick disks
1 medium piece of rock sugar (or to taste), if you can’t find rock sugar, use regular sugar or splenda
1-2 tsp salt
1-2 Tbsp soy sauce
2 large or 4-5 small daikon, peeled and cut in large chunks (optional)
2 cups water
- In a large pressure cooker heat oil and saute the garlic, ginger, and herbs to release the aromatics.
- Add rinsed and drained beef to brown in pot. Add tendon and continue to brown evenly.Next
- add water, soy sauce, wine, and vinegar.
- Bring to a high heat to boil and simmer.
- Cover pressure cooker and let reach appropriate PSI for you cooker. (or when the valve rattles etc)
- Time at set pressure for about 45mins or so. check tenderness of meat and tendon consistency.
- Add salt and sugar for desired taste level. Add more water or less for desired sauce thickness. (some like it sticky gooey over rice!!)
You can do the same without a pressure cooker but it will take 2-3 hours longer and if you have the time and patience.
Get your rice ready and enjoy!!
Serves 4-6
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