Slow Cooked Beef Roast

This is normally for Brisket, but any beef roast on sale will do. This is one of the more flavorful dishes Jack Scalfani has made. Here is the recipe: Slow C...

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Pressure Cooker Corned Beef and Cabbage Recipe

Ingredients:

4-6 cups water to just cover the brisket.
2 ½ - 4 lbs point cut corned beef brisket with spice packet
3 garlic cloves, smashed and coarsely chopped
2 bay leaves
4 carrots , cut into 3 inch pieces
1 head cabbage , cut into 6 wedges
6-8 peeled and quartered potatoes
3 peeled and quartered turnips or celery (any additional veggies you enjoy)
1 round onion quartered into wedges (optional)
horseradish sauce (optional)


Directions:

1. Pour water into pressure cooker.
2. Add brisket; over high heat, bring water to a rolling boil.
3. Skim residue from surface and spice packet.
4. Add garlic and bay leaves and secure lid.
5. Over high heat, bring to high pressure.
6. Reduce heat to maintain pressure and cook 45mins to 1 hour.  Check for tenderness.  If you overcook it the meat will fall apart into shreds and we don't want that.  You'll want a soft tender intact slices of corned beef.
7. Release pressure according to manufacturer's directions and remove lid.
8. Add vegetables to brisket and liquid, stirring gently.
9. Secure and lock lid over high heat, bring steam to high pressure.
10. Reduce heat to maintain pressure and cook 6 minutes.
11. Release pressure according to manufacturer's directions.
12. Remove lid.  Cool pressure cooker over running water after releasing pressure valve.
13. Plate dish and serve with bread/rolls with butter or how we kaukau in Hawaii with hot steamed rice!
14. Simple and fast.  Crockpot cooking is for people who want to wait.  Not me I want to cook fast and kaukautime!!  LOL  :D

Serve with horseradish sauce or yellow mustard.  In Hawaii we also got shoyu or soy sauce with tobasco sauce mixed together instead of the yellow mustard or horseradish sauce.  Get da rice let kaukau now!!


Servings: 6

Ok let's kaukau!! It's St Patrick's Day!!  :D  Enjoy!  God bless!

Cantonese Braised Beef Brisket and Tendon

Ingredients:

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

Method:

1. In a large pressure cooker heat oil and saute the garlic, ginger, and herbs to release the aromatics.
2. Add rinsed and drained beef to brown in pot. Add tendon and continue to brown evenly.Next
3. add water, soy sauce, wine, and vinegar.
4. Bring to a high heat to boil and simmer.
5. Cover pressure cooker and let reach appropriate PSI for you cooker. (or when the valve rattles etc)
6. Time at set pressure for about 45mins or so. check tenderness of meat and tendon consistency.
7. 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