cantonese brisket 炆牛筋

炆牛筋 (meng ngau lam)

serves 8

INGREDIENTS:

3.5 lbs rough flank (navel) OR 2.5 lbs rough flank and 1 lbs tendon, cut into 2 inch pieces

salt

2 tbsp avocado oil

2" piece of ginger, sliced

Braising liquid:

1 cup Shaoxing wine

3 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

3 pieces star anise

3 bay leaves

1 tbsp sugar

Vegetables:

1 lbs daikon radish, cut into 1 inch pieces

2 carrots, peeled and 1" sliced on a bias

chopped green onion for garnish

METHOD:

1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove and set aside. Discard water. Season beef lightly with salt. Set aside.

2. In a glass measure, make the braising liquid by combining Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, star anise, bay leaves, and sugar. Set aside.

3. Instant Pot - turn on Sauté setting and add oil and ginger. Stir fry for 2-3 mins until fragrant and crisp.

4. Add beef and braising liquid. Stir to combine, making sure nothing is sticking to the bottom of the pot. Cancel Sauté setting.

5. Seal the Instant Pot and cook on High for 15 mins. Allow the Instant Pot to release pressure naturally. Once the Instant Pot is safe to open (pressure is fully released when the float valve has dropped back into the lid), open it and add daikon and carrots. Stir to combine with the beef.

6. Replace the lid, seal the Instant Pot, cook on High for 5 mins. Allow it to release pressure naturally. Once it is safe to open, check that everything is fork tender. You can thicken the sauce with a corn starch slurry if desired.

7. Remove to a serving bowl, garnish with green onion and serve with rice and other side dishes.