cantonese brisket 炆牛筋

炆牛筋 (meng ngau lam)

serves 8

INGREDIENTS:

3.5 lbs rough flank (navel)/brisket/shank OR 2.5 lbs chuck roast and 1 lbs tendon

kosher 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:

2-3 carrots, slice 1" bias

1 small daikon radish, cut into 1" pieces (optional)

chopped green onion for garnish

METHOD:

1. Parboil Meat - place beef/tendon into a medium pot, add some salt, cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Transfer to a plate and let cool. Discard water. 

2. In a glass measure, make the braising liquid by combining all ingredients. Set aside.

3. Cut beef into 2" pieces and leave the tendon whole. Set aside.

4. Instant Pot - turn on Sauté setting and add oil and ginger. Stir fry for 2-3 mins until fragrant and crisp. Add braising liquid and tendon. 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), transfer tendon to a cutting board and cut into 1" pieces. Add tendon and beef into the pot, stir to combine.

6. Replace the lid, seal the Instant Pot, cook on High for another 15 mins. Allow it to release pressure naturally. Once it is safe to open, check that everything is fork tender. Transfer beef and tendon to a large casserole dish, cover and set aside. 

7. Defat the remaining sauce and then strain it into a regular medium pot. Bring to a boil over medium heat, add carrots and daikon (if using) and cook for 10-15 minutes until tender. Taste and adjust seasoning. Thicken the sauce with a corn starch slurry if desired.

8. Pour vegetables and sauce over beef and tendon. Garnish with green onion and serve with rice and other side dishes.