Roast Beef Shank and Ribs

Beef shank and ribs are tough parts but very tasty. Here I have created a Roast recipe without using the oven. Very easy to prepare.

Ingredients:

1 kg Beef Shank and Rib mix cuts

½ tsp. Minced garlic

1 pc. Onion, medium, thinly sliced

¼ tsp. Black pepper, freshly milled

½ tsp. Sugar

2 tbsp. Mirin wine

3 tbsp. White wine (dry)

1 tsp. Worcestershire sauce

3 tbsp. Premium dark soy sauce

¾ cup Water

½ tsp. Cornstarch

¼ cup Water (for suspending the starch)

1 tsp. Oregano, dried

2 tsp. Basil, dried

1 pc. Ginger, thin slice

1 tsp. Safflower oil (for use in searing the meat)

Cooking Instruction:

Place the meat, Worcestershire sauce, black pepper, oregano, basil, ginger, garlic, mirin wine, white wine, onion, sugar, and water in the pressure cooker. Pressure cook for about 40 minutes. After 40 minutes, turn off the heat and allow cooling normally. Do not vent steam to accelerate cooling as the additional time to normally cool which will take about 10-15 minutes is used as additional cooking time to tenderize the meat further.

Open the pressure cooker and transfer the meat to hot Teflon coated searing pan with a little oil and brown all sides. Arrange on the seared meat on the plate. Skim off any excess fat in the liquid remaining in the pressure cooker. In a bowl, combine the starch with the water and add to the remaining broth in the pressure cooker. Turn on the flame and stir. There should be about ¼ cup of broth remaining in the pressure cooker. If the liquid volume is lower than this, add more water to have a final volume of ¼ cup. Continue heating until the starch is cooked and a nice syrupy consistency is attained. Pour on the meat and serve immediately. Enjoy with your choice of fine wine.