Beef Brisket

Beef brisket is versatile meat that can be used in several ways one of which is in the recipe simply known for the meat cut it, ‘Beef Brisket’. Here I present my own version of the dish.

Ingredients:

½ kg Beef Brisket

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Black pepper fresh from the mill

1 tbsp. Mirin wine

1 pc. Cassia, whole, equivalent to about ½ tsp.

1 pc. Star anise, whole

1 cup Water

3 tbsp. Premium dark soy sauce

1 tsp. Sugar

1 tsp. Cornstarch

¼ cup Water (for suspending the starch)

¼ cup Green onion, chopped finely

Cooking Instruction”

Heat a Teflon coated roasting pan and roast the beef so that it has that grill line on both sides. Place in the pressure cooker together with the rest of the ingredients except the cornstarch, water for suspension of the starch and the green onion. Pressure cook for about 45 minutes. After the time, turn of the heat and allow cooling normally. Do note vent the steam to hasten cooling as the additional time to cool down normally will be used as additional time to further tenderize the meat. After the time, open and skim off any excess fat to make a healthier dish. In a small bowl, suspend the cornstarch in the water and add to the cooking mixture. Turn up the heat until it begins to boil and cook until the starch is done. Add the green onion and stir well. Serve hot with bread, steamed buns, or with rice.