More autumn flavours. Minimal fuss, I didn't even bother to blanch first. Finally found the correct method for getting melt in the mouth brisket and without getting mushy veg!
Ingredients
1kg beef brisket
2 tbsp chu hou sauce
2 tsbp oyster sauce
1 tsp sugar
2 tsp white peppercorns, toasted and crushed (put in a tea bag)
2 to 3 tsp soya sauce (to taste)
2 slices ginger, thinly julienned
4 cloves garlic, minced
2 spring onions, chopped + 1 for garnishing
1 bell pepper, chopped
2 tomatoes, chopped
1 tbsp tomato paste
1 beef bullion cube, crushed
2 tbsp corn flour + 2 tbsp water to make a slurry
Method
1. Marinade the beef with the chu hou, soya sauce, and oyster sauce. Leave overnight.
2. In the Instant Pot, saute the aromatics.
3. Add a trivet and pour in 1.5 C water (I pour the water into the marinating bowl to wash out the leftover marinade). Put beef brisket on top of the trivet. Cook using the Meat function for 50 minutes.
4. Remove the brisket and let it rest. Once rested, slice it up.
5. While waiting for the brisket to rest, make the sauce. Add the beef bullion cube and tomato paste.
6. Add the tomatoes and bell peppers. Use the Saute function. and let the sauce reduce to about half. Do not cover.
7. Once the sauce has reduced and the vegs are cooked (no more than 5 minutes), add the corn starch slurry to thicken up the sauce.
8. Serve up and garnish with more spring onion.
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