Tuesday 25 October 2016

Miso Stew Beef

Ingredients :
1kg short rib beef or beef brisket  cut into cubes
1 raddish/ daikon into cubes
1 carrot cut into cubes
1 big yellow onion cut into 8 pieces
3-4 garlic remove skin (no cutting)
1 thumb size ginger sliced into pieces
Some fresh swiss brown mushroom

2 tbsp miso + 2tsp korean honey critron tea + 1tsp dried garlic mixed together
1 tbsp light soy sauce 
2 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp shao xing wine
1 tbsp rock sugar(roughly 5 or 6 pieces)
1/4 five spices powder
a dash of pepper
10 black pepper corn
1 star anise seed
2 bayleaf (optional)

2 tbsp oil

1 litre of water

1-2 tbsp of cornflour / potato flour + 2tbsp water

Method :
1. Sear beef brisket in the wok with 1 tbsp of oil. Once it is slightly brown, transfer into pressure cooker.

2. In the same wok, add another 1 tbsp of oil, put in the big onion, garlic, sliced ginger, peppercorn, bay leaf and star anise and fry till it is fragrance. Transfer them into the pressure cooker.

3 Add all the rest of seasoning into the pressure cooker except cornflour. Add water that cover the meat.

4. Close and lock the pressure cooker and set to cook for 15min.  After min 15, off the pressure cooker and  release the pressure.  Unlock, add raddish and carrots and mushroom into pressure cooker. Close and lock the pressure cooker and set to cook for another 25-30mins. 

5. Once it is cooked. Switch off pressure cooker. Release the pressure. Unlock,  add the cornflour water. Stir well. Serve with rice.

You may adjust the seasoning accordingly.

This is another way of cooking  Stew beef over stove

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