pressure cooker beef shin
INGREDIENTS 450g to 500g beef shin (after trimming away fat) season beef with salt (0.6% of weight) one onion finely chopped - saute on low heat one clove garlic half can of tomatoes dash of lea and perrins dash of fish sauce 1.5 glasses of red wine herbs - oregano and bay leaves stock - chicken or beef - whatever is available METHOD season beef and coat with cornflour saute in two or three small batches to brown lightly - then set aside prepare the sauce - saute the onions/garlic then deglaze with half a glass of red wine add tomato - half can add oregano and bay leaves add dash of lea and perrins and fish sauce add a glass of wine put the beef in the pressure cooker pot and zero the scales. add rest of sauce with onions etc and then a bit of water to ensure beef covered (i weighed everything to 500g) - add 2g salt (0.4%) pressure cook on max pressure for 30 mins then remove beef reduce down the remaining sauce and thicken with corn starch
