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