Instant Pot Chinese Braised Brisket & Tendon

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Lynn Pierce

subheading: Ingredients:

6lbs mix of brisket, flank, and tendon, cut into 1 to 2" pieces

2 14.5oz cans chicken stock

1 can worth of water

3" piece of ginger, peeled

2 garlic bulbs, peeled

4 star anise

3 pieces dried tangerine peel

1 ½ tbsp peppercorns

4 bay leaves

⅓ cup Chee Hou Sauce

⅓ cup Shaoxing Wine

¼ cup oyster sauce

¼ cup light soy sauce

¼ cup sugar

1 ½ tbsp fish sauce

1 ½ tbsp dark soy sauce

1 ½ tsp ground white pepper

¼ cup tapioca or corn starch

1 tsp vegetable oil

Flank- must be a cut from Asian grocer. American butchers trim off the gristle and cut differently. Look for a piece of flank with a white layer of gristle and packaged in a spiral.

Tendon- try to find a package with as many same size pieces possible. Smaller pieces need to be separated for reduced cooking time.

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