Cooking Instructions
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Step 1
Peel and cut the
Mountain Yam (1)
into medium dice.
Step 2
Peel and cut the
Carrots (2)
into medium dice.
Step 3
Cube the
Beef Brisket (5.5 lb)
.
Step 4
Place the cubed brisket into a large bowl. Wash away the blood with cold water. Rinse a couple times before draining the meat.
Step 5
Toss the cubed brisket with the
Oxtail Soup (11 oz)
,
Chicken Stock (3 Tbsp)
,
Soy Sauce (1/2 Tbsp)
,
Ground Black Pepper (1 tsp)
, and
Granulated Sugar (1/2 Tbsp)
.
Step 6
Add the brisket to a pressure cooker. Lock the top on, and heat over a high heat. Once it seals, and the top starts whistling, turn the heat down and cook over a low heat for 25 minutes.
Step 7
Release the pressure, and add in the diced yams and carrot. Cover and cook for an additional 5 minutes. Then release the pressure for the final time and plate.
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