Soy-Braised Beef, Using a Pressure Cooker Makes It This Tender

Steps

1. 1

   Cut the beef into 4 pieces and soak in cold water with 2T sugar for 30 minutes to draw out the blood

2. 2

   Soak the drained beef in fresh cold water for another 5 minutes

3. 3

   Add 1.5L water, beef, radish, shiitake mushrooms, pear, green onion, whole garlic, chili seeds, and whole black pepper to a pressure cooker and cook

4. 4

   Close the lid; once the pressure valve starts releasing steam, cook on high heat for 5 minutes, medium heat for 15 minutes, then turn off the heat and let it steam for 5 minutes

5. 5

   Remove the beef, let it cool, then shred along the grain, and keep the pressure cooker broth ready

6. 6

   Add 120ml dark soy sauce, 2T plum extract, 2T corn syrup, 2T mirin, and quail eggs to the broth and boil for 8 minutes, then add the kwari peppers and beef and braise for 10 more minutes