Monday, August 8, 2016

Beef with Three Mushroom


beef brisket
onion, sliced
garlic, minced
shitake mushrooms
button mushrooms
oysters mushrooms
all purpose cream
1/4 cup chicken stock
1/2 tsp liquid seasoning
2 tbsp brandy (optional)
salt and pepper


1. Season beef with salt and pepper, then soften in pressure cooker for 1-2 hours
2. Let it cool and separate it from the broth
3. In a pan, melt butter and saute garlic and onions
4. Add the mushrooms and the beefs. Coat the beef with butter. 
5. Add cream, chicken stock, water and liquid seasoning. Let everything simmer until sauce thickens.
6. Add the brandySeason with salt and pepper to taste. 

The truth is that this recipe is for ox-tongue, but I do not have time to soften ox-tongue that almost takes forever and it's more expensive, so maybe better for a special occasion. Feel free to substitute ox-tongue for beef brisket, and just follow the same procedure. Anyway, I always prefer pre-softening the beef in pressure cooking or slow-cooking (rather than to let it cook with the rest of the ingredients because it's faster to soften beef on its own and it allows you to get rid of the fat. 

This is a simple dish and it's rather tasty. I would love it if I used ox-tongue, but I will one day and I'll tell you all about it. If you do it ahead of me, let me know. Haha!

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