BEEF SALPICAO
(I tweaked my version)
Prep time: 15 minutes
Cooking time: 37 minutes
Yields: 6 serves
4 pounds beef shanks cut into large pieces
4 tbsp canola oil
5 cloves garlic, minced
3 tbsp dijon mustard
1/3 cup Worcestershire
¾ cup Sake or white wine or red wine (your choice)
2 cups beef stock/broth
1 packet French Onion recipe mix by Knorr
ground pepper
¼ cup soy sauce
1 large carrot, peeled and cut into large pieces
2 tbsp butter
Heat canola oil for about 2 minutes in a pan the sear beef shanks on both sides for 10 minutes.
Remove and place beef in a pressure cooker along with the rest of the ingredients (except butter) in a pressure cooker and cook for 25 minutes over high heat.
Remove beef and carrots and strain broth.
Place strained broth into a sauce pan and simmer.
If you want the broth thick – do the following.
Dissolve 2 tbsp cornstarch with 1 cup broth and slowly add into the simmering broth. Whisk well until sauce becomes thick. (about 2 minutes)
Add 2 tbsp butter to make the sauce smooth and silky
Serve together.