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Beef Sinew with Turnips and Carrots


Beef Sinew with Turnips and Carrots
4 pieces beef sinew (about 1 and 1/2 pounds)*
3 Tablespoons chopped garlic
3 Tablespoons vegetable oil
4 Tablespoons soy sauce
3 Tablespoons cooking wine
2 cups water
2 large pieces of ginger, peeled
3 cloves star anise
2 Tablespoons sugar
3 and 1/2 to 4 pounds white Chinese turnips, also called white radish (about one large one)
1 3/4 or 2 pounds carrots (about 5 large ones)
1. Cut the sinew into one-inch long pieces.
2. Place a piece of aluminum or any other metal in the bottom of the pressure pot in order that the sinew does not stick to the bottom, this prevents the sinew from scorching.
3. Reserve one tablespoon soy sauce, the turnips and carrots, then put all the other ingredients in the pressure cooker and when the pressure is up, follow the pressure cooking directions and cook for forty minutes.
4. While the sinew is cooking, peel the turnips and carrots and roll-cut them into bite-size pieces.
5. After the set time, check the sinew by first cooling the pot to reduce its pressure, then opening the pot to make sure the sinew is soft enough to eat. If it still is too chewy, bring the pressure back up and cook five minutes more, then recheck as before. Continue as needed, until sinew is tender and soft.
6. Remove the sinew but leave the juice and spices in the pot. Add two tablespoons of water, and the remaining soy sauce, turnips and carrots. Bring the pressure up and cook for three minutes. Reduce the pressure by cooling and now return the sinew to the pot. Heat everything, mixing several times, until hot.
Note: *The sinew can be obtained at most Chinese butchers or groceries

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