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Cut beef shank into bite-size pieces. Heat the oil in a pressure cooker, and brown the surface of the beef. Add the water, bring
to a boil and cover. When the pressure increases, lower the heat and cook for 15 minutes. Let stand to allow the pressure to
dissipate through natural cooling.
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Skin potatoes and onions. Skin the carrot and cut into pieces about the same size as the potatoes and onions.
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Open the pressure cooker lid, bring to a boil and add the vegetables prepared in 2. and the seasonings.
Bring to a boil again and cover. After the pressure increases, lower the heat and cook for 3 minutes. Let it cool.
After the pressure dissipates,open lid, check the taste and boil down a little.
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Serve on a dish, garnish with rape plants boiled and soaked in seasoned stock, and top with soft Japanese mustard.
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