Monterey Beef Brisket With Noodles



1 k. beef brisket (punta y pecho), cut into 2″ -cubes
1 big head garlic, crushed with skin on
½ cup Lauriat soy sauce
¼ cup brown sugar
2 petals star anise (estrella or sangke)
¼ tsp. pepper
2 tbsps. Chinese rice wine
2 cups water
3 tbsps. cornstarch dispersed in
1/3 cup water
¼ cup Top Choice canola or corn oil
250 gms. wide rice
noodles, blanch 3 mins. in boiling water, drain
½ cup spring onions, chopped (for decor)



Step 1

Put the first 7 ingredients in a bowl to marinate beef; place in a refrigerator from 1 up to 8 hours. Heat oil in a 6 to 8-quart pressure cooker until hot. Add beef mixture and cook until brown. Carefully add water. Cover.

Step 2

When pressure cooker" sizzles" turn fire to very low and cook 45 minutes. Wait for 15 minutes before uncovering. (Wash pressure cooker when cold to prevent rubber gasket from getting deformed.) Thicken with cornstarch. Pour over noodles. Top with spring onions. (When pressure cooker is unavailable, use 3 cups water and cook till meat is tender.)

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