31, Jul 2010
Viet-Korean Braised Roast

After the carnitas fail, I decided to just repeat the pressure-cooker braising part, with a slight adjustment to make the beef less salty. Here is the result: a delicious braised tri-tip roast with strong asian flavors.


3 lb tri-tip roast, cut into 2″ chunks
4 cloves garlic, minced
2″ large ginger root, peeled and minced
1 large shallot, peeled, ends removed, and minced
1/8 c soy sauce
1/4 c fish sauce
1/4 c hoisin sauce
1/4 c rice vinegar
1/4 c water
1 tbsp whole black peppercorns
1 cinnamon stick
4 stars anise
6 dried red peppers
canola oil


Combine the soy, fish sauce, hoisin, and rice vinegar. Heat the pressure cooker on high. When hot, add a little of the oil. Sear the pieces of beef on all sides, 3-4 minutes, in multiple batches. Remove and set aside. Reduce heat to medium and add enough oil to saute the garlic, ginger, and shallot in. Saute until fragrant, 1-2 minutes. Add the water and scrape the bottom of the pot to get off the burned bits from the beef. Add about 1/4 of the soy mixture and continue scraping until the bottom of the pot is smooth. Add the rest of the mixture and cook stirring for about 1 minute. Add the meat and the dry spices. Turn heat to high, cover and seal, and bring up to 15lb pressure. Cook for an hour, turn off the heat, and let the pressure dissipate.

Remove the chunks of beef with tongs. Strain what’s left to produce a smooth gravy. Salvage the softened black peppercorns from the remaining sludge — they’re delicious — but be sure to discard all pieces of the cinnamon stick and star anise, since they’re hard to chew. Shred the meat for sandwiches, serve over rice, etc.