Servings: Serves 6 to 8

2 lbs beef short rib plate 牛坑腩 2 lbs beef short rib plate 牛坑腩
2 lbs beef tendon (optional) 2 lbs beef tendon (optional)
4 tbsp chu hou sauce 柱侯醬 4 tbsp chu hou sauce 柱侯醬
1 lb potatoes, diced into 1" chunks 1 lb potatoes, diced into 1" chunks
4 cloves garlic, peeled and sliced 4 cloves garlic, peeled and sliced
1 piece ginger (1"), sliced 1 piece ginger (1"), sliced
2 tbsp grapeseed (or other high smoking point) oil 2 tbsp grapeseed (or other high smoking point) oil
3 tbsp shaoxing cooking wine 3 tbsp shaoxing cooking wine
2 tbsp madras (or any yellow) curry paste* 2 tbsp madras (or any yellow) curry paste*
1 piece yellow rock sugar (1"x1") 1 piece yellow rock sugar (1"x1")
4 bay leaves 4 bay leaves
1 can / 400 ml coconut milk 1 can / 400 ml coconut milk
water water
s&p to taste s&p to taste
cornstarch slurry (optional): subheading: cornstarch slurry (optional):
1 tbsp cornstarch and 1 tbsp water, mixed well 1 tbsp cornstarch and 1 tbsp water, mixed well

Prepare meats: subheading: Prepare meats:
Blanch brisket (and tendon, if using) for 10 minutes in a large pot of boiling water, remove and rinse
Cut brisket (and tendon, if using) into 1.5" chuncks, place separately in large ziplock bags or bowls
Add chu hou sauce to brisket (and tendon, if using); marinade for at least 2 hours
When ready to cook: subheading: When ready to cook:
Set IP to sauté, wait until pot is hot, then add oil
Add in ginger and garlic and cook 1 to 2 mins; stir as needed
Add in marinated brisket to brown in batches for 3 to 5 mins, do not overcrowd the pan (if the pan gets too hot, switch to low sauté, or cancel to allow the pot to cool down; turn sauté mode back on to maintain temperature)
Remove browned brisket and set aside
Repeat previous two steps for tendon, if using
Deglaze pot with shao xing wine, be sure to remove all the brown bits
Add tendon (if using) to the pot; set IP at manual 10 mins, QR; if tendon is not used skip to the next step
Add brisket to the pot
Add rock sugar, curry paste, bay leaves, and coconut milk plus enough water to cover; set IP at manual 30 minutes; QR
Give the pot a quick stir and taste; add additional seasonings if needed (add an additional 5 minutes if meat is not tender enough - keep in mind that the meat will cook an additional 5 mins with potatoes)
Add in potatoes, set IP at manual 5 mins; 10 minutes NPR
Remove bay leaves
*Thicken sauce if needed
Serve over white rice or noodles
Garnish with green onions and a drizzle of sesame and/or chili oil

Make a paste from 3 tbsp curry powder, 2 tbsp sesame oil and a pinch of tumeric in lieu of curry paste  Make a paste from 3 tbsp curry powder, 2 tbsp sesame oil and a pinch of tumeric in lieu of curry paste
Reduce brisket cooking time by 5 minutes to adjust tenderness  Reduce brisket cooking time by 5 minutes to adjust tenderness
To thicken sauce: remove meats and potatoes; add cornstarch slurry to thicken (1:1 cornstarch to water, mix well); return meats and potatoes to sauce  To thicken sauce: remove meats and potatoes; add cornstarch slurry to thicken (1:1 cornstarch to water, mix well); return meats and potatoes to sauce