This is another recipe I\’ve never cooked but keep because I always enjoy it when my mum cooks it (which isn\’t often anymore). Unfortunately I\’ve never come across lobuk in my regular shops but maybe one day I\’ll search it out. This recipe could probably be done in a pressure cooker in 2 stages.
- 1 kg shin beef (AKA gravy beef) or osso bucco (which is shin beef still on the bone, apparently)
- 30cm lobuk (Chinese white carrot), skinned and sliced on the diagonal. Cover this in water while preparing other things so it doesn\’t go brown.
- 4 or 5 large carrots (slightly more in quantity than the lobuk), peeled and sliced on the diagonal
- 1 large onion, chopped
- dark mushroom soy sauce
- dry apera (or whiskey)
- 3 tbs cornflour
- salt and pepper
Method:
- Marinate the meat in the soy, apera, cornflour, salt and pepper.
- Fry the onion, then brown the meat (lifted out of the marinade).
- Add a cup of water to the marinade, then add this to the pot. The liquid should just cover the meat.
- Turn the heat to low and summer for half an hour with the lid on.
- Add the vegetables and cook for a further half an hour.
- It\’s done when the meat almost falls off the bone.