Ginger Beef Stew

Ingredients:

·       1 small head of cabbage, cored, sliced into 8 equal wedges

·       1 thumb-sized fresh ginger, peeled, crushed with flat side of knife

·       2 large links of dried Chinese sausages, diagonally sliced into 2-inch long slivers

·       2 large pieces shallots, peeled, quartered

·       2 small pieces fresh corn, husked, silks removed, halved or sliced into thirds

·       1 Tbsp. fish sauce, add more later if needed

·       1 Tbsp. freshly cracked black peppercorns

·       2 cups Homemade Buttery Mushroom Broth, Unsalted

·       2 cups water

·       2 pounds beef shanks, preferably with marrow, thickly sliced

·       1 pound of potatoes, peeled and quartered

·       ¼ pound of pak choy, bottoms removed, sliced into 2-inch thick pieces, rinsed well, drained

Directions:

1. Except for cabbage and tatsoi, place ingredients into a Yedi Pressure Cooker.

2. Press: SLOW COOKER and LOW. Set the timer to 8 hours. Secure lid.

3. After the cooking cycle, discard the ginger. Stir in remaining.

4. Turn off the machine. Taste. Adjust seasoning if needed.

5. Pour stew into bowls. Cool slightly before serving.