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      RECIPE TITLE "Island-Style Beef Short Rib Stew" Author: chef Roy Yamaguchi, courtesy of HSN

    Steamed Mahi Mahi With Chinese-Style Black Bean Sauce

    yieldsServes 4 time --- difficulty moderate


    3½ lbs Beef Short Rib (bone-in)
    2 lbs Potato (peeled and cut into 2-inch chunks)
    2 cups onions (coarse chop)
    4 ea. celery stalk (2-inch pieces)
    1 lb carrots (cut into 2-inch pieces)
    1 cup tomato paste
    5 cups beef or chicken broth
    4 garlic cloves (large – pushed through a press)
    3 tomato, chopped
    3 bay leaf


    # Cut each short rib into 4 pieces and season with salt and pepper.
    # Heat pressure cooker over high heat with oil.
    # Sauté the beef short ribs for 1 minute.
    # Add onions and garlic and cook for another minute until golden brown.
    # Then add broth, tomato, tomato paste, bay leaf and cover. Lock the lid in place.
    # Over high heat, bring to high pressure.
    # Reduce the heat just enough to maintain high pressure and cook for 40 minutes.
    # Allow the pressure to come down naturally.
    # Remove the lid, making sure it is tilting away from you to allow the excess steam to escape.
    # Add the potatoes, carrots, onions and celery and place cover back on. Lock the lid in place.
    # Over high heat, bring the pressure back to high.
    # Then, reduce to maintain a high pressure and cook for 5 minutes.
    # Quick-release the pressure. Remove the lid, making sure it is tilting away from you to allow the steam to escape. Serve.

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