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1
Prepare the beef rib fingers, unpeeled small potatoes, maitake mushrooms, and onion, keeping the potato sizes even so they don't fall apart during cooking.
2
Cook the onion and other ingredients briefly with water, salt, and a touch of sugar to season and blend the flavors.
3
Combine the prepared beef, potatoes, maitake, onion, and chicken stock in a pot and bring to a boil.
4
Season with salt, then transfer the entire pot of ingredients and broth into the inner pot of a thermal (vacuum) cooker.
5
Place the inner pot into the thermal cooker's outer casing and let the residual heat gently finish cooking, so the beef becomes tender while the potatoes stay intact without falling apart — all without using extra gas or having to watch the stove.
6
After the residual-heat cooking, open the pot and check: the beef should have a tender yet slightly chewy texture, and the potatoes should be creamy and melt-in-the-mouth when cut open.
7
Finally, stir in the heavy cream and Dijon mustard for a rich, slightly tangy creamy flavor, then garnish with parmesan, black pepper, and parsley to taste before serving with rice or bread.
PrimedTableBETA
