Beef Cheeks and Tendons Adobo with Fried Pearl Potatoes

Ingredients for Beef Cheeks and Tendons Adobo with Fried Pearl Potatoes

• 800 g beef cheeks, cubed
• 350 g beef tendons, cut into 2-inch pieces
• 10 pearl potatoes, skin on
• 2 cups beef stock
• 1 whole garlic bulb, minced
• 1/2 cup cane vinegar
• 1/2 cup soy sauce
• 1 tbsp sugar
• Oil
• Cornstarch
• Bay leaves
• Whole peppercorns

How to cook Beef Cheeks and Tendons Adobo with Fried Pearl Potatoes

1. 1.Simmer beef tendons in beef stock over low heat for 1 hour. Boil potatoes 15 minutes, drain and cool, then pan-fry until lightly browned.
2. 2.Heat oil in a large pan and brown beef cheeks. Push aside, sauté garlic over low heat until golden, then remove pan from heat.
3. 3.Put tendons with their stock, beef cheeks and oil, garlic, vinegar, soy sauce, sugar, bay leaves, and peppercorns in a pressure cooker.
4. 4.Pressure-cook for 1 hour 15 minutes until the beef is very tender.
5. 5.Transfer everything to a wok over highest heat and rapidly boil until the sauce reduces.
6. 6.Mix 1 tsp cornstarch with 2 tbsp water; add with potatoes and cook until sauce thickens. Balance soy sauce, vinegar, and sugar before serving.