You can use 1 tablespoon of regular soy sauce to replace the dark soy sauce, and add 1 teaspoon molasses. The dish will come out in a lighter color but still taste good!

Love this recipe, made it a couple times now! I made it with brisket on the stovetop and the cooking times worked great, the only problem is there wasn’t nearly enough liquid left after simmering. Makes sense and maybe obvious to others but if you’re using tougher meat add a couple cups of water while cooking (so far I’ve forgotten every time but next time I won’t haha).

I remember when I cooked the stovetop version (that was long time ago), I did use a very low heat for simmering (not like the low boil I use for braising meat in a wok). By the time to add potato, the liquid didn’t reduce that much (the liquid can still cover most of the beef pieces). There wasn’t enough to liquid to fully cover the potatoes, but I managed to flip the meat to let the potato sit more in the liquid for the cooking. The purpose of uncovering the pan was because I want the broth to reduce naturally, so you end up with a more flavorful broth.
Now that I think about it, I think it’s best to cover the pot when you simmer the beef for 1.5 the hours, just to make sure the broth doesn’t run dry. You can always turn up the heat to reduce the broth later if needed. At the end of the cooking, if everything was cooked and done, and the broth is too thin, you can always transfer all the meat and potatoes into a big bowl, and reduce the sauce in the pot (it usually takes 15 minutes or so, with medium high heat).

Thanks for bringing this issue to my attention. I have a field for “inactive cooking time” in my recipe card, where I use it to fill out time such as adding / release pressure for IP. But I just realized that the recipe card does not show this information on my blog.
I have updated the recipe card to at least show the proper 40 mins IP cooking time. I cannot see an option to show the field “inactive cooking time” and I will look into it.
So sorry about the confusion!

If you have another type of alcohol such as Japanese sake or beer, that would be the best replacement. If you don’t have it or prefer not to use any alcohol at all, I would just skip it.