Cantonese style beef brisket with daikon radish cooked with spices in a pressure cooker. This recipe is for making either a stew or soup.
- 600 g beef brisket
- 1 Chinese daikon radish note: not the Korean & Japanese radish
- 1 tablespoon red chili bean paste or chu hou paste if you don’t like spicy
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon shaoxing rice wine
- 3 stalks green onion cut into 2 inch long
- 4 slices ginger
- 4 cloves garlic smashed
- 1 cinnamon stick
- 1 star anise
- 2 black cardamoms
- 1 tangerine peel
- green onion for garnish
- cornstarch slurry cornstarch-to-water ratio: 1:2
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Trim off excess fat and cut the brisket into 1-inch pieces.
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In a pot of cold water, add the brisket, half of the green onions and sliced ginger and bring it to a boil over high heat. Skim the scum and transfer the brisket to a bowl. Reserve the broth and set aside for later.
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Peel and roll cut daikon radish.
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In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add the garlic, the rest of the green onions and chili bean paste to the pan. Keep stirring until fragrant.
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Add the brisket, sugar, oyster sauce and soy sauce until everything is incorporated.
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Pour in the broth (about 4 cups) that was reserved earlier and bring it to a boil. Add tangerine peel, black cardamom, star anise, cinnamon stick to the pan.
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Once the brisket returns to a boil, transfer it to a pressure cooker.Add the daikon radish. If you want to make it into a soup, add one more quart of the broth. Set the timer of your pressure cooker for 40 minutes.
NOTE: If the brisket has a lot of tendons attached, set it over high pressure for 60-70 minutes without daikon. Then add daikon and cook for another 15-20 minutes.
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After the brisket has finished cooking in the pressure cooker, transfer a small batch of the stew to a medium saucepan. Add the cornstarch slurry to the pan (starting with 1 tbsp and adjust to your preference). Mix well until the sauce thickens. Serve with noodles or steamed rice.
Tips for searing the meat and aromatics: If you sear the meat with a little oil in a hot skillet, it gives the broth depth of flavor and an appetizing color. You can also use the “saute” function of the Instant Pot for browning, but when there’s too much meat in there, it becomes more of steaming than searing since the IP is not hot enough. Searing the meat on the stovetop is much efficient and nicer coloring.
Source: Pressure Cooker Beef Brisket Stew with Daikon – Ice Or Rice
