Chinese Braised Beef Brisket Recipe Instant Pot

In the summer, my hometown, Guangzhou is very hot and humid. All I want to eat are noodle soups, everyday. Beef brisket is cooked with spices over low heat until tender. It's commonly served with noodles in the soup. This is definitely one of Guangzhou's favorite noodle soups of all time. In the winter, it is often made into a stew and served hot as there's no indoor heating. It is a very popular street food in Guangzhou and Hong Kong.

Using a pressure cooker for the brisket

The Chinese grocery stores usually sell the tendon attached to the brisket. Andy's father, who was originally from Hong Kong, loves to eat the tendon and fat that are attached to the meat as you can see in the video. I trimmed most of the excess fat for healthier eating. To make the brisket and tendon tender, a pressure cooker is perfect and shortens the cooking time. A slow cooker works fine as well, but needs much more time (about 6+ hours) to make the brisket tender.

How to pick a fresh and juicy daikon radish

The daikon radish is often cooked with the brisket. It is NOT the same texture as the Korean radish. Daikon radish is longer than Korean radish. It has mostly white skin and a slightly green shade near the head. Good daikon radishes are firm and heavy. If the flesh is dry and slightly brownish, then you should throw it away.

Raw daikon has a pungent and peppery flavor. When it's cooked with brisket, it absorbs all the flavors from the meat and it also brings a very subtle sweet taste to it. When daikon is used for braising or boiling, it's commonly cut into irregularly shaped pieces. This is especially perfect for pressure cooking. This cutting technique is called roll cut which is commonly used in Chinese and Japanese cooking. After the first cut, the daikon is rolled about one-third of the way and then cut again. Keep repeating this process for the rest of the daikon.

This recipe is for making either a stew or soup. The only difference is the amount of water added to the dish.

Pressure Cooker Beef Brisket Stew with Daikon

Prep Time 15 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 45 mins

Course Main Dish

Cuisine Chinese

Servings 4

Calories 540 kcal

Ingredients

• 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

Instructions

• Trim off excess fat and cut the brisket into 1-inch pieces.

  

• 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.

  

• Peel and roll cut daikon radish.

  

• 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.

  

• Add the brisket, sugar, rice wine, oyster sauce and soy sauce until everything is incorporated.

  

• 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.

  

• 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.

  

• 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.

  

Notes

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.

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Source: https://www.iceorrice.com/pressure-cooker-beef-brisket-stew-2/

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