Pressure Cooker Beef Brisket Stew with Daikon
Try this Pressure Cooker Beef Brisket Stew with Daikon recipe, or contribute your own.
Try this Pressure Cooker Beef Brisket Stew with Daikon recipe, or contribute your own.
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 stick
- 1 star anise
- 4 cloves garlic (smashed)
- 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
- 1 tablespoon shaoxing rice wine
- 3 stalks green onion (cut into 2 inch long)
- 4 slices ginger
- 2 black cardamoms
- 1 tangerine peel
- green onion (for garnish)
- cornstarch slurry (cornstarch-to-water ratio: 1:2
- Carbohydrate 4.59255099518199 g
- Cholesterol 153.7375 mg
- Fat 34.1677693368766 g
- Fiber 1.15290486153492 g
- Protein 33.3032157613956 g
- Saturated Fat 18.4212757668161 g
- Serving Size 1 1 Serving (260g)
- Sodium 1406.04499112819 mg
- Sugar 3.43964613364707 g
- Trans Fat 3.32988210283611 g
- Calories 463 calories
Step-by-step
- 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.
Red chili bean paste anchors this braise, supplying both fermented depth and capsaicin heat that cuts through the rendering beef fat. Frying this paste gently in oil for sixty seconds releases encapsulated aromatics into the pan before any liquid enters. Browning aromatics in fat dissolves fat-soluble flavor compounds that water-based poaching misses entirely. Deepening the base flavors this way prevents the final broth from tasting flat once the daikon releases its own high water content.
Blanching the brisket pieces in cold water brought slowly to a rolling boil forces out soluble proteins that would otherwise cloud the cooking liquid. Skimming that grey scum from the surface guarantees a clean-tasting broth without bitter impurities. Fresh ginger and green onions added during this initial boil neutralize strong bovine odors. Dried tangerine peel and black cardamom introduce complex, woody notes that fresh alternatives cannot replicate due to dehydration concentrating their essential oils.
Pressure cooking radically compresses tenderization timelines by trapping steam to elevate internal vessel temperatures past boiling point. Brisket cuts laden with tough connective tissue require forty minutes under pressure to convert collagen into unctuous gelatin. Cooking the daikon alongside the meat risks oversoftening unless heavy tendons force a staged approach where root vegetables join only for the final twenty minutes. Roll-cutting the daikon exposes irregular surface angles, increasing the exposed cellular area for faster, more even liquid absorption.
Thickening the strained cooking liquid requires a cornstarch slurry mixed at a one-to-two ratio with cold water before stirring into simmering liquid. Scaling this batch upward requires proportional increases in aromatics and liquids, though pressure cookers demand strict adherence to maximum fill lines to allow safe steam circulation. Finished stew maintains high viscosity when starch granules gelatinize fully at ninety-five degrees Celsius.
