Beef Brisket Stew with Daikon recipe: iceorrice.com/pressure-cooker...
NOTE: If you want the beef brisket super tender, I recommend cooking the brisket for 1 hour without the daikon first, then do a quick release and add the daikon and cook for another 20 minutes so that the daikon is not mushy and the meat is tender.
If you are interested in buying the Instant Pot, get it here (affiliate link): amzn.to/2xgKLLa
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.
Ingredients:
600 g beef brisket
1 daikon radish note: not the Korean radish
1 tablespoon dou ban jiang (broad 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
1 tablespoon corn starch mixed with 2 tablespoons cold water
Music by HookSounds: www.hooksounds.com
13 мар 2017
