Instant Pot Beef Brisket Stew with Daikon
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- Опубликовано: 17 окт 2024
- Beef Brisket Stew with Daikon recipe: iceorrice.com/...
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
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It's so delicious I can smell it
Nice beef stew you make. I will try some for my dinner.👍😊
She putted lots of yummy creativity in it.
Thanks for sharing I love your recipe
Beef brisket always a favorite
of mine,and Your method of
preparing was excellent...
Thanks for sharing Chef
Try the sauté function on insta pot so you don’t need to change pots
Cannot wait to try it. 👍
Look very good thanks for the recipe👍
One of my favourite restaurants stopped making this dish so I tried to seek out a recipe that used the chili version. I was wondering what kind of chili paste to use but couldn't figure it out! Thank you for sharing your secret ingredient.
You're welcome! I love the chili paste and it does make a huge difference from using chu hou sauce
Excellent
Don’t add the daikon with the beef brisket in the instant pot for 40 minutes. The daikon turned mushy. Too much water/broth will make the taste bland
You can boil off too much water/broth and concentrate the flavor.
@@forget3817or just use less water.
Thank you for the recipe! Delicious!
Anyone here 2019 to cook this yummy food?????
The beef comes out very chewy for me. Should I ajdust my cooking time longer or shorter?
It look very yummy..
i made this today. so yummy 😋
thank you very much !
glad that you liked it!! thank you for telling us :)
Did you cook it under pressure? or just let it cook with the lid off? I never saw you actually seal the lid on to the instant pot. Also, as others have stated, the Daikon will get mushy if you cook at pressure for 40 minutes. Did you add the Daikon later in the process?
george louie yes, I did cook it under pressure. For the daikon, it’s up to your personal preference, you can add it 20 minutes before finishing cooking. But I cooked it for 40 minutes so the daikon is tender, not mushy especially it’s cut into big chunks.
Does it give diff taste if I don't have tangerine/orange peel? 🤔
Am making it now in Instapot/slowcook mode. I added beef bones 😊
Will add daikon and carrots later on 🤤
It will still be delicious!
What do you call that fruit or seed looking spice you add?, , is it "black cardamons"?
Thank you for sharing.
Black cardamom. She also added tangerine Peel as well.
What kind of rice wine did you use? It looked clear, the shaoxine cooking wine that I have is brownish.
@Michelle, there are 2 types of shaoxing cooking wines, the redish/brownish kind and clear one.
Yummy!!! Wooow
hello this tangerine peel can I substitute it with bay leaf? I have hard time looking for it here in Manila, I think its not available at all. Thank you
You can use some zest from an orange.
i’m living in Ph too, you can use dry orange peels. i keep fresh peels and dry them in an oven on lowest heat for around 30min to 1 hour and the peels keep for a long time in a sealed container, as long as you thoroughly dry them. hope this helps!
@@1130jocelyn salamat
What if I don't have a pressure cooker? Can I just leave it to simmer on the stove and check the water from time to time?
yep, simmer until the beef is tender.
I was wondering is that a beanpaste?the one in a bottle
which instant pot button?
Can I make this without doubanjiang? Will it made the stew taste weird without it? Can I replace it with another ingredient maybe like hoisin sauce or other?
Hoisin will make it more sweet.
what/which Hometown?
Bro bean paste? What is that?
You could have used the saute function on your instant pot when you were sauteing the onions, ginger and meat.
I couldn't agree more. I didn't think of that when filming it! Thanks for pointing that out!
This dish pretty much has the same ingredients as the Taiwanese beef noodle soup minus the cornstarch slurry and daikon.
@Josh Ymana..., Yeah, so U can reserve some of the broth, freeze it for future use to make Taiwanese beef noodle 😉
It's because the Taiwanese beef noodle soup is actually brought over to the Republic of China (Taiwan) by soldiers from Sichuan during the Chinese civil war, which ended in the defeat of the Kuomintang and thus the constitution of the People's Republic of China on the Mainland. The Sichuanese use similar ingredients for their beef noodle soup, indeed.
Navel end brisket, hardtop find that thick white tender/membrane
Hi, can you do a video on "ngau lum meen" (beef brisket noodle), please?
Thank you and thank you for sharing your wonderful creations.
When is the oyster sauce used??
Good eye! I never realized we missed that in the video😜 Add it with the soy sauce. You can check out our website for even more details!
Is "boad bean" the same as "broad bean"? I've checked amazon and has both.
We meant broad bean paste also known as doubanjiang.
I'm still hungry
Why do you call the white radish "daikon", do you know what that word comes from?
Dai means big and Kon is root, it means big root, simply it’s a big root that we eat
Thats is cold radish carots the white one!
Catnip2011 daikon is a japanese word means radish
I don't have bean paste or chu hou sauce, is there something else I can replace with?
Do you have hoisin or oyster sauce? Try both or one of them to add more sweetness. If you can find fermented bean curd, that works too. Hope this helps!
It's disappointing how difficult it is to get brisket with tendon
Cooks it in a slow cooker ... meat will be juicy and tender and requires less stock .
Can I make this dish without a pressure cooker?
LuvHartSapin 2018 Valence yes you can! Just need to cook the beef over medium low heat for a few hours till it’s tender.
还没看就觉得好好吃啊！！！！！
don't have black cardamoms. Is there any I can replace it?
use green cardamom, or you can slightly increase the amount of ginger and cinnamon would be good too.
Can I use something else instead of sugar?
I'd say just omit it :)
Yes, you can use stevia sugar which is 0% harmful for your health.
you can grate a quarter of an apple for every 2 teaspoons of sugar. Works for many dishes as long as you don't need the sauce to form a thick syrup. If you're doing a stew or soup like this you can just mince or dice the apple and the sweetness will release as you cook.
@@TheButtonMashers
wow, thanks. Much better than using sugar.
为什么我身在北京却要在youtube上看一个中国人用英文教我做萝卜炖牛胸....WTF....
Because it is instant pot cooking, not quite the traditional Chinese clay pot cooking. Although I do find the flavouring ingredients similar, instant pot cuts down cooking time by 1 hour and 15 min. They can simplify the step more by sauteing in the instantpot. Simply put .... they want you to buy an instantpot.
Obviously you don’t know how sautéing works on instant pot. Re-use blanching water is gross.
LOL, your daikon would be too soft if you cooked 40 min in the pressure cooker. Ouch!
Yeah, I think usually people put it towards the end the very last 20 minutes or so should be good enough as I like mine chewy. :D
❤️😋😋😋
I don't understand why you put cinnamon in food like that we only put it in desserts
Cinnamon isn’t just for desert people used it for spicy, cocktails and tea drinks.
You're just ignorant of other cultures..... get out of your bubble!!
The world doesn't revolve around the western world you know.
B
And lastly, a gigantic tiny teaspoon of msg
U say that like it's a bad thing
You lost me at ..."not too spicy" 😬
You can substitute that with Lee Kum Kee Black Bean Garlic Sauce instead. Flavorful but not spicy at all.
So wrong to put starch into the stew ....
this is wrong in so many levels
What's wrong with it?
Meta don't just say nay, tell us why if you may.
Meta - when you come up with a better method, post it. Otherwise your empty, got nothing useful to give.
why don't YOU show us all YOUR right way, genius!!!
@@thomaspai5139
Please do enlighten us with your way worthy recipe.