Cantonese Beef Brisket with Daikon
Cantonese Beef Brisket with Daikon
Ingredients
For the Beef Brisket
- 1 kg beef brisket, cut into large chunks
- as needed water, for blanching and braising
For the Aromatics and Spices
- 4 slices ginger
- 4 garlic cloves, smashed
- 2 spring onions, white parts, roughly chopped
- 1 tablespoon rock sugar
- 2 star anise
- 1 piece dried tangerine peel, about 5 cm
For the Braising Sauce
- 2 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Knorr Chicken Powder
- 1 teaspoon Knorr Liquid Seasoning
For the Daikon and Garnish
- 1 large daikon, peeled and cut into 2 cm thick rounds
- 1 tablespoon oil, for sautéing
- 1 spring onions, green parts, thinly sliced for garnish
- as needed rice, for serving
Instructions
- 1
Cut the beef brisket into large, approximately 5 cm chunks. This size helps prevent it from falling apart during the long braising process.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add the beef brisket and blanch for 5-10 minutes. This step helps to remove impurities and excess blood, resulting in a cleaner braising liquid.
⏱️ 10 min•🌡️ 100
- 3
Drain the blanched beef and rinse thoroughly under cold running water. This stops the cooking process and washes away any remaining scum.
⏱️ 3 min
- 4
Prepare the aromatics: slice the ginger, smash the garlic cloves, and roughly chop the white parts of the spring onions. Gather the rock sugar, star anise, and dried tangerine peel.
⏱️ 5 min
- 5
Prepare the daikon by peeling it and cutting it into thick, 2 cm rounds.
⏱️ 5 min
- 6
Heat 1 tablespoon of oil in a pressure cooker over medium-high heat. Add the prepared aromatics (ginger, garlic, white parts of spring onions) and sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 7
Add the rinsed beef brisket to the pot and brown it on all sides for about 5-7 minutes. This step adds depth of flavor.
⏱️ 7 min
- 8
Deglaze the pot with Shaoxing wine, scraping any browned bits from the bottom. Allow the alcohol to cook off for about 1 minute.
⏱️ 2 min
- 9
Add enough water to cover the beef completely. Then, add the rock sugar, star anise, dried tangerine peel, light soy sauce, dark soy sauce, oyster sauce, Knorr Chicken Powder, and Knorr Liquid Seasoning.
⏱️ 3 min
- 10
Close the pressure cooker and cook on high pressure for 45 minutes. This will tenderize the beef significantly.
- 11
Carefully release the pressure from the cooker according to manufacturer's instructions. Open the lid and add the daikon rounds to the pot.
⏱️ 5 min
- 12
Close the pressure cooker again and cook for another 15 minutes on high pressure. This will cook the daikon until it's tender and has absorbed the delicious braising liquid.
- 13
Once the second pressure cooking cycle is complete, release the pressure and open the cooker. The beef should be fork-tender and the daikon soft and flavorful.
⏱️ 5 min
- 14
Serve the Cantonese beef brisket with daikon hot, garnished with thinly sliced green parts of spring onions, and accompanied by steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Beef Brisket with Daikon
For the Beef Brisket
- 1 kg beef brisket, cut into large chunks
- as needed water, for blanching and braising
For the Aromatics and Spices
- 4 slices ginger
- 4 garlic cloves, smashed
- 2 spring onions, white parts, roughly chopped
- 1 tablespoon rock sugar
- 2 star anise
- 1 piece dried tangerine peel, about 5 cm
For the Braising Sauce
- 2 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Knorr Chicken Powder
- 1 teaspoon Knorr Liquid Seasoning
For the Daikon and Garnish
- 1 large daikon, peeled and cut into 2 cm thick rounds
- 1 tablespoon oil, for sautéing
- 1 spring onions, green parts, thinly sliced for garnish
- as needed rice, for serving
Instructions
- 1
Cut the beef brisket into large, approximately 5 cm chunks. This size helps prevent it from falling apart during the long braising process.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add the beef brisket and blanch for 5-10 minutes. This step helps to remove impurities and excess blood, resulting in a cleaner braising liquid.
⏱️ 10 min•🌡️ 100 - 3
Drain the blanched beef and rinse thoroughly under cold running water. This stops the cooking process and washes away any remaining scum.
⏱️ 3 min - 4
Prepare the aromatics: slice the ginger, smash the garlic cloves, and roughly chop the white parts of the spring onions. Gather the rock sugar, star anise, and dried tangerine peel.
⏱️ 5 min - 5
Prepare the daikon by peeling it and cutting it into thick, 2 cm rounds.
⏱️ 5 min - 6
Heat 1 tablespoon of oil in a pressure cooker over medium-high heat. Add the prepared aromatics (ginger, garlic, white parts of spring onions) and sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 7
Add the rinsed beef brisket to the pot and brown it on all sides for about 5-7 minutes. This step adds depth of flavor.
⏱️ 7 min - 8
Deglaze the pot with Shaoxing wine, scraping any browned bits from the bottom. Allow the alcohol to cook off for about 1 minute.
⏱️ 2 min - 9
Add enough water to cover the beef completely. Then, add the rock sugar, star anise, dried tangerine peel, light soy sauce, dark soy sauce, oyster sauce, Knorr Chicken Powder, and Knorr Liquid Seasoning.
⏱️ 3 min - 10
Close the pressure cooker and cook on high pressure for 45 minutes. This will tenderize the beef significantly.
- 11
Carefully release the pressure from the cooker according to manufacturer's instructions. Open the lid and add the daikon rounds to the pot.
⏱️ 5 min - 12
Close the pressure cooker again and cook for another 15 minutes on high pressure. This will cook the daikon until it's tender and has absorbed the delicious braising liquid.
- 13
Once the second pressure cooking cycle is complete, release the pressure and open the cooker. The beef should be fork-tender and the daikon soft and flavorful.
⏱️ 5 min - 14
Serve the Cantonese beef brisket with daikon hot, garnished with thinly sliced green parts of spring onions, and accompanied by steamed rice.
⏱️ 2 min