Project Description


Mandy Chai

Chloe Sue




Nature’s Fresh


Full Recipe in Details

  • 500g cubed Nature’s Fresh Beef Brisket

  • 200g daikon

  • 10g sliced ginger

  • 3 cloves of garlic

  • 1/2 tbsp black and white peppercorns

  • 1 star anise

  • 2 bay leaves

  • ¼ cup shao hsing wine

  • 2 tbsp chuhou paste

  • 1 cube red fermented bean curd

  • 2 tbsp oyster sauce

  • 1 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 20g rock sugar

  • 1 litre water

  • In a hot pan, add oil and sear cubed beef brisket until brown.

  • Add in ginger, garlic, peppercorns, star anise, bay leaves till fragrant.

  • Add in shaoxing wine to deglaze the pan, then add in chuhou paste, red fermented bean curd, oyster sauce, light and dark soy and sugar. Mix well.

  • Transfer beef brisket into pressure cooker. Add in water. Cover lid let cook on medium pressure for 30 minutes.

  • After 30 minutes, let it release pressure completely. Open the lid and return beef into a pot.

  • Add in cut and peeled daikon, cover lid leaving a small gap for steam to escape. Simmer for further 30 minutes to cook daikon and reduce the sauce.

  • Serve on a bed of rice or noodles.

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