Braised Beef With Radish
Braised Beef With Radish
Mandy Chai cooperated brands
Nature’s Fresh
TEFAL
Full Recipe In details
Ingredients
- 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
Methods
- 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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