⬇️ Ingredients below ⬇️
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The ever-popular dish of Braised Beef Brisket with Daikon is a favourite in Chinese cuisine. Not only is it super tasty, it’s also really easy to make in the comfort of home too!
Using WMF Singapore’s Perfect Pro NATUramic, the cooking time is drastically reduced. Add in the beef brisket, tendons, together with all the spices into the pressure cooker after a quick stir fry, and you’ll be quite happy with the results. The NATUramic’s hermetic lock seals in the food’s flavour and nutrients for that ideal nutrition and taste.
Succulent beef brisket, beef tendon and daikon cooked to perfection, drawing in all the flavours from the spices added, makes the flavour just so irresistible. Perfect to go with an additional bowl of rice!
#themeatmensg #zichar #pressurecooked #wmf #perfectpro #beefrecipe #flavourbomb
⬇️ Ingredients here ⬇️
1 kg beef brisket (cut into cubes)
1 kg beef tendons
3 tbsp oil
20g sliced ginger
3 cloves of garlic
1 tbsp black and white peppercorns
1 star anise
3 bay leaves
2 dried orange peel
1 tsp five spice
¼ cup shaoxing wine
¼ cup chu hou paste
2 cubes red fermented bean curd
2 tbsp oyster sauce
2 tbsp light soy sauce
1.5 litres water
30g rock sugar
1 tbsp dark soy sauce
500g daikon
4 stalks spring onion (chopped)
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Full recipe:
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30 Comments
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Tha😂nks
💕💕💕
if using slow cooker instead, how long to cook it?
Is the red fermented bean curd really necessary?
Short, simple, effective……. I'm cooking it according to your recipe as I'm typing this. Appreciate it greatly 🙏 💯
wow
Great stuff. Got Red fermented beancurd! Thank you so much for sharing.
W0w thank chief 🙏💕
Brisket way to lean.
Instant sub, glad the algorithm finally showed me your channel!
Is the red fermented bean curd supposed to be foo-yu (腐乳) or nam-yu (南乳)? I found both as red versions in my market, so got confused. Thanks!! 🙂
Nah ini baru enak
every Chinese New year I cook this for party thanks you sir
Yummy… 😋
epic
i love your recipe
1 cup is how many tbsp?
Where can I purchase the chu hou paste, please?
I don't have orange peel so I'm using watermelon skin.
A classic and favorite Chinese dish! Well done!
Omg it’ll go so goooooood with rice 🍚
Yes afterall these years, finally we get a GLIMPSE of the man behind all these great masterpieces….salute
This is my menu tonight😘😘
I try your recipe and it is very good! Highly recommended.
同款高压锅😁
I want!
I can’t fine chu hou paste in my area.. what alternative can i use?
Hi, I only have boneless beef short ribs on hand. Can I use this in place of beef brisket? I have cooked boneless short ribs in my WMF pressure cooker many times before, and it has only taken 35 min for the meat to become tender. Any idea if pressure cooking boneless short ribs for 1 hr + 15-20 min will overcook the meat?
Which pressure cooker brand is this
In looking at several similar recipes, I noticed that there seems to be two methods of prepping the meat: either brown the meat first, or boil it and then skim off the scum. Does anyone happen to know if the differences are due to regional differences in China?