Braised Beef Brisket

[Ingredients]

• 1kg beef brisket - cut into cubes

• 1kg beef tendons

• 3tbsp oil

• 20g sliced ginger

• 3 cloves of garlic

• 1/2tbsp black peppercorn

• 1/2tbsp white peppercorn

• 1 star anise

• 3 bay leaves

• 2pcs dried orange peel - soaked in hot water

• 1tsp five spice powder

• 1/4 cup shao xing jiu

• 1/4 cup chu hou paste

• 2 cubes red fermented bean curd (nan lu)

• 2tbsp light soy sauce

• 2tbsp oyster sauce

• 1.5L water

• 30g rock sugar

• 1tbsp dark soy sauce

• 500g daikon - peeled, halved lengthways, sliced 1cm thick

• 4 stalk scallion - chopped

[Steps]

1. Sear beef brisket with 1tbsp of oil until lightly browned. Transfer to pressure cooker.

2. Sear beef tendons with 1tbsp of oil until lightly browned. Transfer to pressure cooker.

3. Add 1tbsp of oil to pan. Add in ginger, garlic, black and white peppercorns, star anise and bay leaves, stir-fry until fragrant. Add to pressure cooker.

4. Add in soaked orange peel, five spice powder, shao xing jiu, chu hou paste, nan lu, light soy sauce, oyster sauce, water, rock sugar and dark soy sauce. Pressure cook for 1hr.

5. Skim top layer of oil. Add in daikons and pressure cook for another 15-20mins.

6. Serve garnished with scallion.

Adapted from The Meat Men

Video tutorial click here

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