Ingredients
- 2 pounds beef brisket, 1 inch pieces, fat trimmed
- 1 daikon, chopped
- 2 large carrots
- 4 slices ginger
- 4 cloves garlic
- 2 star anise
- 1 tbsp peppercorns
- 1/4 cup xiaoshing wine
- 1/4 cup chou hou sauce
- 2 tbsp light soy
- 1 tbsp dark soy
- 2 tbsp oyster sauce
- 1 tsp five spice powder
- 2 pieces dried orange peel
Directions
1. Boil brisket pieces in water until foam forms, drain the meat
2. Sautee ginger, garlic, star anise, peppercorns in fat, when fragrant, add the drained brisket and sautéed until browned
3. Add remainder of ingredients and 500-750mL of water, bring to boil then add daikon and carrots
4. Pressure cook for 40 minutes, add cornstarch slurry to thicken to desired consistency
- 2 pounds beef brisket, 1 inch pieces, fat trimmed
- 1 daikon, chopped
- 2 large carrots
- 4 slices ginger
- 4 cloves garlic
- 2 star anise
- 1 tbsp peppercorns
- 1/4 cup xiaoshing wine
- 1/4 cup chou hou sauce
- 2 tbsp light soy
- 1 tbsp dark soy
- 2 tbsp oyster sauce
- 1 tsp five spice powder
- 2 pieces dried orange peel
Directions
1. Boil brisket pieces in water until foam forms, drain the meat
2. Sautee ginger, garlic, star anise, peppercorns in fat, when fragrant, add the drained brisket and sautéed until browned
3. Add remainder of ingredients and 500-750mL of water, bring to boil then add daikon and carrots
4. Pressure cook for 40 minutes, add cornstarch slurry to thicken to desired consistency
