In the summer, my hometown, Guangzhou is very hot and humid. All I want to eat are noodle soups, everyday. Beef brisket is cooked with spices over low heat until tender. It’s commonly served with noodles in the soup. This is definitely one of Guangzhou’s favorite noodle soups of all time. In the winter, it is often made into a stew and served hot as there’s no indoor heating. It is a very popular street food in Guangzhou and Hong Kong.
Using a pressure cooker for the brisket
The Chinese grocery stores usually sell the tendon attached to the brisket. Andy’s father, who was originally from Hong Kong, loves to eat the tendon and fat that are attached to the meat as you can see in the video. I trimmed most of the excess fat for healthier eating. To make the brisket and tendon tender, a pressure cooker is perfect and shortens the cooking time. A slow cooker works fine as well, but needs much more time (about 6+ hours) to make the brisket tender.
How to pick a fresh and juicy daikon radish
The daikon radish is often cooked with the brisket. It is NOT the same texture as the Korean radish. Daikon radish is longer than Korean radish. It has mostly white skin and a slightly green shade near the head. Good daikon radishes are firm and heavy. If the flesh is dry and slightly brownish, then you should throw it away.
Raw daikon has a pungent and peppery flavor. When it’s cooked with brisket, it absorbs all the flavors from the meat and it also brings a very subtle sweet taste to it. When daikon is used for braising or boiling, it’s commonly cut into irregularly shaped pieces. This is especially perfect for pressure cooking. This cutting technique is called roll cut which is commonly used in Chinese and Japanese cooking. After the first cut, the daikon is rolled about one-third of the way and then cut again. Keep repeating this process for the rest of the daikon.
This recipe is for making either a stew or soup. The only difference is the amount of water added to the dish.