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.
- 600 g beef brisket
- 1 daikon radish note: not the Korean radish
- 1 tablespoon red chili bean paste or chu hou paste if you don't like spicy
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon shaoxing rice wine
- 3 stalks green onion cut into 2 inch long
- 4 slices ginger
- 4 cloves garlic smashed
- 1 cinnamon stick
- 1 star anise
- 2 black cardamoms
- 1 tangerine peel
- green onion for garnish
- 1 tablespoon corn starch mixed with 2 tablespoons cold water
Trim off excess fat and cut the brisket into 1-inch pieces.
In a pot of cold water, add the brisket, half of the green onions and sliced ginger and bring it to a boil over high heat. Skim the scum and transfer the brisket to a bowl. Reserve the broth and set aside for later.
Peel and roll cut daikon radish.
In a large sauce pan, heat 1 tablespoon oil over medium-high heat. Add the garlic, the rest of the green onions and chili bean paste to the pan. Keep stirring until fragrant.
Add the brisket, sugar and soy sauce until everything is incorporated.
Pour in the broth (about 4 cups) that was reserved earlier and bring it to a boil. Add tangerine peel, black cardamom, star anise, cinnamon stick to the pan.
Once the brisket returns to a boil, transfer it to a pressure cooker. Add the daikon radish. If you want to make it into a soup, add one more quart of the broth. Set the timer of your pressure cooker for 40 minutes.
After the brisket has finished cooking in the pressure cooker, transfer a small batch of the stew to a medium sauce pan. Add the corn starch mixture to the pan. Mix well until the sauce thickens. Serve with noodles or steamed rice.