HK style beef brisket 港式炆牛腩

Cheryl

2 lbs beef short rib plate 牛坑腩

2 lbs beef tendon (optional)

4 tbsp chu hou sauce 柱侯醬

1 lb daikon, diced into 1" chunks

4 cloves garlic, peeled and sliced

1 piece ginger (1"), sliced

2 tbsp grapeseed (or other high smoking point) oil, more as needed

2 tbsp shaoxing cooking wine

2 tbsp light soy

2 tbsp dark soy

1 piece yellow rock sugar (1"x1")

2 bay leaves

1 star anise

1 dried orange peel

2 cups water, more as needed

s&p to taste

subheading: cornstarch slurry (optional):

1 tbsp cornstarch and 1 tbsp water, mixed well

subheading: Prepare meat(s):

Blanch brisket (and tendon, if using) for 10 minutes in a large pot of boiling water, remove and rinse

Cut brisket (and tendon, if using) into 1.5" chuncks, place separately in large ziplock bags or bowls

Add chu hou sauce to brisket (and tendon, if using); marinade for at least 2 hours

subheading: When ready to cook:

Set IP to sauté, wait until pot is hot, then add oil

Add in marinated brisket to brown in batches for 3 to 5 mins, do not overcrowd the pan (if the pan gets too hot, switch to low sauté, or cancel to allow the pot to cool down; turn sauté mode back on to maintain temperature)

Remove browned brisket and set aside

Repeat previous two steps for tendon, if using

Deglaze pot with shao xing wine, be sure to remove all the brown bits

Add in ginger and garlic and cook 1 to 2 mins; stir as needed

Add tendon (if using) to the pot; set IP at manual 10 mins, QR; if tendon is not used skip to the next step

Add brisket to the pot

Add dark soy, light soy, rock sugar, bay leaves, star anise and dried orange peel

Add enough water to barely cover; set IP at manual 30 minutes; QR

Give the pot a quick stir and taste; add additional seasonings if needed (add an additional 5 minutes if meat is not tender enough - keep in mind that the meat will cook an additional 5 mins with daikon)

Add in daikon, set IP at manual 5 mins; 10 minutes NPR

Remove bay leaves, remove star anise and dried orange peel if able

*Thicken sauce if needed

Serve over white rice or noodles

Garnish with green onions and a drizzle of sesame and/or chili oil

Page footer