Craving a deeply flavorful, melt-in-your-mouth beef stew that’s surprisingly easy to make? Look no further than this Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩)! This recipe delivers tender, succulent beef brisket infused with the aromatic spices of Chinese cooking. Forget hours of simmering on the stovetop; the Instant Pot simplifies the process, delivering restaurant-quality results in a fraction of the time. Imagine rich, savory broth perfectly complementing tender beef and sweet, crisp daikon radish – a comforting and satisfying meal perfect for a chilly evening or a special occasion. The depth of flavor will surprise and delight even the most seasoned foodie.
This irresistible Instant Pot Chinese Beef Brisket Stew is easier to make than you think, and the results are unbelievably rewarding. Prepare to be amazed by the tender brisket and the perfectly balanced flavors. Ready to dive into this flavorful journey? Let's get started with the step-by-step instructions below!
Tools Needed
- Large pot
- Instant Pot
Ingredients
- Beef Brisket: 1.5 lbs
- Beef Shank: 1.5 lbs
- Ginger: 5-6 thick slices
- Daikon Radish: 1.5 lbs
- Chu Hao Jiang (Chuo Hao Paste): 4 tbsp
- Shaoxing Wine: 2 tbsp
- Light Soy Sauce: 1 tbsp
- Dark Soy Sauce: 1 tbsp
- Beef Broth or Chicken Broth: 1 cup
- Star Anise: 3
- Sugar: 1 tbsp
- Oyster Sauce: 1 tbsp
- Cornstarch: 2 tbsp
- Water: 2 tbsp
- Oil: 1 tbsp
- Scallions (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sear the Beef
- Cut beef brisket and shank into large chunks. Parboil in a large pot of water to remove impurities. Discard water and rinse beef.
- Prepare ginger (slice) and daikon radish (peel and cut into large pieces).
- Turn on saute mode of the Instant Pot. Add oil, then ginger and stir until aromatic.
- Add chu hao jiang, beef, shaoxing wine, soy sauces, beef broth, star anise, sugar, and oyster sauce. Deglaze the pot and stir.
Step 2. Pressure Cook the Stew
- Add daikon radish, press down, and close the Instant Pot lid. Pressure cook on high for 40 minutes.
Step 3. Thicken and Finish
- Once pressure is released, check the stew. For a thicker consistency, use saute mode and gradually stir in a cornstarch slurry (2 tbsp water + 2 tbsp cornstarch).
Step 4. Serve
- Serve over rice or noodles. Garnish with chopped scallions (optional).
Read more: Bulgogi Stew Recipe: A Flavorful Korean One-Pot Meal
Tips
- Cutting the daikon radish into larger pieces prevents it from melting away during cooking.
- The recipe yields enough for two meals.
Nutrition
- N/A
FAQs
1. Can I use a different cut of beef instead of brisket?
While brisket is ideal for its tenderness after braising, you can substitute with chuck roast or short ribs. Just be aware cooking time may need slight adjustment.
2. What if I don't have daikon radish? Can I use other vegetables?
Absolutely! Carrots, potatoes, or even turnips would be delicious substitutes. Adjust cooking time based on the vegetable's density.
3. Can I make this recipe in a slow cooker instead of an Instant Pot?
Yes! Transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Check for tenderness before serving.
This Instant Pot Chinese Beef Brisket Stew is a testament to the power of simple ingredients and clever cooking techniques. Enjoy the rich, comforting flavors and the ease of preparation – a perfect weeknight meal elevated to a culinary delight. Now go forth and impress your family and friends with this incredibly delicious and surprisingly simple recipe!