How Many Calories Are in a Piece of Braised Beef Beef

柱侯蘿蔔炆牛筋腩 30 Minutes InstantPot Braised Beef Brisket and Tendon is one of my favourite Chinese comfort dishes. Enjoy this fork-tender beef recipe goes with rice or with soup noodles. Bonus, this Chinese braised beef brisket daikon recipe works into healthy keto meal prep ideas for the week!

Jump to:

• Hong Kong Braised Beef Brisket
• Instant Pot Pressure Cooker Beef
• What Best Cut of Beef To Use For Braised Brisket?
• Tenderizing Beef Rough Flank in an Instant Pot
• How Do I Make My Brisket Tender?
• What is Chu Hou Sauce 柱侯醬?
• What is Chu Hou Sauce Substitute?
• Chinese Style Instant Pot Braised Beef Brisket and Tendon Cooking Tips
• Chinese Braised Beef Brisket and Tendon Recipe 柱侯蘿蔔炆牛筋腩

Hong Kong Braised Beef Brisket

Chinese braised beef brisket daikon dish is a recipe I grew up with. Whenever I visit Hong Kong, Asia, I hunt for the perfect bowl of beef brisket noodles at Chinese restaurants. Noodle houses often advertise that their beef brisket is their specialty - especially their sauce.

Hong Kong-style beef brisket is different from Jewish brisket recipes or the American BBQ BBQ brisket recipes. Cantonese braised beef recipeis comfort food. It is tender and gelatinous with chunky daikon radishes in a flavourful Chu Hou Sauce.

Recreating this dish at home has always been my dream, but I hate having to stew the tendons for HOURS! Luckily, I can shortcut my way with this easy Instant Pot Braised Beef with Radish pressure cooker method. It only takes 30 minutes to cook! Cooking Cantonese style Chinese beef brisket recipe in slow cooker a long time.

You can fill a table with Chinese classics meals likeBraised Chinese Mushroom 髮菜炆冬菇 andRed Bean Soup 紅豆沙, creating an easy dinner your family will enjoy! I bought myInstant Pot from Amazon, and it was delivered the next day withAmazon Prime!

Instant Pot Pressure Cooker Beef

Anyway, anyone with a busy schedule or who cares for babies needs this in their life! Without this Instant Pot pressure cooker, I can not imagine cooking with my baby! It is so easy to use and is such a time saver!

I often like to deliberately cook extra - store a portion in the fridge for lunch the next day, make it into noodle soup, and freeze a portion to make it into a healthy Asian meal prep to eat later in the week.

What Best Cut of Beef To Use For Braised Brisket?

Now that I am officially on the Instant Pot party train recreating the

most amazing brisket recipe with daikon in the pressure cooker is easy!

The flat-cut beef rough flank (Niú nǎnin Mandarin orNgau lamin Cantonese) is the best beef cut for this slow cooking process. Although it is a rough flank full of connective tissues, it also has a layer of fat protecting the lean meat making this meat super tender after braising!

Some people opt of finger meat aka boneless short rib 牛坑腩 - the finger-like strips between the individual beef ribs. Tendering and marinating finger meat is an immensely satisfying beef finger meat recipe.

Remember to trim off excess fat as much as possible. By trimming excess fat, you will avoid a greasy dish or the need to skim off a layer of fat from the beef stew at the end of cooking.

Tenderizing Beef Rough Flank in an Instant Pot

One of the questions we always get is how long it takes to cook brisket in an Instant Pot? A general rule of thumb is to plan on 45 to 60 minutes per pound cooking beef brisket on the stovetop.

Since it is a pretty tough cut of meat full of sinewy tendons, you will need hours to render that delicious soft texture. However, when you cook braised beef brisket in the Instant Pot, you only need a fraction of the time.

This shortcut pressure cooker method only takes 30 minutes to achieve that fork-tender braised brisket. Because who really wants to cook beef brisket for six hours?

How Do I Make My Brisket Tender?

The Instant Pot is so unique. It helps tenderize, soften, and stew even the most challenging cut of meat in minutes! The high-pressure cooker temperature will break down the beef briskets' connective tissues, transforming and softening a tough brisket into tender, juicy meaty bites.

What is Chu Hou Sauce 柱侯醬?

The secret sauce in the infamous Cantonese Instant Pot braised beef brisket and tendons with daikon radish is Chu Hou Sauce (柱侯醬, zhù hóu jiàng).

So what is Chu Hou Sauce or Chu Hou Paste? The Chu Hou Paste recipe combines fermented soybean sauce similar to Hoisin sauce but with different seasonings such as sesame paste and fermented bean curd. This ingredient also varies by brand.

This convenient cooking staple is excellent for braising meats when paired with garlic and ginger.

What is Chu Hou Sauce Substitute?

If you can not find Chu Hou Sauce, you can substitute hoisin sauce. However, it is not the same. We like the savoury umami flavours ofLee Kum Kee's Chu Hou Sauce. In addition, it has a nice consistency of sweet, creamy texture. I usually just buy Lee Kum Kee paste which can be found at any local Asian supermarket.

Chinese Style Instant Pot Braised Beef Brisket and Tendon Cooking Tips

Before cooking the brisket and tendons, always remember to parboil and blanch the brisket and tendons in a big pot of boiling water to remove the impurities for approximately 5 minutes. Rinse off the white foam from the parboiled meat under cold water.

Cut the beef brisket and tendons into small cubes approximately 3 inches thick. The meat will shrink a lot in size after being braised. If the tendons are still too tough to cut, you can place it whole into the Instant Pot and cut it afterwards.

In a non-stick or wok, heat oil at medium-high heat (or Saute mode in theInstant Pot - when Instant Pot reaches the given working temperature, it displays "Hot" and you can start sautéing).

First, add aromatics like garlic, ginger and shallots and let simmer for 2 to 3 minutes. Once you smell the fragrant aromatics, it is time to brown the meat.

Next, add beef brisket, beef tendons and Chu Hou Paste into the wok or Instant Pot. Mix well with kitchen tongs. Once all the brisket and tendons are evenly coated with Chu Hou Paste, remove from wok and put into the Instant Pot.

Add in stewing marinate ingredients such as Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, star anise, bay leaves, water and rock sugar.

Pro Tip: Did you know that adding rock sugar helps soften the beef briskets?

Close and lock the Instant Pot cover and set pressure cook on high for 30 minutes followed by quick release.*

This traditional Chinese braised beef brisket daikon recipe is not complete without radishes.

Similarly, while the beef briskets are cooking in the pressure cooker, wash and cube the daikon radish 2 inches thick.

Open the Instant Pot cover and add daikon into the Instant Pot. Mix well with the beef briskets and tendons. Evenly coat with the liquid sauce.

After that, close and lock the Instant Pot cover and set pressure cook on high for 5 minutes followed by quick release.

In the meantime, while the daikon is cooking, mix together chicken stock or water and cornstarch in a small sauce bowl.

Open the Instant Pot lid and set it to Saute mode. Bring the beef stew to a nice simmer. Add the above-prepared cornstarch slurry into the stew and stir into the stew to thicken. Simmer for 2 minutes to desired consistency.

Garnish with heaps of cilantro and scallions.

Serve and enjoy over white jasmine rice or soupy noodles.

Did you make this Keto-Friendly Low Carb One Pot Braised Beef Brisket Daikon Recipe? I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram@INSTANOMSS #INSTANOMSS

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Chinese Braised Beef Brisket and Tendon Recipe 柱侯蘿蔔炆牛筋腩

柱侯蘿蔔炆牛筋腩 30 Minutes InstantPot Braised Beef Brisket and Tendon is one of my favourite Chinese comfort dishes. Enjoy this fork-tender beef recipe goes with rice or with soup noodles. Bonus, this Chinese braised beef brisket daikon recipe works into healthy keto meal prep ideas for the week!

• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 4-6 persons 1x
• Category: Main Dishes
• Method: InstantPot, Braised
• Cuisine: Chinese

• 3 lbs beef brisket, 3 inches chunks 牛腩 3 磅, 切大塊
• 1 lbs beef tendon, 3 inches chunks 牛腩 / 牛坑腩 3 磅, 切大塊
• 1 daikon radish, 2 inches chunks 白蘿蔔 1條, 切大塊
• 3-inch knob of ginger, peeled, sliced 薑 適量, 切片
• 3 whole star anise 八角 3粒
• 1 shallot, rough chop 小蔥 1粒, 切大塊
• 2 tbsp Lee Kum Kee Chu Hou paste 李錦記柱侯醬 2湯匙
• 1 small piece of rock sugar 冰糖 1粒
• 1 L water 水 1公升
• 2 tsp light soy sauce 生抽 2茶匙
• 2 tsp dark soy sauce 老抽 2茶匙
• 2 tsp oyster sauce 蠔油 2茶匙
• 1 tbsp cornstarch 生粉 1湯匙
• 4 tbsp Shaoxing wine 紹興酒 4湯匙
• 4 tbsp cooking oil 油 4湯匙

Garnish (Option)

• 1 bunch cilantro, rough chopped 芫茜(香菜) 點綴
• 1 bunch green onions, fine chopped 蔥 點綴

1. In a large pot of boiling water, blanch and parboil the brisket and tendons for 5 minutes to remove impurities.
2. Remove briskets and tendons from the pot and rinse off the white foam from the parboiled meat under cold water.
3. Cut the briskets and tendons into small cubes. If the tendons are still too tough to cut, you can place it whole into the Instant Pot and cut it afterwards.
4. In a non-stick or wok, heat vegetable oil at medium-high heat (or Saute mode in the Instant Pot - when Instant Pot reaches the given working temperature, it displays "Hot" and you can start sautéing).**
5. First, add aromatics like garlic, ginger and shallots and let simmer for 2 to 3 minutes. Once you smell the fragrant aromatics, it is time to brown the meat.
6. Next, add beef briskets and tendons and brown the meat.
7. Add Chu Hou Paste into the wok or Instant Pot. Mix well with kitchen tongs. Once all the brisket and tendons are evenly coated with Chu Hou Paste, remove from wok and put into the Instant Pot.
8. Add in stewing marinate ingredients such as Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, star anise, bay leaves, water and rock sugar.
9. Close and lock the Instant Pot cover and set pressure cook on high for 30 minutes followed by quick release.*
10. In the meantime, while the beef briskets are cooking in the pressure cooker, wash and cube the daikon radish 2 inches thick.
11. Open the Instant Pot cover and add daikon into the Instant Pot. Mix well with the beef briskets and tendons. Evenly coat with the liquid sauce.
12. Again, close and lock the Instant Pot cover and set pressure cook on high for 5 minutes followed by quick release.
13. While the daikon is cooking, mix together chicken stock or water and cornstarch in a small sauce bowl.
14. Open the Instant Pot lid and set it to Saute mode. Bring the beef stew to a nice simmer. Add the above-prepared cornstarch slurry into the stew and stir into the stew to thicken. Simmer for 2 minutes to desired consistency.
15. Garnish with heaps of cilantro and scallions.
16. Serve and enjoy over white jasmine rice or soupy noodles.

Notes

• *40 minutes if you prefer your meat extra soft!
• **Alternatively, you can saute the above steps directly in the Instant Pot. The pot heats up very quickly. Ensure everything is chopped and prepared before this step.
• Served with rice or soup noodles
• Leftover stock can be frozen for up to a week for healthy Chinese food meal prep.

Nutrition

• Serving Size: 1 pot
• Calories: 689
• Sugar: 1.8 g
• Sodium: 2927.8 mg
• Fat: 46.1 g
• Carbohydrates: 13.4 g
• Protein: 51.6 g
• Cholesterol: 167.9 mg

Keywords: Easy InstantPot Recipes, Chinese, Braised Beef Brisket, Beef Tendon, 柱侯蘿蔔炆牛筋腩, Instant Pot, 柱侯炆牛腩牛筋, keto, meal prep,

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