Hi guys it's Jessie at Ice or Rice. Today I am making beef brisket stew with daikon. it's a really popular Chinese comfort food in my hometown. You will find this brisket that has tendon attached to the meat in Chinese grocery stores. First we are going to blanch the brisket starting off with a pot of cold water over high heat. Add green onions, ginger, and 1 tbsp rice wine. Meanwhile I start preparing the daikon. When taking a fresh daikon look for the skin that is mostly white. When daikon is used for braising, it's commonly cut into big pieces. After the first cup the daikon is rolled about one third of the way and then make another cut. Keep repeating this process until the entire daikon is cut Now let's check on the brisket. Skim the scum and transfer the brisket to a bowl. Reserve the water and set aside. We will use this water later for the soup. Smash the garlic And we will be using this black cardamons that you can find in a Chinese market. I also like to use this spicy broad bean paste. It's super flavorful and not too spicy. In a large saucepan heat 1 tbsp oil over medium high heat. Add the garlic green onions and broad bean paste to the pan. Keep stirring until fragrant Add the brisket sugar soy sauce and dark soy sauce. Mix well until everything is incorporated. Add the water that was reserved earlier about four cups and bring it to a boil. Add tangerine peel, black cardamons, star anise, cinnamon stick to the pan. Once the brisket returns to a boil transfer it to a pressure cooker. add daikon. if you want to make it into a soup add more water to the broth set the timer of your pressure cooker for 40 minutes After 40 minutes, transfer a small batch of the stew to a medium saucepan Add the cornstarch mixture to the pan and mix well until the sauce thickens. You can either serve with noodles or steamed rice. There you have it! I hope you enjoyed this recipe. If you like this video please check out the recipe below in the description. Give us a thumbs up or subscribe to our channel. Until we eat again. .

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