CANTONESE INSTANT POT BRAISED BEEF WITH RADISH

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Authentic and delicious Cantonese braised beef with radish cooked in instant pot. This comforting heritage dish is one of the signature Chinese dish that you don’t want to miss out!

This braised beef recipe is a typical Cantonese dish that you must order when you dine in a Chinese Restaurant. It is so popular and delicious that I list it under my “can’t live without food list” and I’m sure those who had tried it before would agree with me!

The traditional braised beef with radish is slowly cook in a pot fills with sauce until the beef is tender, soft and the radish is cooked and absorbed all the juice from the sauce and spices. No word could describe the luxurious taste on this comfort bowl that you can enjoy anytime of the year.

Today, I’m sharing my shortcut version of braised beef with radish by using a pressure cooker. A quick, yet delicious meal that is ready to serve under an hour.

Good thing I like about pressure cooker is it do the job for you so you get your meal serve on time while stepping away from the kitchen. Dealing with 2 young children under 4 is my day to day challenge. Meal preparation without any interruption is impossible. So having one of this champion cookware is not only time saving but a life saver too!

This braised beef recipe is perfect for a family of 4 to enjoy on a busy night after work. I love serving this dish with some warm steam rice or noodles.

I hope you like my Cantonese instant pot braised beef with radish and let me know if you made this recipe by commenting below.

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WHAT PART OF BEEF SHOULD I USE?

Braised beef with radish is best to cook using beef brisket if you are able to find some at your local supermarket. The texture and fat content in the brisket will give you a melt-in-your-mouth end product! You need to blanch the cut beef in the boiled water for a couple of minutes to remove any impurities.

WHAT CAN I USE INSTEAD OF BRISKET?

If you don’t like the brisket texture and prefer a leaner meat, you can substitute other beef cut for this recipe. You can use boneless beef chuck, beef porterhouse or rump steak.

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Looking for more pressure cooker recipes? Check out EASY MALAYSIAN LAMB CURRY, BRAISED LAMB SHANKS WITH INSTANT POT and KOREAN GINSENG CHICKEN SOUP.

INGREDIENTS TO MAKE CANTONESE INSTANT POT BRAISED BEEF WITH RADISH

Beef brisket, chuck, porterhouse or rump, cut into chunks

Vegetable oil

Radish peeled and cut into big chunks

Sliced ginger

Star anise

Whole black pepper

Sauce – soy sauce, dark soy sauce, shaoxing wine, 5 spice powder and water

Spring onion

Coriander

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HOW TO COOK CANTONESE INSTANT POT BRAISED BEEF WITH RADISH

Filled water in a large pot, bring to boil. Add beef and cook for 2 minutes. Rinse and set aside.

Heat up 1 tbsp of vegetable oil in your instant pot under the beef setting. Add the ginger slices and cook for 2 minutes until fragrance.

Add beef and let’s it seal for a minute or two. Meantime, place star anise and whole black pepper in a flip-seal tea bag. Place the tea bag in the pot and add the sauce. Close the lid and cook for 30 minutes.

Release the pressure by letting the steam out. Open the lid and add radish then continue to cook for a further 10 minutes. Serve warm with rice or noodles. Enjoy!

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Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook if you have an Instagram account. I love seeing your creations!

MADE THIS RECIPE AND LOVE IT?

If you enjoyed this recipe, please share it with your friends and family or on social media! Thank you so much for visiting my blog 😊

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RECIPE

Authentic and delicious Cantonese braised beef with radish cooked in instant pot. This comforting heritage dish is one of the signature Chinese dish that you don’t want to miss out!



CANTONESE INSTANT POT BRAISED BEED WITH RADISH
Prep time: 15 minutescooking time: 45 minutesserve: 4

INGREDIENTS:

– 500g, beef brisket, chuck, porterhouse or rump, cut into chunks

– 1 tbsp vegetable oil

– 1 whole radish peeled and cut into big chunks

– 3 slices of ginger

– 3 star anise

– 1 tsp of whole black pepper

Sauce

– 3 tbsp soy sauce

– 2 tbsp dark soy sauce

– 2 tbsp shaoxing wine

– 1 tsp 5 spice powder

– 1 cup water

To garnish

– spring onion, finely chopped

– coriander, finely chopped



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INSTRUCTIONS

– Filled water in a large pot, bring to boil. Add beef and cook for 2 minutes. Rinse and set aside.

– In a small bowl, add the sauce and stir well.

– Heat up 1 tbsp of vegetable oil in your instant pot under the beef setting. Add the ginger slices and cook for 2 minutes until fragrance.

– Add beef and let’s it seal for a minute or two. Meantime, place star anise and whole black pepper in a flip-seal tea bag. Place the tea bag in the pot and add the sauce. Close the lid and cook for 30 minutes.

– Release the pressure by letting the steam out. Open the lid and add radish then continue to cook for a further 10 minutes. Serve warm with rice or noodles. Enjoy!

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