Braised Beef Brisket with Daikon – 萝卜焖牛腩

The ever-popular dish of Braised Beef Brisket with Daikon is a favourite in Chinese cuisine. Not only is it super tasty, it’s also really easy to make in the comfort of home too!
Using WMF Singapore‘s Perfect Pro NATUramic, the cooking time is drastically reduced. Add in the beef brisket, tendons, together with all the spices into the pressure cooker after a quick stir fry, and you’ll be quite happy with the results. The NATUramic’s hermetic lock seals in the food’s flavour and nutrients for that ideal nutrition and taste.
Succulent beef brisket, beef tendon and daikon cooked to perfection, drawing in all the flavours from the spices added, makes the flavour just so irresistible. Perfect to go with an additional bowl of rice!


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  • Servings: 6

  • Time: 1 hour 30 mins

  • Skill: Easy


  1. 1 kg beef brisket (cut into cubes)

  2. 1 kg beef tendons

  3. 3 tbsp oil

  4. 20g sliced ginger

  5. 3 cloves of garlic

  6. 1 tbsp black and white peppercorns

  7. 1 star anise

  8. 3 bay leaves

  9. 2 dried orange peel

  10. 1 tsp five spice

  11. ¼ cup shaoxing wine

  12. ¼ cup chu hou paste

  13. 2 cubes red fermented bean curd

  14. 2 tbsp oyster sauce

  15. 2 tbsp light soy sauce

  16. 1.5 litres water

  17. 30g rock sugar

  18. 1 tbsp dark soy sauce

  19. 500g daikon

  20. 4 stalks spring onion (chopped)


  1. Soak 2 dried orange peels in hot water

  2. Sear 1 kg beef brisket (cut into cubes) in wok heated with 1 tbsp oil, once lightly brown transfer to pressure cooker

  3. Sear 1 kg beef tendons, once lightly brown transfer to pressure cooker

  4. Heat 1 tbsp oil in the same wok, add 20g sliced ginger, 3 cloves of garlic, 1 tbsp black and white peppercorns, 1 star anise and 3 bay leaves. Stir fry until fragrant and add to pressure cooker

  5. Add to pressure cooker, soaked dried orange peels, 1 tsp five spice, ¼ cup shaoxing wine, ¼ cup chu hou paste, 2 cubes red fermented bean curd, 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1.5 litres water, 30g rock sugar and 1 tbsp dark soy sauce.

  6. Mix well and lock pressure cooker cover in place, pressure cook for 1 hour

  7. Peel and cut 500g of daikon, chop 4 stalks of spring onions and set aside

  8. After 1 hour, wait for pressure cooker to cool down, open cover and add daikon, skim top layer of oil

  9. Cover and pressure cook for another 15-20 minutes

  10. Once done serve with chopped spring onions

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