Braised Beef Brisket with Daikon

1 hour 30 mins



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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1kg beef brisket (cut into cubes)
1kg beef tendons
3tbsp oil
20g sliced ginger
3cloves of garlic
1tbsp black and white peppercorns
1star anise
3bay leaves
2dried orange peel
1tsp five spice
¼cup shaoxing wine
¼cup chu hou paste
2cubes red fermented bean curd
2tbsp oyster sauce
2tbsp light soy sauce
1.5 litres water
30g rock sugar
1tbsp dark soy sauce
500g daikon
4stalks spring onion (chopped)



Soak 2 dried orange peels in hot water
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Sear 1 kg beef brisket (cut into cubes) in wok heated with 1 tbsp oil, once lightly brown transfer to pressure cooker
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Sear 1 kg beef tendons, once lightly brown transfer to pressure cooker
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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
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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.
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Mix well and lock pressure cooker cover in place, pressure cook for 1 hour
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Peel and cut 500g of daikon, chop 4 stalks of spring onions and set aside
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After 1 hour, wait for pressure cooker to cool down, open cover and add daikon, skim top layer of oil
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Cover and pressure cook for another 15-20 minutes
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Once done serve with chopped spring onions
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