Instant Pot Braised Beef Brisket in Chu Hou Sauce Recipe | 柱侯蘿蔔炆牛腩
Chinese braised beef brisket in chu hou sauce is a common dish found in many Hong Kong restaurants. With handy Instant Pot, you can make this delicious beef stew at home in just over an hour!
Course Main
Cuisine Chinese
Keyword instant pot, stew
Servings 4
Author Jan Chan
Ingredients
1.5lbbeef brisket, cut into 2" pieces
1mediumdaikon radish, cut into quarters
2cupsfresh bean curd thread/sticks, cut into 2" pieces
3slicesginger
3clovesgarlic
3pcsstar anise, whole
1shallots, roughly chopped
2tbspcanola oil
2tbspShaoxing wine (a type of Chinese cooking wine)
5-10grock sugar
2.5tbspLee Kum Kee Chu Hou paste
1.5tsplight soy sauce
1.5tspoyster sauce
400mlwater
1.5tbspcorn starch
3tbspwater
salt, to taste
Instructions
Heat up the Instant Pot using the Saute mode.
When the display shows "HOT", drizzle in the canola oil, then add in the garlic, shallots, ginger pieces and whole star anise. Saute for about a minute or until fragrant.
Add in the beef brisket pieces. Do not toss or flip them for the first couple of minutes to slightly brown the meat.
De-glaze the pan with the Shaoxing wine.
Stir in the chu hou paste, light soy sauce and oyster sauce. Then add the rock sugar and 400ml of water.
Pressure cook on high pressure for 30 minutes, then natural release for 15 minutes. After 15 minutes, turn the pressure releasing handle to release remaining pressure.
Optional but highly recommended step: Skim out excess fat floating on top of the stew.
Stir in the daikon radish and bean curd pieces. Pressure cook on high pressure for 4 minutes then natural release for 10 minutes. After 10 minutes, turn the pressure releasing handle to release remaining pressure.
While you wait for the natural release, mix the corn starch with 3 tbsp of water.
Remove the lid carefully and switch the Instant Pot to Saute mode and bring the stew to a boil. Once it's bubbling, stir in the corn starch and water mixture to thicken the sauce. Taste and season with salt if desired.
Serve the Braised Beef Brisket in Chu Hou Sauce with rice or noodles.
Notes
Some recipe asks for parboiling the beef brisket and some don't. I find this step option.
I use fresh bean curd sticks/threads because they are available at our local Asian supermarkets. If you can't find fresh ones, you can use the dry variety and rehydrate them with water. Make sure you're using bean cured sticks/threads and not bean curd sheets.