???? Instant Pot Chinese Beef Brisket Stew with Daikon EASY Recipe (蘿蔔燜牛腩) | Rack of Lam
Chinese beef brisket stew is one of my go-to orders at a Chinese restaurant. They're delicious over rice, chow mein or hor fun. Follow my recipe to learn how to make this easily in your Instant Pot!
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PRODUCTS USED IN VIDEO:
★ Chu Hou Paste -
★ Corn Starch -
★ Lite Soy Sauce -
★ Shaoxing Wine -
★ Instant Pot -
OTHER INGREDIENTS I USE:
★ Light Soy Sauce -
★ Dark Soy Sauce -
★ Oyster Sauce -
★ Sesame Oil -
★ Fish Sauce -
★ Shaoxing Wine -
★ White Pepper -
★ Chili Garlic Sauce -
★ Chu Hou Paste -
★ Corn Starch -
★ Chicken Bouillon Powder -
★ Sea Salt -
★ Cooking Spray -
KITCHEN TOOLS I USE:
★ Instant Pot -
★ Air Fryer (new model) -
★ Zojirushi Rice Cooker -
★ Food Scale -
★ Pot -
★ Colander -
★ Wok -
★ Measuring Spoons -
★ Tongs -
★ Squeeze Bottles -
★ Sieves -
★ Cutting Boards -
★ Wooden Cutting Board -
★ Chopsticks -
AMAZON STORE:
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WRITTEN RECIPE:
➜ Ingredients:
1.5lb beef brisket, cut into chunks
1.5lb beef shank, cut into chunks
5-6 thick slices of ginger
1.5lb daikon radish, peelef and cut into large pieces
1 tbsp cooking oil
Corn starch slurry (2 tbsp corn starch mixed with 2 tbsp water)
➜ Marinade:
4 tbsp chu hou paste
2 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 cup beef or chicken broth
3 star anise
1 tbsp sugar
1 tbsp oyster sauce
➜ Instructions:
1) Place brisket and shank chunks into a large pot and fill with enough cool water to cover the beef. Bring water to a full boil over high heat. Discard scummy water then rinse the beef until clean and set them aside.
2) Press sauté on your Instant Pot and wait until the hot indicator is on.
3) Transfer oil into the pot, swirling to coat evenly, then add the ginger and stir until aromatic.
4) Add the chu hou paste, beef and remaining marinade ingredients, then stir to deglaze the pot.
5) Cancel the sauté function. Close the lid, ensuring the steam valve is in sealing position, then pressure cook on high for 40 minutes.
6) Allow pressure to naturally release or do a quick release.
7) Turn on sauté mode again, then gradually pour in corn starch slurry while stirring continuously until the stew is thickened.
8) Serve with rice or noodles and garnish with optional scallions. Enjoy!
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#蘿蔔燜牛腩 #beefstew #braisedbeef #beefbrisket #beefshank #rackoflam #chineserecipes #recipes #chinesefood #cooking #food #foodie #foodporn #asianfood #asianfoodporn #beefrecipes
Classic Pot Roast - The Ultimate Comfort Food
Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com
Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! Read more:
#potroast #roast #comfortfood
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How To Turn Tough Meat Into Tender Perfection
Turning a tough cut of meat into tender perfection in 8 easy steps.
Roux Recipe:
6 tbsp unsalted butter
10 tbsp ap flour
Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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THIS Pot Roast is Better Than Beef Bourguignon
I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: / Amazon:
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PROBE THERMOMETER:
DUTCH OVEN:
BOOS BLOCK CUTTING BOARD:
10 CHEFS KNIFE:
4qt NONSTICK:
POTATO MASHER:
DIGITAL SCALE:
HALF SHEET PAN:
HALF SHEET WIRE RACK:
FAVORITE PEELER:
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*RECIPE*
▪3-5lb/1.5-2kg Beef chuck roast
▪225g (5 large) Shallot or onion, chunky diced
▪225g (3 large) Carrots, cut into obliques
▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces
▪20g (4-5 cloves) Garlic, minced
▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
▪50g (3 1/2T) unsalted butter
▪25g (1 1/2 tomato paste
▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
▪150g (2/3c) red wine
▪25g (1 1/2T) worcestershire
▪15g (1T) better than bouillon beef base
▪750g (3c) beef stock
▪2 bay leaves
▪3-4 springs fresh thyme
Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.
Before searing, dry beef very well on all sides with a towel.
Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate.
Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec.
Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme.
Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you'll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.
Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce.
--
Adam Ragusea's Pot Roast with Mashed Baked Potatoes:
*BAKED MASHED POTATOES:*
6 russet potatoes
Salt
115g (8Tbsp) unsalted butter
Sour cream
Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable.
Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning.
CHAPTERS
0:00 Intro and prep
2:28 Searing the beef
3:10 Building the pot roast sauce
4:37 Braising the chuck roast in the oven
7:44 Making baked mashed potatoes and finishing the braise
#potroast
My Chinese-style braised beef recipe that makes you feel good | Marion's Kitchen
My Chinese-style braised beef recipe is full of goodness and immunity-boosting ingredients, such as ginger, garlic and sweet potato. This Chinese beef recipe also helps pack in the iron. It’s a feelgood recipe that’s ideal to make when feeling a bit under the weather. Make this slow-braised beef at the weekend then enjoy throughout the week.
0:00 Introduction
0:34 Tips and tricks for prepping and cooking the eggplant
1:48 Searing the beef
2:25 Adding in the shallots
3:25 Adding in the celery, ginger, and garlic
4:10 Adding in the spices, tomato passata, and beef stock
5:12 Seasoning with soy sauce, Chinese black vinegar, and brown sugar
5:44 Place the cooking pot into the oven for an hour
5:54 Prepping the sweet potato
6:25 Remove the cooking pot from the oven and add sweet potato and eggplant
6:49 Place the cooking pot back into the oven for another 45 minutes
7:04 Serving and tasting
8:00 End message
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.