Beef Brisket Stewed with Potato
A Chinese recipe for braised beef brisket with potatoes, featuring beef brisket, potatoes, ginger, star anise, and cassia bark.
Ingredients
beef brisket
500 g
potato
1
ginger
50 g
star anise
2
cassia bark
1 slice
red Sichuan peppercorns
20
scallion
2
doubanjiang (broad bean paste)
1 tbsp
light soy sauce
4 tbsp
dark soy sauce
1 tbsp
salt
1 g
chicken essence
1 g
Instructions
1
Step 1
Cut 500g of beef brisket into small chunks; this recipe only uses half of that amount.
2
Step 2
Place the beef brisket in cold water, add a scallion knot, red Sichuan peppercorns, ginger slices, bay leaves, and cooking wine, and simmer for 2–3 minutes.
3
Step 3
Rinse off the foam from the cooked brisket and drain well.
4
Step 4
Place the brisket in a pressure cooker and add ginger chunks, star anise, cassia bark, and doubanjiang (broad bean paste).
5
Step 5
Add water, light soy sauce, and dark soy sauce; cover and bring to pressure, then reduce heat and pressure-cook for 12 minutes.
6
Step 6
Peel one potato and cut into chunks, rinsing off the starch on the surface.
7
Step 7
Transfer the brisket and potatoes to a clay pot and add some of the cooking liquid.
8
Step 8
Bring to a boil, then cover and simmer on low heat for 12 minutes.
9
Step 9
Finally, reduce the sauce over high heat and season with salt and chicken essence to taste.
10
Step 10
Finished dish.
