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 - [ Ссылка ]
★ Corn Starch - [ Ссылка ]
★ Lite Soy Sauce - [ Ссылка ]
★ Shaoxing Wine - [ Ссылка ]
★ Instant Pot - [ Ссылка ]

OTHER INGREDIENTS I USE:
★ Light Soy Sauce - [ Ссылка ]
★ Dark Soy Sauce - [ Ссылка ]
★ Oyster Sauce - [ Ссылка ]
★ Sesame Oil - [ Ссылка ]
★ Fish Sauce - [ Ссылка ]
★ Shaoxing Wine - [ Ссылка ]
★ White Pepper - [ Ссылка ]
★ Chili Garlic Sauce - [ Ссылка ]
★ Chu Hou Paste - [ Ссылка ]
★ Corn Starch - [ Ссылка ]
★ Chicken Bouillon Powder - [ Ссылка ]
★ Sea Salt - [ Ссылка ]
★ Cooking Spray - [ Ссылка ]

KITCHEN TOOLS I USE:
★ Instant Pot - [ Ссылка ]
★ Air Fryer (new model) - [ Ссылка ]
★ Zojirushi Rice Cooker - [ Ссылка ]
★ Food Scale - [ Ссылка ]
★ Pot - [ Ссылка ]
★ Colander - [ Ссылка ]
★ Wok - [ Ссылка ]
★ Measuring Spoons - [ Ссылка ]
★ Tongs - [ Ссылка ]
★ Squeeze Bottles - [ Ссылка ]
★ Sieves - [ Ссылка ]
★ Cutting Boards - [ Ссылка ]
★ Wooden Cutting Board - [ Ссылка ]
★ Chopsticks - [ Ссылка ]

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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MUSIC:
♫ Quincas Moreira - Entire

FTC:
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