Radish Beef Brisket

Overview

This radish beef brisket does not use aniseed and other spices, so it won’t taste greasy. I stew it in a pressure cooker because I am lazy. In fact, stewing it in a casserole is the best. After the water evaporates, the sesame oil is stirred out from the brisket. It is really delicious, and the coloring is better than using a pressure cooker

Tags

• hot dishes
• home cooking
• pregnant women
• winter recipes
• banquet dishes
• lunch
• soothes the liver and regulates qi
• warm up the body from the cold
• gain weight and gain muscle
• beef brisket
• chili sauce
• clear water
• cooking wine
• oyster sauce
• white radish
• ginger slices
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Peel the white radish and cut into mahjong-sized pieces

   

2. 2 Put the beef brisket into a pot of cold water and bring to a boil, then cook for five minutes

   

3. 3 Pour out the water and wash away the blood foam

   

4. 4 Cut into small pieces

   

5. 5 Put all the ingredients into the pressure cooker. If you have a casserole, it is best to use a casserole. The taste will be better

   

6. 6 Add soy sauce, oyster sauce, pepper, cooking wine, and chili sauce

   

7. 7 Pour in water, close the lid and activate the beef and mutton button until the jump button is completely deflated