Braised Beef and Radish
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Servings
8
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Calories
238 kcal
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Course
Main Course
Braised Beef and Radish
Description
This recipe uses boneless beef chuck and peeled daikon radish, both cut into chunks for even braising. The beef is cooked with a spice blend including star anise, cloves, ginger slices, and garlic cloves infused into a sauce of oyster sauce, soy sauce, salt, brown sugar, and water. Pressure cooking at high pressure for 45 minutes tenderizes the beef deeply while concentrating the flavors. Then the radish is added for a further 15-minute cook under pressure, absorbing the savory sauce and softening without losing shape. The addition of green onion at the end provides fresh contrast.
The resulting dish balances tender meat with softened daikon, enriched by the complex, slightly sweet and savory sauce produced by oyster and soy sauces complemented by aromatic spices. It's a comforting main best served with rice or steamed vegetables, showcasing Asian braising technique with accessible ingredients.
Using a strainer to skim excess fat from the sauce is recommended for a cleaner finish, and the sauce can be thickened with a cornstarch slurry if a more substantial glaze is desired.
Ingredients
- 1 daikon radish (medium large)
- 2 pounds beef chuck roast boneless
- 5 lices ginger
- 4 cloves garlic
- 5 pieces star anise
- 6 pieces clove
- 2 ticks green onion
Sauce:
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- ½ teaspoon salt
- 2 tablespoons brown sugar
- 1 cup water
Instructions
- Wash, peel off radish skin and cut them into chunks. Then, set them aside.
- Wash and cut beef roast into chunks.
- After that, put 4 cloves of garlic, 5 slices of ginger, 5 pieces of star anise, 6 pieces of clove and beef roast. Next, add ½ teaspoon of salt, 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce, 2 tablespoons of brown sugar and 1 cup of water. Mix them well. Close the lid and vent, then push manual button adjust time to 45 minutes at high pressure and nature release pressure.
- After the pressure release, add radish into instant pot. Then, close the lid and vent. Push manual button and adjust time for 15 minutes at high pressure and natural release.
- Add green onion and mix them will. You can use a strainer to remove oil or fat. (If you want the sauce thicker, you can thicken the sauce by adding corn starch and water.)
Notes
- Cut both beef and radish into chunks for uniform cooking and texture.
- Use a pressure cooker to tenderize the beef and infuse the sauce flavors efficiently.
- After cooking, drain excess fat from the sauce for a cleaner taste.
- To thicken the sauce, mix cornstarch with water and stir in as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 78mg | 26% |
| Sodium | 813mg | 34% |
| Potassium | 515mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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