Beef tendon and brisket with daikon radish

One of my favourite comfort dishes.  Great to make on Sunday and finish on Monday for a quick dinner.

INGREDIENTS

700g beef brisket

700g beef tendon

1 x daikon radish

4 cups of water

5 cloves garlic

1/2 cup of soy sauce

1/2 cup of shaoxing cooking wine

2 inch ginger root

1 star anise

1 cinnamon stick

yellow rock sugar

1 tsp salt

2 tbsp spring onion, finely chopped

coriander finely chopped

1-2 tbsp potato starch

Water

METHOD

In a large stock pot, submerge the beef tendon and0 whole beef brisket (see recipe note below) in cold water. Bring the pot to a boil, simmer for 1-2 minutes to release foam and impurity from the beef. Turn off heat, throw away the water, and wash scum off the beef. 

Meanwhile, lightly smash the peeled garlic, and cut the ginger root into thin slices. This will help the garlic and ginger to infuse more flavour into the stew. 

Place the clean beef brisket into the pressure cooker. Add 1 and 1/2 cup of water, cloves of smashed garlic, ginger, soy sauce, cooking wine, star anise, cinnamon, sugar and salt. 

Cook under manual pressure for 8 minutes.  Release pressure.  Remove the whole beef brisket (see recipe note below) and let it cool for a few minutes to be ready for cutting. Leave the beef broth in the pressure cooker but remove the spices, such as ginger, star anise, cinnamon stick from the broth.

Peel the skin of the daikon radish and cut into large cubes. Cut the beef brisket into same size cubes. 

Add radish and beef back to pressure cooker.  Make sure to add the radish first so they are fully submerged in the beef broth. Add the beef brisket pieces on top of the radish. Cook under manual pressure for a further 3 minutes.

If you are cooking for the following day, refrigerate at this point and reheat tomorrow.

In a small bowl, add water to the potatoes starch.  Pour into broth and stir to thicken broth into a sauce.  Service garnished with chopped spring onion and coriander.

RECIPE NOTES

Cooking the beef brisket first before cutting is a time-saving trick. Cutting raw beef brisket is hard work but once cooked through, it's easy to cut to bitesize.

We use a stainless steel tea ball to make removal of spices easier.

If there is broth left after all the beef and daikon are eaten, the leftover broth is great for making noodle soup the next day.