Chinese Beef Stew

Instant Pot Chinese Beef Diakon Stew

Classic Hong Kong Comfort Food: Chinese Beef Brisket Stew with Daikon & Carrot
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Chinese
Servings: 6

Equipment

  • Instant Pot

Ingredients

  • 2-2.5 Pound (1068g) beef brisket or finger meat (Chinese: 牛坑腩)
  • 1-1.5 Pound (600g) large diakon
  • 4 large carrots
  • 4 sliced ginger, crushed
  • 6 garlic cloves , crushed
  • 1 shallot , chopped
  • 3 Stalks green onions , separate white from green
  • 1 Cup unsalted chicken stock
  • 1 Tbsp Shaoxing wine

Chu Hou Paste:

  • 3 Tbsp Chu Hou Sauce (Chinese: 柱侯醬) or black bean sauce
  • 2 Tbsp soy sauce
  • 1 Tsp oyster sauce
  • 3 star anise
  • 2 Tsp rock sugar or white sugar
  • 1 small orange peel or chenpi (dried mandarin peel or Chinese: 陳皮 - rehydrate for 15 minutes)

Thickener:

  • 3 Tbsp cornstarch
  • 4 Tbsp cold water

Instructions

Prepare Ingredients:

  • Prepare Chenpi (soak for 15 minutes).
  • Prepare Diakon and Carrots: Peel & cut into 1-inch pieces.
  • Prepare Beef Brisket/ Finger Meat: Cut into 1-inch cubes and season with salt.
  • Prepare Chu Hou Sauce: In a small bowl add chu hou paste, soy sauce, oyster sauce, star anise, and sugar.
  • Prepare & mix cornstarch and water in a small bowl

Cooking Instructions:

  • Brown Beef Brisket/ Finger Meat: Heat up Instant Pot using Sauté function. Pat dry the beef. Drizzle the inner pot with 1 tbsp oil. Brown 2 sides of the beef for 3 minutes per side in Instant Pot and set aside browned beef.
  • Saute Ginger & Garlic: Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot. Saute until fragrant. While the ginger and garlic are being sauteed.
  • Deglaze: Add browned beef pieces (with all the meat juices) and mix. Pour in 1 tbsp Shaoxing wine and deglaze the bottom of the pot.
  • Add Chu Hou Sauce and orange peel or chenpi in Instant Pot. Mix so all the ingredients are infused with the paste.
  • Add in daikon and carrots, and unsalted chicken stock.
  • Pressure Cook Chinese Beef Stew: Pressure Cook Meat/Stew at High Pressure for 15 minutes (beef with some chew), then 15 minutes Natural Release.
  • Mix thickener into beef stew on the "Saute" setting of the Instant pot. Simmer and mix.
  • Serve with rice or noodles. Garnish with green onions.
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