This is a simplified Chinese-style braised beef recipe with soft and tender chunks of beef brisket simmered in a rich and aromatic sauce. Simmer slowly on a stove-top or cook in an Instant pot pressure cooker to shorten the cooking time. Directions and tips are all here!
2.6poundsbeef brisketcut 1 ½ to 2 inches cubes, note 1
Place beef in a large pot. Pour 4-5 cups of water. Bring to a boil. Skim off foam or scum as it rises. Transfer beef to a bowl and set aside. Strain liquid to remove remaining residue then reserve for braising.
Heat oil in the same pot. Add onions, garlic, ginger, and star anise. Stir-fry until fragrant and onions become translucent.
Add back the beef. Pour soy sauce, oyster sauce, hoisin sauce, and brown sugar. Stir until meat is coated with the sauce. Simmer for 2 minutes over low heat. Pour 4 cups reserve braising liquid and beef bouillon.
Cover with a lid and bring to a boil over high heat. Adjust heat medium low and simmer until beef is tender. This can take 2 hours or more depending on the thickness and cut beef cut. Add more braising liquid as necessary and stir occasionally.
Instant Pot Method:
Set instant pot to SAUTE mode. Follow steps 1 and 2 in the stove-top method.
Pour 3 cups of braising liquid. Don’t fill it past the max level. Close the lid and position the valve to a SEALING position. Press CANCEL. Select PRESSURE COOK and set the timer to 50 minutes (see note 3 for other cooking times).
When the timer is up, turn the knob to VENTING to quick-release (follow manufacturer’s guide for safety).
Thicken the sauce:
Once the beef is tender, add the cornstarch slurry and simmer until the sauce has thickened.
Serve with plain rice or garlic rice. Sprinkle with toasted garlic, green onions and chili oil if preferred.
Beef - other cuts of beef you can use are beef shin, chuck, and beef neck bones.
Sugar - Use 1 tablespoon for a less sweet sauce. I used 2 tablespoons.
Blanching - You can blanch the beef in the Instant Pot or use a separate pot. Use SAUTE mode.
Instant Pot cooking time - 35 minutes for small cubes of beef brisket or chuck roast.