Pressure Cooker Chinese Braised Brisket
Ingredients
Marinade
- 1kg beef brisket cut into 12 pieces
- 1tbsp light soy
- 1 tbsp shaoxing wine
- 2 level tsp sugar
- Pinch of seasalt
Braising
- 1.5 tbsp groundnut or veg oil
- 2 tbsp finely sliced root ginger
- 2 tbsp finely sliced garlic
- 2 tsp Chinese five spice
- 400ml water
- 2 tbsp hoisin sauce
- 2 tbsp shaoxing wine
- 2 tbsp sugar
- 1.5 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornflour slurry (1/2 tbsp cornflour mixed with 1/2 tbsp cold water) (Optional)
Garnish
- 4 raw spring onions sliced
- 1 red chilli sliced
- Small handful fresh coriander
Preparation
Mix the marinade ingredients in a mixing bowl, cover and refrigerate for an hour.
Heat your pressure cooker on medium high on the hob or use the sauté option, add the oil, ginger and garlic and stir fry for a couple of minutes until most of the garlic is golden brown. Remove with a slotted spoon and set aside.
Add the brisket pieces and marinade and seal off and brown the meat for approximately five minutes. Stirring every couple of minutes to avoid the bottom catching. Add the ginger and garlic back in and stir in with the ground Chinese Five Spice. Stir for 30 seconds, then add the water, hoisin sauce, shaoxing wine, soy sauce, oyster sauce and sugar.
Stir and bring up to a simmer, then close the lid of the pressure cooker and set to high or meat setting. Turn the heat up high to bring it up to pressure and when the whistle or steam blows, turn the heat down to medium low and cook for 35 minutes. Remove from the heat for 10 minutes, then manually release the remaining steam.
Stir and put it back on the heat to simmer for 10 to 15 minutes. Thicken with a little cornflour slurry if necessary. Cover and rest for 10 minutes before serving and dressing with the red chilli, spring onions and fresh coriander.
