500g cubed Nature’s Fresh Beef Brisket

200g daikon

10g sliced ginger

3 cloves of garlic

1/2 tbsp black and white peppercorns

1 star anise

2 bay leaves

¼ cup shao hsing wine

2 tbsp chuhou paste

1 cube red fermented bean curd

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

20g rock sugar

1 litre water

In a hot pan, add oil and sear cubed beef brisket until brown.

Add in ginger, garlic, peppercorns, star anise, bay leaves till fragrant.

Add in shaoxing wine to deglaze the pan, then add in chuhou paste, red fermented bean curd, oyster sauce, light and dark soy and sugar. Mix well.

Transfer beef brisket into pressure cooker. Add in water. Cover lid let cook on medium pressure for 30 minutes.

After 30 minutes, let it release pressure completely. Open the lid and return beef into a pot.

Add in cut and peeled daikon, cover lid leaving a small gap for steam to escape. Simmer for further 30 minutes to cook daikon and reduce the sauce.

Serve on a bed of rice or noodles.