Braised Beef Brisket with Korean Radish

Name: Braised Beef Brisket with Korean Radish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Korean radish; 1200g Beef Brisket; 1 package Beef broth; a little Soy sauce; Some Himalayan salt; a little pepper; a little Chicken Bouillon Powder

by Blue southern hemisphere

4.6 (1)

Favorite

3

Difficulty

Normal

Time

2h

Serving

2

One day when I was eating Korean food, there was a supermarket run by Koreans next to the restaurant. I saw very cheap Korean radishes. I bought two radishes for one Australian dollar. Then I went to buy beef brisket. As a result, for unknown reasons, the radish did not seem to have been simmered for a long time. "

Ingredients

2 pcs Korean Radish
1200g Beef Brisket
1 package Beef Broth
a little Soy Sauce

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Some Himalayan Salt
a little Pepper

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a little Chicken Bouillon Powder

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Braised Beef Brisket with Korean Radish

1. Ingredients: a pack of Korean radish, sirloin, beef broth.

2. Peel the radish and cut into large pieces, remove the fat from the sirloin and cut into large pieces. Put the beef stock into the boiling soup bag.

3. Pour clean water into a large pot and add the cut beef brisket.

4. Bring to a boil on high fire to remove the foam.

5. Then pass the water.

6. Pour half a pot of boiling water into the slow cooker and add the soup bag.

7. Put the blanched sirloin in, cover the pot and cook for one and a half hours on high heat.

8. Open the lid, the soup dumplings have cooked out the flavor and color.

9. Put the Korean radish in, replace the lid and continue cooking.

10. Cook for another one and a half hours, open the lid, add a little dark soy sauce to color, then add in some Himalayan salt, chicken essence, and pepper to turn off the heat.

Tips:
1. It is best to pour boiling water into the slow cooker before starting to cook.
2. The radish will ooze water during cooking, so put less water.
3. Put a little soy sauce just for coloring.

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