Nice work but remember there is a reason this dish is served boiling in the clay pot. The meat dries out cold exceptionally fast when not fully immersed in liquid which is what happened to your beef when you served it on the plate. Keep it in a bowl for serving and it will stay pretty. Nice work otherwise even if you didn’t cook the best part! ;) I love the tendons. Actually if you added the tendon but just pulled it out after, you wouldn’t need the cornstarch slurry at all. The tendon naturally thickens the sauce and gives it that shine you see in the restaurants. Remember that tendons are literally gelatin so you can Chuck them in uncut just to make your sauce and pull them out easily and give them to your father in law to eat later. They freeze super easy too. Just food for thought. Nice work on the video. Keep it up!
Omg I love daikon radish or any of the Asian radish varieties, it’s so healthy and clears mucus. I didn’t know this dish existed and thank you for sharing it!
Hi people i do love Flo,s Chanel, and great recipes.I have purchased a new instant pot and your Beef Brisket with Daikon will be my third recipe cooked in my new instant pot.Also the first two came out awesome and so i,am hooked on this type of cooking with pressure.
thank you for your old school home recipes like this. My 93 yr old mom had many days cooking w no measurements than to "just watch". I like the Braised Brisket "Gnow Nam" Daikon mom use to make w Anaise. Will have to try that paste if I can find it. I need to make lots of gravy like yours. I would love the tendon recipes!
So agree with Dude about enjoying dishes our parents liked. I HATED bitter melon as a kid but now actually seek it out at the restaurants. Would you have any recipes that has bitter melon to share? Thank you. Keep up the wonderful Chinese recipes. Love them! 💕
You can get the deep flavor of beef that usually takes hours and hours to develop, otherwise. I make beef stew or pho in under an hour when it might have taken five or six without the IP.
I have made this twice and it is excellent! The Daikon radish keeps it lower carbs and I used xanthan gum sprinkled on the top through a mesh strainer and stirred in for a thickener. This will be a regular rotation recipe.
Did this last night. Amazing flavors. Chu Hau definitely added a good and distinct flavor I had never encountered. I can definitely understand the comfort food aspect as this would make a great chilly drizzly day meal. Did my radish just like yours, perfect. Also used bourbon (since we live on the American Whiskey Trail, we can even use the good stuff Mr. Dude!) That was amazing too. Really awesome recipe.
The first time I had this dish, I was in my late 20s working at a smallChinese takeout. I was not used to the flavors and aromatics and it gave me a massive headache from sensory overload. Now it’s my soul food
Hi Flo- how did I miss this video when it came out?! I have my notifications on. This looks so delightful! But w/out tendons! I’ve never heard of finger meat! I always get the kitties confused but they are both so beautiful! Thanks for another great lesson. I’m saving it for when I feel brave! Lol God Bless all The Lum’s! ♥️
Just learned something new about diakon from you. I used it once but it didn't like the results. Going to try your suggestion and see if it makes a difference. Incidentally, I love tendon with Chinese beef stew but it can't be cooked too long. Need that "bite.". TFS! 😁
Oh, I have noticed one great thing. Yaaaay! Finally someone who use Premium LKK oyster sauce, not the mediocre panda brand! Also, great recipe. I think this would work well in my old school pressure cooker also.
My mom cooked this recipe often when I was young. I bought Brisket, but my has lots of fat. I'm so excited to try this recipe in my instant pot. Thanks!
YUM! I have never been a fan of anise but I imagine the flavor is more muted in this. Something I will try. My sister-in-law is taking me to her favorite Chinese market to get harder to find ingredients. She is from Northern China and I love her cooking. I want to make these foods myself.
This looks so simple and can’t wait to try it! But I do have a question - other than the soy sauce, wine and the other ingredients - did you add any water, and if so, how much water? Newb cook here so need all the help possible! Lol… thanks in advance!
Thank you for your recipe. I am about to go into hospital for my operation but I shall be thinking about cooking this my favourite comfort food while lying in bed there. I already have some beef brisket in the freezer. By the way I shall be using a vacuum thermal slow cooking pot. As it does not use any fuel while stewing in its own heat from the initial 30 minutes boiling, shall leave it stand for 6 hours 😇Daikon or mooli will go in in the last 30 minutes during rebooking. Rebooking
Amazing! It’s on my recipe to cook this week and I was going to wink it on the instant pot and voila your notification popped up!!! This looks like American style Brisket not Chinese style Brisket?
This sounds fantastic (although I would totally go for the tendon version!), especially since I love turnips with beef already which would be a similar-ish flavor combo.
@ Flo Lum any suggestions regarding “alternative”cuts of meat besides brisket? So expensive..🤷🏻♂️ ) I’m willing to try other cuts of 🥩 beef.. .. I’m not picky at all- also, is there another name for the “ finger” cut you kept on mentioning..? so happy to have found your channel, Mrs. Lum.. I’m not Chinese but born and raised in Hawaii and have tried this dish and just LOVE IT !! ♥️ My mother in law was pure Cantonese- ( Lau ) and passed in 2017. I learned so many dishes from her awesome cooking and I’m sad to say I wish I spent more time in the kitchen cooking with her. you are a God- send to me !! I love the way you make your dishes so simple to create !! makes me WANT to make them as iam not INTIMIDATED by some of these dishes that seem complicated, but you make it so simple to accomplish !!🧑🏻🍳🥘🥭🥩💫💫🕊👍🏽🙏🏽♥️
Thank you so much for your kind words, Kaimana! Finger meat would have been the alternative and I actually prefer it and convinced that that is what I’ve been eating in the restaurants that they have been passing off as brisket. But it is also so expensive now, like everything else. Google beef finger meat. I do not know if it’s called anything different. You could also try cutting up a pot roast or chuck roast.
@@FloLum “ Do Che…” ( thank you 🙏🏽) .. I apologize if I spelled it wrong- my mother in law taught me that nice gesture in Cantonese?.. ( when I use it, the Chinese look like they saw a 👻 ghost- probably because I’m Portuguese- Hawaiian 🌺 lol ) I looove♥️ you and your channel!! I’ve been cooking 🧑🏻🍳 with my instant pot and it’s such a miracle for me .. saves time and food turns out so delicious.. just made Boiled Peanut 🥜- 1 pound Raw Peanut- 1/8 cup Rock Salt 4 or more Star Anise ginger ( 2 big Thumb size sliced ) Water enough to cover * put a heavy ceramic bowl over the peanuts as they will Float to the top. Use heavy Pyrex- smaller- bowls ( or heavy stone - to keep the bigger bowl “ weighted down- submerged- in the cooking process.. Set your timer to 1 hour- check if tender - Repeat another hour if peanut’s are still hard.. very delicious for snacking !!🥰
Question: so you don’t add any water with the meat before pressure cooking? Does the liquid come from the radish or something? I see a lot of similar questions but no answers 😭
HI Flo love this dish.may i ask if you use instant pot in cooking this recipe we dont need to add water anymore.the beef will release its own moisture together withe the soy sauce and.rice wine?thanks
Hi Flo, thanks for sharing this video, may I know why you don’t parboiling the beef to remove the impurities as like many Chinese chefs always do? Is it because of the meat you use is fresh but not frozen, isn’t it?
hi Flow I was just trying your recipe and II cut up my dycon and the dycon looked normal at the fat end but towards the pointed end there was all these black spots in my dycon sort of like a dragon fruit. I just need some advice are these black spots safe to eat do I throw them away or cut them off or please advise me on this I don't want to make myself sick
Hi Flo, love your recipes, my mom is Japanese and I grew up with her grating daikon, then adding soy sauce to it and we use it as a condiment on rice. Sometimes you get a hot/spicy one! Yum! But I’m definitely going to try your recipe out. Thanks, see you in the next one!
I just used a pack of stewing beef, which is about half of what you used - because I'm poor 😁 Still turned out good. I did add some duck fat that I had saved in my freezer for a little extra flavor. The Chu Hou is essential though, and hard to get but T&T has their own house brand thankfully.
Flo: consider using the very large Korean radish (Korean word “mu” (pronounced “moo”). Across the board, it is so much better than daikon, fresh or cooked, in texture and taste. No bitterness whatsoever. I love to braise it in Korean dishes as well as make kimchi with it. Give it a try! They are very robust sized - sometimes 4-5” diameter and 8-10” long, with light green coloring towards the very top.
This looks so good. What would be a good substitute for the brisket? Could I use a whole flat iron steak or another thick cut of beef? Thanks for sharing.
Looks yummy! 😋 I've never cooked a beef brisket. Normally, if I was making a "stew" dish, I would brown the meat first. Is there a reason that you don't brown brisket?
@@FloLum Well, you learn something every day. I've never actually made an Asian style stew. 😊 Never used daikon either so, thanks for today's lesson! 😊
Chinese homestyle beef brisket stew is total comfort food for me. Enjoy! Happy Sunday!
Wondering if my local T&T in Vancouver would sell decent brisket meat for this recipe?
That’s where I bought it. It was not as fatty as I expected (and wanted).
Nice work but remember there is a reason this dish is served boiling in the clay pot. The meat dries out cold exceptionally fast when not fully immersed in liquid which is what happened to your beef when you served it on the plate. Keep it in a bowl for serving and it will stay pretty. Nice work otherwise even if you didn’t cook the best part! ;) I love the tendons. Actually if you added the tendon but just pulled it out after, you wouldn’t need the cornstarch slurry at all. The tendon naturally thickens the sauce and gives it that shine you see in the restaurants. Remember that tendons are literally gelatin so you can Chuck them in uncut just to make your sauce and pull them out easily and give them to your father in law to eat later. They freeze super easy too. Just food for thought. Nice work on the video. Keep it up!
Thanks!
Thanks for the super thanks, Barb!
Omg I love daikon radish or any of the Asian radish varieties, it’s so healthy and clears mucus. I didn’t know this dish existed and thank you for sharing it!
Yummy!!! This is my all time favourite, always ordered it when dinning in Chinese restaurant, now I can try making my own, tnx Flo
After watching this video, I went and bought an instant pot and a couple of your cookbooks! Can't wait to try out your awesome recipes!
I really enjoy your channel! You are a awesome chef. Thank you for all of your delicious recipes.
After hours of studying theology... this video is so relaxing to watch 👍😀😉
Happy Sunday, yummy. Thank you for sharing such a wonderful recipe.
My all time favorite too I made mine last week with short ribs .
Hi people i do love Flo,s Chanel, and great recipes.I have purchased a new instant pot and your Beef Brisket with Daikon will be my third recipe cooked
in my new instant pot.Also the first two came out awesome and so i,am hooked on this type of cooking with pressure.
That kitty was all the review I needed! 😻 beautiful, and apparently hungry, well they're always hungry, lmao.
I love your food ideas and your channel! Thank you. 🙏
thank you for your old school home recipes like this. My 93 yr old mom had many days cooking w no measurements than to "just watch". I like the Braised Brisket "Gnow Nam" Daikon mom use to make w Anaise. Will have to try that paste if I can find it. I need to make lots of gravy like yours. I would love the tendon recipes!
made this twice now. Awesome. Thank you for the recipe.
So agree with Dude about enjoying dishes our parents liked. I HATED bitter melon as a kid but now actually seek it out at the restaurants. Would you have any recipes that has bitter melon to share? Thank you. Keep up the wonderful Chinese recipes. Love them! 💕
It’s also really good at treating blood sugar issues like diabetes. 😊
WOW!!! Your husband is one lucky man!!! Look at how amazing that dish looks. My GF can't cook scrabbled eggs.
Flo, you and Dude are awesome. Dude is a lucky man, as am I
Made this tonight; restaurant quality!
Great tips about the Daikon. Didn't know about that. We also added Carrot as well for our dish
Looks absolutely delicious
Yesssssssssssss! You definitely read my mind this week Flo :)
Keep up with those childhood favs.
Never tried instant pot-ing it, too used to my wok and casserole dish
You can get the deep flavor of beef that usually takes hours and hours to develop, otherwise. I make beef stew or pho in under an hour when it might have taken five or six without the IP.
Hi Flo, my favorite dish! beef shank is good for this dish too.
Thanks for sharing this recipe Flo, I really want to try making it!
Hey Flo Lum, I just made this tonight and it was a stone cold hit! Oh my!
Hello thank you for sharing you're recipe to us
Made that last week ! Its best in the crockpot. Besides daikon I also add carrots. Good with noodles ! Yummy.
Just noticed that the type of beef is a little different ? The one sold in Chinatown is more like a beef brisket or corned beef cut ?
Yes it is!
definitely gonna try this
Looks delicious! I am definitely going to make this subbing the corn starch for xathan gum for lower carbs. Thanks for another great recipe idea Flo!
I have made this twice and it is excellent! The Daikon radish keeps it lower carbs and I used xanthan gum sprinkled on the top through a mesh strainer and stirred in for a thickener. This will be a regular rotation recipe.
Simple n easy thanks for sharing. I love your cooking
Did this last night. Amazing flavors. Chu Hau definitely added a good and distinct flavor I had never encountered. I can definitely understand the comfort food aspect as this would make a great chilly drizzly day meal. Did my radish just like yours, perfect. Also used bourbon (since we live on the American Whiskey Trail, we can even use the good stuff Mr. Dude!) That was amazing too. Really awesome recipe.
The first time I had this dish, I was in my late 20s working at a smallChinese takeout. I was not used to the flavors and aromatics and it gave me a massive headache from sensory overload. Now it’s my soul food
yumm can’t wait to try this! gonna get some paste first
Awesome! Now I have something new to do with a big ol’ hunk of beef. I might add some carrot chunks in addition to the daikon. Thank you!
Do it. I did and Shazam!
Hi Flo- how did I miss this video when it came out?! I have my notifications on.
This looks so delightful! But w/out tendons!
I’ve never heard of finger meat!
I always get the kitties confused but they are both so beautiful!
Thanks for another great lesson. I’m saving it for when I feel brave! Lol
God Bless all The Lum’s! ♥️
Just learned something new about diakon from you. I used it once but it didn't like the results. Going to try your suggestion and see if it makes a difference. Incidentally, I love tendon with Chinese beef stew but it can't be cooked too long. Need that "bite.". TFS! 😁
Love that rich yummy flavorful meal. Thank you 🤗🤗🤗🤗
One of my favorite dish! Learn something new, “finger meat”. Don’t believe I ever come across that in the supermarket.
Oh, I have noticed one great thing. Yaaaay! Finally someone who use Premium LKK oyster sauce, not the mediocre panda brand! Also, great recipe. I think this would work well in my old school pressure cooker also.
My mom cooked this recipe often when I was young. I bought Brisket, but my has lots of fat. I'm so excited to try this recipe in my instant pot. Thanks!
Buy the flat portion of the brisket it is much leaner than the point.
You two are great! Thanks!
love the kidlet/feline . I have been adopted by Polydactyls for decades.
I follow your recipe thank you it's so good ❤❤❤
This is one of my favourite foods too
Gonna give this a shot now that it’s getting colder
YUM! I have never been a fan of anise but I imagine the flavor is more muted in this. Something I will try. My sister-in-law is taking me to her favorite Chinese market to get harder to find ingredients. She is from Northern China and I love her cooking. I want to make these foods myself.
My mom made this dish, my cousins couldn't get enough of my mom's cooking. Chinese 5 spice works also rather than the paste.
This looks so simple and can’t wait to try it! But I do have a question - other than the soy sauce, wine and the other ingredients - did you add any water, and if so, how much water? Newb cook here so need all the help possible! Lol… thanks in advance!
Thank you for your recipe. I am about to go into hospital for my operation but I shall be thinking about cooking this my favourite comfort food while lying in bed there. I already have some beef brisket in the freezer. By the way I shall be using a vacuum thermal slow cooking pot. As it does not use any fuel while stewing in its own heat from the initial 30 minutes boiling, shall leave it stand for 6 hours 😇Daikon or mooli will go in in the last 30 minutes during rebooking. Rebooking
Look amazing
Amazing! It’s on my recipe to cook this week and I was going to wink it on the instant pot and voila your notification popped up!!!
This looks like American style Brisket not Chinese style Brisket?
This was what I was able to find at the Asian market. 🤷🏻♀️ Was hoping it would be more fatty but it wasn’t.
I bought Chinese Homestyle and I’m loving it. I would really like to see more tofu recipes in the future.
Appreciate the support, Claudia!
This sounds fantastic (although I would totally go for the tendon version!), especially since I love turnips with beef already which would be a similar-ish flavor combo.
Is delicious how you make the beef with lo pak . White raddish.
Thanks 👍😊
I’m so glad I watched this before using the daikon. Thank you for the yummy recipe! ☺️☺️
I think the common saying is "happy as a clam" LOL
Your table spoons are very full 😂
It is look so good
@ Flo Lum
any suggestions regarding “alternative”cuts of meat besides brisket?
So expensive..🤷🏻♂️ )
I’m willing to try other cuts of 🥩 beef..
.. I’m not picky at all- also, is there another name for the “ finger” cut you kept on mentioning..?
so happy to have found your channel, Mrs. Lum.. I’m not Chinese but born and raised in Hawaii and have tried this dish and just LOVE IT !! ♥️ My mother in law was pure Cantonese- ( Lau ) and passed in 2017. I learned so many dishes from her awesome cooking and I’m sad to say I wish I spent more time in the kitchen cooking with her.
you are a God- send to me !! I love the way you make your dishes so simple to create !!
makes me WANT to make them as iam not INTIMIDATED by some of these dishes that seem complicated, but you make it so simple to accomplish !!🧑🏻🍳🥘🥭🥩💫💫🕊👍🏽🙏🏽♥️
Thank you so much for your kind words, Kaimana! Finger meat would have been the alternative and I actually prefer it and convinced that that is what I’ve been eating in the restaurants that they have been passing off as brisket. But it is also so expensive now, like everything else. Google beef finger meat. I do not know if it’s called anything different. You could also try cutting up a pot roast or chuck roast.
@@FloLum
“ Do Che…”
( thank you 🙏🏽) .. I apologize if I spelled it wrong- my mother in law taught me that nice gesture in Cantonese?..
( when I use it, the Chinese look like they saw a 👻 ghost- probably because I’m Portuguese- Hawaiian 🌺 lol )
I looove♥️ you and your channel!!
I’ve been cooking 🧑🏻🍳 with my instant pot and it’s such a miracle for me ..
saves time and food turns out so delicious..
just made Boiled Peanut 🥜-
1 pound Raw Peanut-
1/8 cup Rock Salt
4 or more Star Anise
ginger ( 2 big Thumb size sliced )
Water enough to cover
* put a heavy ceramic bowl over the peanuts as they will Float to the top.
Use heavy Pyrex- smaller- bowls ( or heavy stone -
to keep the bigger bowl “ weighted down- submerged- in the cooking process..
Set your timer to 1 hour- check if tender -
Repeat another hour if peanut’s are still hard..
very delicious for snacking !!🥰
Simple, easy and tasty!😋
Question: so you don’t add any water with the meat before pressure cooking? Does the liquid come from the radish or something?
I see a lot of similar questions but no answers 😭
I love this thank you..
the 1/4 cup of wine is enough liquid for IP to come to pressure? did i miss your adding more liquid?
Im wondering also
I love this dish so much! Btw, no need to add water with the beef before pressure cooking it?
I will try this recipe tomorrow 🤤 is it paired with rice?
HI Flo love this dish.may i ask if you use instant pot in cooking this recipe we dont need to add water anymore.the beef will release its own moisture together withe the soy sauce and.rice wine?thanks
Die man is happy he met de taste lekker zou ik ook wel willen doen
Can I use pork instead of beef? Thanks for the recipe.
I'd love to taste that along with Dude!!! Lol.
Hey Flo - where do you buy your brisket in Vancouver? From a butcher? From TnT? Thanks for the great recipe!
I usually go to Columbus Meats but will also purchase from T&T.
Hi Flo, thanks for sharing this video, may I know why you don’t parboiling the beef to remove the impurities as like many Chinese chefs always do? Is it because of the meat you use is fresh but not frozen, isn’t it?
lol I googled “finger meat” after watching another Flo’s videos, but here is the Cana toon!🤷♀️👍🏻
Is Chu Hou paste the same as the Bean Curd Squares in the jars?
No... not the same at all. I can’t stand those cubes. LOL!
@@FloLum can the wine is enough moisture for it?it wouldn't burn?
hi Flow I was just trying your recipe and II cut up my dycon and the dycon looked normal at the fat end but towards the pointed end there was all these black spots in my dycon sort of like a dragon fruit. I just need some advice are these black spots safe to eat do I throw them away or cut them off or please advise me on this I don't want to make myself sick
this looks fantastic! Is the recipe in your Chinese Homestyle cookbook?
No, unfortunately not.
Hi Flo, love your recipes, my mom is Japanese and I grew up with her grating daikon, then adding soy sauce to it and we use it as a condiment on rice. Sometimes you get a hot/spicy one! Yum! But I’m definitely going to try your recipe out. Thanks, see you in the next one!
love it 💕..Thank you Flo..
Yum can’t wait to try! If I want to add tendon, cooking time? Boil before adding?
Did you add any water or liquid before pressure cooking it?
I just used a pack of stewing beef, which is about half of what you used - because I'm poor 😁 Still turned out good. I did add some duck fat that I had saved in my freezer for a little extra flavor. The Chu Hou is essential though, and hard to get but T&T has their own house brand thankfully.
Looks so yummy! Is the recipe available in your Homestyle cookbook?
Unfortunately this one is not in Chinese Homestyle.
It doesn't matter, cause I'm gonna buy the book anyways! Lol
finger meat is 牛坑腩 in Chinese that I always use.
Flo: consider using the very large Korean radish (Korean word “mu” (pronounced “moo”). Across the board, it is so much better than daikon, fresh or cooked, in texture and taste. No bitterness whatsoever. I love to braise it in Korean dishes as well as make kimchi with it. Give it a try! They are very robust sized - sometimes 4-5” diameter and 8-10” long, with light green coloring towards the very top.
I like this dish too but also with tripe as well. Do we keep the same cooking time ? Or does it have to be done sperately?
I loved it I found it wonderful ❤️🙏💕🥰🌹
I will do this today...
hi, I am keen to buy Flo’s cookbook. may I know if this recipe is in the instant pot cookbook or Chinese home style?
This one is in Daily Special.
Thank you!
Looks Good. Might want to consider adding 2 slices of dried orange peel and some bay leaves to further enhanced the flavour
This looks so good. What would be a good substitute for the brisket? Could I use a whole flat iron steak or another thick cut of beef? Thanks for sharing.
Looks yummy! 😋 I've never cooked a beef brisket. Normally, if I was making a "stew" dish, I would brown the meat first. Is there a reason that you don't brown brisket?
I don’t believe browning meat for stews is a usual process in Asian cooking. Most braising dishes simply start without browning.
@@FloLum Well, you learn something every day. I've never actually made an Asian style stew. 😊 Never used daikon either so, thanks for today's lesson! 😊
Hi Flo, this is Myrna, that looks so good. I am happy as a clown too. LOL.
LOL! I said clam not clown. 🤣🤡
@@FloLum LOL 🤣🤣🤣🤣 must be nap time for me.
If I don’t have a pressure cooker, how long should I cook it in a pot on the stove? Thanks!
didnt see any water added to it, so you dont need water using the preassure cooker ?
can I do with oxtail? cooking time is the same? Kindly enlighten me ... thanks!
If I can find that paste I will make this dish, by the way, that is one beautiful cat.
Thanks, guys😎
Thanks, Mike!
I love beef tendon. If I used tendon, does it replace the brisket?
omg YUM!
传统的广东焖牛肉风味，赞👍
Looks delish Flo! Is there a way we can still make this without a pressure cooker? 🙂
Absolutely. But you’ll need to simmer on the stove for maybe an hour or two until meat is tender. Add daikon during the last 30-45 mins of cooking.
@@FloLum Okay wonderful, excited to try this out! It’s become a fav over the years at restaurants and haven’t had it in a long time.