2tbspgreen onion, finely chopped(optional for garnish)
2tbspcilantro, finely chopped(optional for garnish)
In a large stock pot, submerge whole beef brisket (see recipe note below) in cold water. Bring the pot to a boil, simmer for 1-2 minutes to release foam and impurity from the beef. Turn off heat, throw away the water, and wash scum off the beef.
Meanwhile, lightly smash the peeled garlic, and cut the ginger root into thin slices. This will help the garlic and ginger to infuse more flavour into the stew.
Place the clean beef brisket into the Instant Pot. Add 1 and 1/2 cup of water, 3 cloves of smashed garlic, ginger slices, soy sauce or tamari, rice cooking wine, fennel seeds, star anise, cinnamon, sugar and sea salt according to ingredient amount above.
Close the lid of the Instant Pot, and shut off the steam valve. Set the Instant Pot to high pressure cooking, for 50 minutes.
When cooking is done, release the pressure by opening the valve, then open the lid. Remove the whole beef brisket (see recipe note below) from the Instant Pot, and let it cool for a few minutes to be ready for cutting. Leave the beef broth in the Instant Pot.
(Optional) Meanwhile, you may remove the spices, such as ginger, star anise, cinnamon stick from the broth in the Instant Pot, if you don't want them in the finished dish. This is because star anise and cinnamon stick aren't edible and some people don't eat the ginger pieces. Most of the flavour of the spices should have been cooked into the beef and broth. The garlic should have dissolved. If you don't mind pieces of spices in the final dish, you may skip this step.
Peel the skin of daikon radish and cut the daikon into large cubes. Cut the beef brisket into same size cubes.
Add the daikon pieces into the Instant Pot, submerged in the beef broth. Next, add the beef brisket pieces on top of the daikon. Because there is not a lot of broth to cover both the beef and daikon, thus the daikon is placed on the bottom to ensure they soak up all the flavour of the beef broth.
Close the lid of the Instant Pot, and shut off the steam valve. Set the Instant Pot to high pressure cooking, for 12 minutes.
When cooking is done, release the pressure by opening the valve. The beef brisket stew is ready to be served. Garnish with chopped green onion and cilantro.
Cooking the beef brisket first before cutting is a great time-saving trick I use. Cutting raw beef brisket is hard work, due to the large amount of connective tissue in the brisket cut. Once the beef brisket is cooked through, it's very easy to cut into desired size.
You can also make a bouquet garni with cheese cloth or a tea ball, to make removal of unwanted spices easier at step 6 above. What goes into the bouquet garni really depend on which spice you will not eat, and which spice will not simply dissolve into the stew.
If there is broth left after all the beef and daikon are eaten, the leftover broth is great for making noodle soup the next day.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~