Braised Chinese Five-Spice Beef (红烧牛肉)

Ingredients:

• 2 lbs beef brisket or chuck, cut into 1.5-inch chunks

• 1 tbsp vegetable oil

• 4 slices ginger

• 4 cloves garlic, smashed

• 2 green onions, chopped

• 1 dried chili pepper (optional)

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tbsp rock sugar (or brown sugar)

• 1 star anise

• 1 cinnamon stick

• 1 bay leaf

• 1/2 tsp Sichuan peppercorns (optional, for mild numbing heat)

• 4 cups beef broth (or water)

• 2 medium carrots, cut into chunks

• 1 daikon radish, cut into chunks (optional)

• Salt to taste

• Chopped cilantro for garnish

Instructions:

1. Sear the Beef

   • Set the Nutri-Stahl 6 QT pressure cooker to Sauté mode.

   • Add 1 tbsp oil and brown the beef pieces in batches. Remove and set aside.

2. Sauté Aromatics

   • In the same pot, add ginger, garlic, green onions, and dried chili pepper. Stir-fry for 1 minute until fragrant.

3. Build the Sauce

   • Pour in light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar. Stir to dissolve the sugar.

   • Add star anise, cinnamon stick, bay leaf, and Sichuan peppercorns.

4. Pressure Cook

   • Return the beef to the pot and add beef broth (or water) to cover the beef.

   • Close the lid and set the pressure to High for 35 minutes.

   • Allow a 10-minute natural release, then manually release remaining pressure.

5. Add Vegetables

   • Open the lid and add carrots and daikon.

   • Close the lid and pressure cook for 5 more minutes. Quick release when done.

6. Final Seasoning & Serve

   • Taste and adjust with salt if needed.

   • Serve hot, garnished with chopped cilantro.

   • Enjoy with steamed white rice or noodles!