1 tbsp Vegetable Oil
8 Slices Ginger
3 cloves Garlic
2 lbs Chopped veal brisket (blanched)
1 tbsp Soy sauce
2 tsp Oyster sauce
1 tsp Hoisin sauce
2 cups Water
2 tbsp Rock sugar
3 Carrots (chopped)
2 Daikon medium-sized white radish (chopped)
4 tbsp Cornstarch
1/2 cup Water (for cornstarch mixture)
1 Chopped scallion (garnish)
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Set the Ninja Foodi to Saute MED-HI
Allow the inner pot to heat and then add oil
Combine the sliced ginger and garlic cloves
Add in blanched veal brisket and allow it to sear for 2 minutes
Stir in oyster, hoisin and soy sauces
Add 2 cups of water
Stir in the rock sugar cubes
Stir in the chopped carrots and daikon white radish
Let the ingredients simmer together for 2 minutes
Apply the pressure cooker lid and flip the release valve to "SEAL"
Pressure cook on HI for 30 minutes
Manually release pressure by flipping the release valve to "VENT"
Set the Ninja Foodi to Saute MED-HI
Simmer everything together for 5 minutes
Mix the cornstarch with a 1/2 cup of water until it forms a slurry
Add the cornstarch/water mixture to thicken the sauce
Simmer for 5 minutes or until the sauce reaches desired thickness
Serve over noodles or rice and garnish with chopped scallions
Chinese Veal Stew
This is a classic beef stew that combines tender braised veal brisket together with traditional Asian flavors like garlic, ginger, soy, hoisin and oyster sauce to create a hearty and nutritious meal. Slightly sweet yet still savory, this dish is comfort food at its finest.
What's the best cut of beef to use in beef stew?
Veal brisket is an inexpensive cut of beef making this a good one to use in the stew. Cut the brisket into pieces and blanch the meat to remove any impurities. If you skip this step the braising broth can become cloudy so make sure to bring the beef to a boil and then strain to ensure a nice clear broth.
What types of vegetables to use for Chinese beef stew?
Carrots and daikon radish are the traditional vegetables used in this dish. Daikon is a long white with a mild slightly sweet taste and crisp texture. Daikon's subtle flavor makes it a popular ingredient in many Asian cuisines and they can be found in most Asian supermarkets. If you don't have daikon you can also use turnips which will work just as well in this dish.
Be sure to chop the daikon and carrots into large chunky pieces for this stew. This will ensure that they don't disintegrate or get too mushy when pressure cooking. Leaving the vegetables in larger pieces also allows them to soften and absorb the amazing flavors in the sauce which you will taste in every bite.
What's the best way to make Asian veal brisket?
Traditionally this recipe is made on the stovetop using an Asian ceramic clay hot pot to slowly cook all the ingredients together. If you don't have a clay hot pot, an enameled cast iron dutch oven will also work just a well. The entire dish needs to simmer on medium-high heat for over 45 minutes to fully tenderize the brisket and soften all the vegetables in the sauce.
For those of us with busy hectic schedules, the good news is you can also make this dish in a fraction of the time using a one-pot pressure cooker like the Ninja Foodi or Instant Pot Duo. Once the veal is braised and all the vegetables and sauces have been added, simply pressure cook everything together for about 30 minutes to tenderize the beef and soften the vegetables. Make sure to add enough liquid when pressure cooking these ingredients. We use water in this recipe but you could also enhance the flavor even more by adding beef or chicken stock.
How should Asian veal brisket be served?
Like most stews, Asian veal brisket can be served family-style. It is best enjoyed over a steaming mound of rice and garnished with some chopped scallions. This is also great when served alongside some noodles or other steamed vegetables.
This Asian veal brisket stew is a delicious and easy walk-away meal to prepare. It makes a big portion size perfect for large families to share. It's also a great meal prep option that can be reheated for lunch or dinner during those busy weekdays. Best of all, like other stews, it tastes even better the next day once the beef and vegetables have had time to rest and absorb all the delicious flavors from the sauce.
- For best results, blanch the veal brisket first to remove any impurities and ensure a clear broth
- If you don't have daikon, white turnips work just as well
- Make sure you chop the carrots and daikon into large pieces or else it will get too mushy during pressure cooking
- You can use 1/2 cup of brown sugar instead of rock sugar
- For added flavor, you can also use chicken or beef stock in place of the water
- If the sauce is too watery, add more of the cornstarch/water mixture and simmer until it reaches desired thickness
- This recipe was made using the Ninja Foodi, a programmable multi-use pressure cooker that can also steam, saute, slow cook, dehydrate, bake, broil, roast and air crisp
- You can also make this recipe with an Instant Pot Duo, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, warm and also make yogurt and rice
- Don't have a Ninja or Instant Pot? No problem! This One-pot recipe can also be made in a Asian ceramic clay hot pot or an enameled cast iron dutch oven on your stovetop. Simply follow all steps but instead of pressure cooking let the mixture simmer on MED-HI heat for 45-60 minutes before adding the cornstarch/water mixture to thicken the sauce.