Chinese Braised Beef Brisket and Tendon Recipe 柱侯蘿蔔炆牛筋腩

柱侯蘿蔔炆牛筋腩 Easy IntantPot Braised beef brisket and tendon i

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柱侯蘿蔔炆牛筋腩 30 Minutes InstantPot Braised Beef Brisket and Tendon is one of my favourite Chinese comfort dishes. Enjoy this fork-tender beef recipe goes with rice or with soup noodles. Bonus, this Chinese braised beef brisket daikon recipe works into healthy keto meal prep ideas for the week!


  • 3 lbs beef brisket, 3 inches chunks 牛腩 3 磅, 切大塊
  • 1 lbs beef tendon, 3 inches chunks 牛腩 / 牛坑腩 3 磅, 切大塊
  • 1 daikon radish, 2 inches chunks 白蘿蔔 1條, 切大塊
  • 3-inch knob of ginger, peeled, sliced 薑 適量, 切片
  • 3 whole star anise 八角 3粒
  • 1 shallot, rough chop 小蔥 1粒, 切大塊
  • 2 tbsp Lee Kum Kee Chu Hou paste 李錦記柱侯醬 2湯匙
  • 1 small piece of rock sugar 冰糖 1粒
  • 1 L water 水 1公升
  • 2 tsp light soy sauce 生抽 2茶匙
  • 2 tsp dark soy sauce 老抽 2茶匙
  • 2 tsp oyster sauce 蠔油 2茶匙
  • 1 tbsp cornstarch 生粉 1湯匙
  • 4 tbsp Shaoxing wine 紹興酒 4湯匙
  • 4 tbsp cooking oil 油 4湯匙


Garnish (Option)

  • 1 bunch cilantro, rough chopped 芫茜(香菜) 點綴
  • 1 bunch green onions, fine chopped 蔥 點綴


  1. In a large pot of boiling water, blanch and parboil the brisket and tendons for 5 minutes to remove impurities.
  2. Remove briskets and tendons from the pot and rinse off the white foam from the parboiled meat under cold water.
  3. Cut the briskets and tendons into small cubes. If the tendons are still too tough to cut, you can place it whole into the Instant Pot and cut it afterwards.
  4. In a non-stick or wok, heat vegetable oil at medium-high heat (or Saute mode in the Instant Pot - when Instant Pot reaches the given working temperature, it displays "Hot" and you can start sautéing).**
  5. First, add aromatics like garlic, ginger and shallots and let simmer for 2 to 3 minutes. Once you smell the fragrant aromatics, it is time to brown the meat.
  6. Next, add beef briskets and tendons and brown the meat.
  7. Add Chu Hou Paste into the wok or Instant Pot. Mix well with kitchen tongs. Once all the brisket and tendons are evenly coated with Chu Hou Paste, remove from wok and put into the Instant Pot.
  8. Add in stewing marinate ingredients such as Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, star anise, bay leaves, water and rock sugar.
  9. Close and lock the Instant Pot cover and set pressure cook on high for 30 minutes followed by quick release.*
  10. In the meantime, while the beef briskets are cooking in the pressure cooker, wash and cube the daikon radish 2 inches thick.
  11. Open the Instant Pot cover and add daikon into the Instant Pot. Mix well with the beef briskets and tendons. Evenly coat with the liquid sauce.
  12. Again, close and lock the Instant Pot cover and set pressure cook on high for 5 minutes followed by quick release.
  13. While the daikon is cooking, mix together chicken stock or water and cornstarch in a small sauce bowl.
  14. Open the Instant Pot lid and set it to Saute mode. Bring the beef stew to a nice simmer. Add the above-prepared cornstarch slurry into the stew and stir into the stew to thicken. Simmer for 2 minutes to desired consistency.
  15. Garnish with heaps of cilantro and scallions.
  16. Serve and enjoy over white jasmine rice or soupy noodles.



  • *40 minutes if you prefer your meat extra soft!
  • **Alternatively, you can saute the above steps directly in the Instant Pot. The pot heats up very quickly. Ensure everything is chopped and prepared before this step.
  • Served with rice or soup noodles
  • Leftover stock can be frozen for up to a week for healthy Chinese food meal prep.


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