Chinese Beef Brisket

    8 hours 25 minutes

    Pressure cook beef brisket with Chinese marinade, ginger and onions for a delicious treat. Serve with white rice.

    5 people made this

    Serves: 4 

    • 675g beef brisket
    • 1 tablespoon oil
    • 2 spring onions, cut into 2 1/2 cm pieces
    • 4 slices fresh ginger
    • Sauce
    • 250ml Lee Kum Kee Chinese Marinade(TM)
    • 1 3/4 litres water
    • 50g palm sugar (optional)

    Preparation:5min  ›  Cook:20min  ›  Extra time:8hours chilling  ›  Ready in:8hours25min 

    1. Boil the brisket for 10 minutes, then rinse it under cold water and drain it well. Set aside.
    2. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the spring onions and ginger until fragrant, 2-3 minutes. Add into the pressure cooker together with the brisket, Chinese marinade, water and sugar. Cook the brisket under high pressure for 7 minutes.
    3. Release the pressure and transfer the beef brisket and sauce into a dish and allow to cool. Chill overnight, before slicing and serving.


    Lee Kum Kee's Chinese marinade and rock sugar can be purchased in Chinese/Oriental speciality stores.

    Alternative cooking methods

    If you don't have a pressure cooker, you can simmer the brisket for 2 hours with an additional 250ml water.

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