Chinese Beef Brisket

Chinese Beef Brisket


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


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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