Beef Brisket Stew with Radish and Potatoes
A hearty, slow‑braised stew featuring tender beef brisket, sweet radish, and soft potatoes simmered in a savory soy‑based broth. Aromatic garlic, onion, and a touch of chili paste add warmth and depth. Perfect for cold weather or whenever you want a deeply comforting, satisfying meal.
Cook's notes
Cut the potatoes and radish into large bite‑sized pieces—big enough to hold their shape during long cooking. Chili paste adds gentle heat, but you can adjust or omit it. This stew tastes even better the next day as the flavors continue to meld. Worcestershire sauce or a splash of fish sauce can deepen the umami and round out the broth. Add 1–2 teaspoons if you want a richer, more complex flavor. Pressure‑Cooker Option: For a faster version, cook everything together under pressure — brisket, radish, and potatoes — and the vegetables will still hold their shape while becoming beautifully soft if they’re cut large enough. If you prefer more control over texture, you can pressure‑cook the beef and aromatics first, then simmer the vegetables afterward. Use 600–750 ml of beef broth or water instead, since the liquid does not evaporate under pressure.
Ingredients
- 500 g Beef brisket(cut into large chunks)
- 300 g Radish(peeled and chopped into large bite-size pieces)
- 300 g Golden or yukon potatoes(peeled and chopped into large bite-size pieces (or use whole mini gold potatoes))
- 60 ml Soy sauce(light soy sauce preferred)
- 1 tbsp (15ml) Chili paste(adjust to taste)
- 1 piece Onion(chopped)
- 4 piece Garlic cloves(minced)
- 2 tbsp (27g) Vegetable oil
- 1 tsp (6g) Salt(to taste)
- 0.5 tsp (2ml) Black pepper(to taste)
- 1 L Beef broth or water(Using beef broth gives the stew a deeper, rounder flavor. Need)
Instructions
- 1
Heat the vegetable oil in a large pot (or pressure-cooker pot) over medium-high heat.
Tip: Hot oil prevents sticking and helps with browning.
- 2
Add the chopped onion and minced garlic to the pot, sauté until fragrant.
Tip: Stir frequently so the garlic doesn’t burn.
- 3
Add the beef brisket chunks and brown them on all sides.
Tip: Browning the brisket builds a richer base and adds depth to the flavor.
- 4
Stir in soy sauce and chili paste, coating the beef evenly.
Tip: Adjust chili paste based on your spice preference.
- 5
Add the radish and potatoes to the pot.
Tip: Evenly sized pieces ensure uniform cooking.
- 6
Pour in water or beef broth until everything is submerged.
Tip: Beef broth creates a richer, more savory base.
- 7
For stovetop: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until the beef, radish, and potatoes are tender. Check occasionally and add water if the stew thickens too much. For pressure cooker: Cook on High Pressure for 35–40 minutes, then allow a natural release for 10 minutes.
- 8
Season with salt and black pepper to taste.
Tip: Taste the broth and adjust seasoning as needed.
- 9
Serve hot, optionally garnished with fresh herbs.
Tip: Pair with steamed rice or crusty bread for a complete meal.
Minsuri
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