I’ve had an InstaPot for years and really love it. Surprised I’ve not written an article about it before but hey ho, this is an easy one. It could also be done with a normal slow cooker but probably needs quite a few hours.

For this, it’s a case of throw everything in, give it a stir and leave it to cool, then put it in the fridge overnight to deepen the flavours.

I was digging through the internet and followed this recipe as my guide.

A good tip is to make sure that when you choose your brisket, you make sure it’s fatty, keep away from the lean stuff.

Also, as I made this on a whim, I couldn't get any of the secret sauce referenced in the article, however oyster sauce did the job no problem, though I haven’t got a reference point so will try again once I have procured some.
 

Step 1 - Boil that beef

• Now it does sound weird and not something I usually come across but for this recipe, it makes sense, especially when you see what comes off it!

• Boil a pan of water, adding a cinnamon stick, a big thumb of ginger sliced roughly, and a couple of star anise

• Whilst the pan is coming up to the boil, slice up your brisket, trying to keep fat on each piece where possible

• Add the brisket, cooking for 10 minutes, skimming off the grey/brown foam that comes to the top

• Remove the beef, and rinse off any remaining foam, reserve the cooking liquor

Step 2 - Pot up that beef

• Set your InstaPot to saute, add a touch of sunflower oil and a splash of sesame oil

• Add a cinnamon stick, a couple of star anise, a spoon full of peanut butter, a thumb of ginger sliced and a couple of cloves of garlic roughly chopped or smashed. Stir for a couple of minutes, ensuring they don’t burn

• Next add the beef, wine, oyster sauce, soy sauce and a couple of ladles full of the cooking broth (with no scum) and finally the sugar

• Give it a good stir, close the lid and set on high for 1 hour

• When it’s done, it will need an hour or so to de-pressurise and cool

• When you can open it up, transfer it to a sealable container and when it’s room temperature, put it in the fridge overnight

Step 3 - Plate up

• The next day, remove some of the fat that will have congealed on the top, don’t be too precious, you want some of it.

• Add the beef and sauce to a saucepan and heat through while cooking some rice

• Serve with the rice and a garnish with some sliced spring onion

Ingredients - Chinese Brisket

• 1 kg fatty brisket

• Cinnamon Sticks

• Star Anise

• Garlic

• Sesame oil

• Ginger

• 4 tbsp Shaxsing wine or dry sherry

• 3 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 1 tbsp sugar

• Spring onion