White Radish and Beef Brisket Stew (籮白炆牛腩 – Lor Bak Mun Au Lam)


  • 1.5lb stewing beef (au han lam), cut into large chunks
  • 1.5lb beef tendon (~3 big pieces)…(or 3 lbs of one of the above), cut into large chunks
  • 1 large white radish (also called turnip or daikon), cut into large round chunks ~1″ thick
  • 1 can chicken broth
  • 4 star anise
  • 2 bay leaves
  • few slices of ginger
  • ~1″ of peen tong or bing tong (sugar)
  • swirls of soya sauce
  • 1 tsp salt (1lb meat = 1tsp salt including soya sauce)
  • 3 tsp cornstarch + water in a bowl


  • In pressure cooker pot, add in chicken broth, sugar, 4 star anise, 2 bay leaves, and few slices of ginger
  • Boil another pot of water (enough to cover meat)
  • Put the beef tendon in the sink and rinse
  • Put the beef in the sink as well
  • Cut off any fat on the beef, then cut beef into large chunks (~1.5″ pieces). Place on a plate.
  • Cut the tendons into large chunks (~4 pieces/tendon)
  • Once the water is boiled, put the tendon in first and boil for a couple of minutes. Then add the beef. Boil for another 3 minutes.  Drain everything including the meat into the sink.
  • Fill sink with cold water and swivel the meat around to wash. Drain and repeat (3 rinses in total). 
  • Put the meat into the pressure cooker. Add about 4 swirls of soya sauce (~1/2lb = 1 round) and 1tsp salt. Stir. Turn on pressure cooker to “Tendon” and “Plus” the time. Start. (~Takes ~15min to boil and then it cooks for 20-25min).
  • In a separate pot, boil water. Add 2tsp salt and a few slices ginger. Add in turnip and cook for 20min on low heat.
  • Test for doneness. It is done when you can poke chopstick through. Drain.
  • When the pressure is released (the knob is fallen), take the whole pot out and place on stovetop.
  • Strain the oil (gak yau).
  • Add turnip to pressure cooker pot when that is ready. 
  • Taste. If not salty enough, add salt/soya sauce.
  • Add cornstarch water to thicken sauce. Stir. Bring to a boil. Serve.

*Serves 4