Instructions
Instructions for stove top
- In a large bowl, mix together the ingredients for the marinade.
- Cut the beef brisket or chuck steak into large pieces.
- Place the beef into the marinade and make sure all of the pieces are coated.
- Cover the bowl with some cling film.
- Place the bowl in the fridge for the meat to marinate for at least 2-3 hours, but preferably overnight.
- Remove the meat from the marinade and pat dry with some kitchen paper.
- Let the meat come to room temperature before cooking.
- In a large saucepan, heat some oil and brown the beef in batches. Due to the sugar content in the Coca-Cola, the meat will brown quickly and will burn easily if you do not keep a close eye.
- Set the browned beef aside in a bowl.
- In the same pan, cook the onions and garlic until they have softened.
- Add the tomato paste or canned tomatoes and cook for a few minutes.
- Add the stock, salt, star anise, cloves and lemongrass.
- Bring to the pan to the boil and return the meat to the pan, together with the carrots and daikon.
- Simmer gently on low heat with the lid half on, for 2-3 hours, or until the meat is tender.
- Remove the lid and skim off any excess fat.
- Continue simmering for about 10 minutes without the lid, or until the sauce has thickened slightly.
- Taste for seasoning.
Instructions for pressure cooker
- Follow the recipe as above, but use slightly less liquid than stated in the recipe (about 1.5 litres or 6 cups). Make sure that the pan is not more than 2/3 full with ingredients, and that the liquid does not cover the meat and vegetables.
- Cook in the pressure cooker according to the manufacturer’s instructions, but it should take about 25-30 minutes at high pressure.
- After this time, carefully release the pressure before removing the lid to check if the beef is tender.
- Skim off any excess fat.
- Taste for seasoning.
- Continue to simmer on medium heat on the stove (without the lid) so that the sauce can thicken a little. This should take about 10 minutes or so.
- If you are in a hurry, you can thicken the sauce by stirring through a cornflour slurry. To make the cornflour slurry, whisk together 1-2 tablespoons cornflour (cornstarch) with a bit of cold water. Add the cornflour slurry to the sauce a little at a time, until the sauce has thickened to your liking.
Instructions for Instant Pot
- Follow the recipe as above until Step 7.
- Use the Sauté function for Steps 8 to 13.
- Use about 1.5 litres or 6 cups of stock. The liquid should not cover the meat and vegetables.
- Once all of the ingredients are in the Instant Pot, set the Instant pot to Manual at High Pressure for 30 minutes.
- Once the time is up, do a quick release.
- Taste for seasoning.
- Continue to simmer on medium heat (without the lid) so that the sauce can thicken a little. This should take about 10 minutes or so.
- If you are in a hurry, you can thicken the sauce by stirring through a cornflour slurry. To make the cornflour slurry, whisk together 1-2 tablespoons cornflour (cornstarch) with a bit of cold water. Add the cornflour slurry to the sauce a little at a time, until the sauce has thickened to your liking.