Instructions

Instructions for stove top

1. Cut the beef brisket or chuck steak into large pieces and place in a large zip-lock freezer bag.
2. In a bowl or jug, mix together the ingredients for the marinade.
3. Pour the marinade into the freezer bag.
4. Close the bag securely and make sure all of the meat is coated in the marinade.
5. Marinate the meat in the fridge for 2-3 hours, but preferably overnight.
6. 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.
7. Set the browned beef aside in a bowl.
8. In the same pan, cook the onions and garlic until they have softened.
9. Add the tomato paste or canned tomatoes and cook for a few minutes.
10. Add the stock, salt, star anise, cloves and lemongrass.
11. Bring to the pan to the boil and return the meat to the pan, together with the carrots and daikon.
12. Simmer gently on low heat for about 2 hours, or until the meat is tender.
13. Skim off any excess fat.
14. Taste for seasoning.
15. Serve with Thai basil and chillies.

Instructions for pressure cooker

1. 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.
2. Cook in the pressure cooker according to the manufacturer’s instructions, but it should take about 25-30 minutes at high pressure.
3. After this time, carefully release the pressure before removing the lid to check if the beef is tender.
4. Skim off any excess fat.
5. Taste for seasoning.
6. 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.
7. 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

1. Follow the recipe as above until Step 6.
2. Use the Sauté function for Steps 6 to 11.
3. Use about 1.5 litres or 6 cups of stock. The liquid should not cover the meat and vegetables.
4. Once all of the ingredients are in the Instant Pot, set the Instant pot to Manual at High Pressure for 30 minutes.
5. Once the time is up, do a quick release.
6. Taste for seasoning.
7. 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.
8. 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.