A bowl of tender beef brisket simmered in an aromatic broth is the epitome of comfort and warmth. This dish delivers layers of flavor — from the deep, savory base of slow-cooked meat to the gentle sweetness of carrots and radish, all balanced with the subtle spice of star anise, cinnamon, and cardamom. Each spoonful feels cozy yet refined, perfect for quiet dinners or family gatherings where the scent of simmering broth fills the air.

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Ingredient Breakdown

At the heart of this dish is the beef brisket — a cut known for its rich marbling and melt-in-the-mouth tenderness when cooked low and slow. It forms the base of the dish, absorbing the fragrant blend of spices like star anise, cardamom, and cinnamon. Galangal and ginger bring brightness and warmth, their sharp yet earthy tones cutting through the richness of the broth. Carrots and radish lend a natural sweetness that deepens as they soften, while the fish sauce adds that unmistakable umami depth found in many Southeast Asian dishes. Finally, a touch of brown sugar balances the saltiness, and spring onions provide a fresh, aromatic lift that completes each serving beautifully.

Step-by-Step Preparation Guide

Every step in this recipe works together to create balance and depth. Begin by preparing the aromatics and vegetables. Clean, peel, and chop the carrots and radish into uniform pieces to ensure they cook evenly. Thinly slice the ginger and galangal to help release their flavors during simmering, and separate the spring onions — using the stems for cooking and the greens for garnish later.

Blanching and searing the beef brisket are crucial for achieving a clean-tasting and flavorful broth. Boiling the beef briefly removes impurities, leaving behind a clearer base for the soup. After blanching, a quick sear in oil with ginger and the spring onion stems locks in the juices and creates a rich, aromatic foundation for the broth.

For pressure cooker preparation, combine the seared beef with whole spices — cumin, clove, cardamom, star anise, cinnamon, and galangal — and let them infuse together under pressure for 30 minutes. The result is an intensely flavored broth and fork-tender beef. Once the steam is released, add the radish and carrots, then season with fish sauce and brown sugar. Allow it to simmer gently, uncovered, to meld all the flavors together and create a glossy, fragrant soup.

If using a regular stockpot, patience is key. Slow-cook the beef with the same blend of spices for at least 90 minutes, allowing time for the flavors to develop and the meat to tenderize. Add the vegetables near the end of cooking so they retain their structure and sweetness.

To serve, ladle the steaming brisket and broth into deep bowls and garnish with the green tops of the spring onion. Serve it over rice noodles or alongside a bowl of steamed jasmine rice for a comforting, well-rounded meal.

Recipe Tips & Frequently Asked Questions

Use well-marbled beef brisket for a more tender and flavorful outcome.
The natural fat adds richness to the broth and keeps the meat moist.

Blanching the beef before cooking ensures a cleaner and clearer broth.
It removes excess blood and impurities that can cloud the soup.

Toast the whole spices lightly before adding them to enhance their aroma.
This simple step deepens the complexity of the broth.

Taste the broth before serving and adjust the seasoning.
The balance between sweet and salty should be subtle yet noticeable.

If you prefer a thicker broth, reduce it slightly uncovered during the final simmer.
This creates a more concentrated, velvety texture.

Can I use other cuts of beef?
Yes, short ribs or chuck cuts also work beautifully for slow cooking.

What can I substitute for galangal?
Fresh ginger can be used as an alternative, though it has a slightly milder aroma.

Can I make this dish ahead of time?
Definitely — it tastes even better the next day as the flavors continue to mature.

How do I know when the beef is ready?
It should be tender enough to pierce easily with a fork but still hold its shape.

Can I make it spicy?
Yes, add a few slices of fresh chili or a drizzle of chili oil for gentle heat.

What to Serve With This Recipe

This beef brisket dish pairs perfectly with simple, neutral sides that allow the broth’s flavor to shine. Steamed jasmine rice or flat rice noodles are excellent choices, absorbing the rich broth and complementing the tender beef. For a refreshing contrast, serve it alongside pickled vegetables or a light cucumber salad with a lime and herb dressing. Kimchi or atchara (Filipino pickled papaya) also work wonderfully to cut through the richness. For beverages, pair it with warm jasmine tea or chilled calamansi juice — both refresh the palate and enhance the dish’s aromatic quality.

Creative Variations

Add a splash of soy sauce for deeper color and umami, or incorporate daikon for a subtler sweetness in place of regular radish. For a more textured bowl, toss in shiitake mushrooms or bok choy during the last few minutes of simmering. To turn it into a noodle soup, serve the brisket and broth over egg noodles and finish with a few drops of sesame oil for an added layer of aroma.

This Beef Brisket dish is a comforting masterpiece that brings together the elegance of spices and the warmth of home cooking. Each spoonful reveals layers of flavor — from the fragrant broth to the tender beef and sweet vegetables. Whether prepared in a pressure cooker or slow-simmered on the stove, it’s the kind of meal that soothes the soul and fills the table with inviting aromas, promising both comfort and satisfaction in every bite.

Ingredients

1 kg beef brisket
2 pcs carrots
1 pcs radish
50 g galangal
50 g ginger
2 pcs star anise
1 stick cinnamon
2 tsp cumin seed
½ tsp clove
½ tsp cardamom pods
Fish sauce, to taste
Brown sugar (or white sugar), to taste
Spring onion, for garnish

Instructions

Preparation

Rinse and peel the carrots and radish, then cut them into bite-sized pieces. Peel and slice the ginger thinly. Trim the spring onions by separating the white stems and chopping the green tops; set both aside. Peel and slice the galangal into thin rounds, removing any tough skin.

Blanching and Searing the Beef Brisket

In a large stockpot, bring about 3 liters of water to a rolling boil. Submerge the beef brisket and blanch for approximately 5 minutes to remove impurities. Drain the beef and transfer it into a bowl of cold water to halt the cooking process. Once cooled, cut the brisket into even cubes.

In a separate pan, heat a small amount of cooking oil over medium flame. Add the sliced ginger and the white parts of the spring onion, followed by the beef cubes. Pan-fry the mixture for several minutes until the beef begins to brown slightly and releases a fragrant aroma. Remove the beef and set it aside.

Cooking in a Pressure Cooker

Bring 4 liters of water to a boil in the pressure cooker. Add the seared beef brisket, cumin seed, clove, cardamom pods, star anise, cinnamon stick, and galangal slices. Secure the lid tightly and cook under pressure for about 30 minutes. Once done, carefully release the steam completely before opening the lid.

Add the radish and carrots to the pot, followed by fish sauce and brown sugar to balance the flavors. Cover with a regular lid (not the pressure cooker lid) and simmer gently over medium heat for another 30 minutes, allowing the vegetables to soften and the broth to deepen in flavor.

Cooking in a Regular Stockpot

For those without a pressure cooker, bring 8 liters of water to a boil in a large pot. Add the fried beef brisket, cumin, clove, cardamom pods, cinnamon stick, star anise, and galangal. Cover and simmer gently over low heat for about 90 minutes, or until the beef is fork-tender.

Add the radish and carrot, then season with fish sauce and brown sugar. Continue simmering for another 30 minutes to let the vegetables absorb the aromatic broth.

To Serve

Ladle the hot beef brisket and broth into bowls and serve over noodles or with steamed rice. Garnish generously with the chopped green tops of the spring onion for a fresh burst of flavor. The result is a hearty, fragrant dish that’s rich in spice and comfort.