Beef Brisket & Napa Cabbage Steamed Delight: Easy Guest-Worthy Dish!
Make a Stunning Steamed Dish with Beef Brisket – Easier than Mille-Feuille Hot Pot!
Introducing a beautiful and effortlessly made Beef Brisket and Napa Cabbage Steamed Delight! No need for tedious layering, this dish is perfect for entertaining guests. With just beef brisket and napa cabbage, you can create an impressive hot pot experience. While the ingredients are simple, the result is extraordinary. A recommended weekend menu to enjoy with your family! Courtesy of All Recipes of the World and Man-e-Recipe.
Main Ingredients- 1/2 head Napa Cabbage (cut into bite-sized pieces)
- 2 cups Shredded Green Onion (thicker cuts add a better texture)
- 200g Beef Brisket (pat dry with paper towels to remove excess blood)
- 1 handful Bean Sprouts (rinsed under running water)
- Pinch of Salt
- Pinch of Black Pepper
Dipping Sauce- 1 Tbsp Yellow Mustard
- 1 Tbsp Sugar
- 1.5 Tbsp Vinegar
- 1 Tbsp Soy Sauce
- 4 Tbsp Water
- 1 Tbsp Yellow Mustard
- 1 Tbsp Sugar
- 1.5 Tbsp Vinegar
- 1 Tbsp Soy Sauce
- 4 Tbsp Water
Cooking Instructions
Step 1
First, remove the outer leaves of the napa cabbage and trim the hard core. Cut the cabbage into bite-sized pieces, about 1.5-2 inches. Cutting them too small might make them mushy when cooked, so aim for a substantial size.
Step 2
Gently press the beef brisket with paper towels to absorb any excess blood. This helps to remove any gamey odor and ensures a cleaner taste. If the brisket is in a large piece, gently separate the slices.
Step 3
Now, it’s time to layer the ingredients in the pot. Start by placing the rinsed bean sprouts at the bottom. Layer a generous amount of the cut napa cabbage on top. Follow with the shredded green onions, and then arrange the beef brisket evenly over the onions. Repeat this layering process twice more (e.g., bean sprouts – napa cabbage – green onion – brisket, repeated twice).
Step 4
Once all the ingredients are layered, sprinkle a pinch of salt and pepper over the top for seasoning. Cover the pot with a lid and steam over medium heat for about 10 minutes. Once steam starts escaping, reduce the heat slightly and continue cooking. Be careful not to overcook, as the vegetables can become too soft. Using a timer is recommended.
Step 5
While the steamed dish is cooking, let’s prepare the dipping sauce. In a small bowl, combine 1 tablespoon of yellow mustard, 1 tablespoon of sugar, 1.5 tablespoons of vinegar, 1 tablespoon of soy sauce, and 4 tablespoons of water. Whisk well until thoroughly mixed. You can adjust the amount of sugar or vinegar to your preference. Once the brisket and cabbage are perfectly steamed, arrange them nicely on a plate and serve with the prepared dipping sauce. Enjoy! It’s also delicious with a side of ssamjang (Korean fermented soybean paste) or wasabi soy sauce.
