Hearty Beef Brisket and Bitter Melon Stew

If you’re looking for a dish that is the epitome of home-cooked comfort but with a unique and unforgettable flavor profile, then you’ve come to the right place. Let me introduce you to a truly special braised beef brisket and bitter melon stew. Now, I know what some of you might be thinking – bitter melon? Trust me, in this dish, its characteristic bitterness mellows into a wonderfully refreshing counterpoint to the rich, savory beef. This recipe uses a pressure cooker to transform tough beef brisket into melt-in-your-mouth tender morsels in about an hour, making it surprisingly simple and weeknight-friendly. It’s a one-pot wonder that delivers a complex, satisfying flavor that tastes like it has been simmering for hours. Easy to master and deeply rewarding, this stew is a fantastic way to explore new flavors and add an exciting dish to your cooking repertoire. Let’s gather our ingredients. The beauty of this dish is its simplicity, relying on quality ingredients to shine. For substitutions, I’ve got you covered! For the Stew: Beef Brisket: About 1.5 lbs (or 700g). If you can’t find brisket, beef chuck or boneless short ribs are fantastic alternatives that also become incredibly tender when stewed. Bitter Melon: 1 large or 2 small ones. Look for firm, bright green melons at an Asian grocery store. If you’re new to it, you can reduce its bitterness by scooping out the white pith thoroughly and soaking the cut pieces in salt water for 15-20 minutes before rinsing and cooking. If you absolutely cannot find it, zucchini can offer a similar texture, but you’ll miss the unique flavor contrast. Ginger: A 2-inch piece. Garlic: 5-6 whole cloves. Peanut Oil: About 2 tablespoons. Any neutral cooking oil like canola, vegetable, or grapeseed oil will work perfectly. Oyster Sauce: 2 tablespoons. This…