Beef and Radish Soup 蘿蔔牛肉湯

Beef and radish, may it be the Chinese luobo or Japanese daikon, is a favourite combination in East Asia.  The seasonings are a little different but the Cantonese and Korean soup versions are very similar.  Typically, a soup base of beef bones is made before cooking the meat and radish.  Here, I make a simple and quicker one by cooking cubes of meat with water, ginger, cloves and star anise in a pressure cooker for half and hour before adding salt and cubed radish to cook for another half an hour without pressure.  Scallion is the finishing touch. Using fattier cuts like brisket make it rich but lean ones, as I used here, make a clean fresh soup.