Cantonese Beef Brisket with Daikon | Slow-Braised Perfection

By Souped Up Recipes · 180 min

Ingredients

Instructions

1. Cut the beef into 1-inch cubes.
2. Fill a large pot with water, add the beef, Chinese cooking wine, scallions, ginger slices and Sichuan peppercorns. Bring to a boil and skim off the scum. Remove the beef and set it aside.
3. Mix all the sauce ingredients thoroughly and set aside.
4. In a heavy pot (clay pot, Dutch oven or cast iron), stir oil, garlic, ginger, star anise, bay leaves, cinnamon stick, orange peel, gan cao, dried galangal and dried red chilies over medium heat for a couple of minutes, until fragrant.
5. Add the sauce and sauté for a few minutes. Add the beef and stir until every piece is well coated.
6. Add 4-5 cups of hot water and bring to a boil. The liquid should cover the beef completely.
7. Add soy sauce to taste and drizzle in the dark soy sauce for color. Reduce heat to the lowest setting and simmer for 2 hours, or until the beef is tender.
8. 40 minutes before the beef is ready, peel the daikon twice to remove the bitter skin, then cut it into large chunks.
9. Blanch the daikon in boiling water for about 5 minutes to reduce bitterness, then transfer it to the pot. Taste and adjust the seasoning.
10. Simmer for about 20 more minutes. Serve with white rice or noodles.

Summarized from Souped Up Recipes's video. Watch it for the details.

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